I truly believe that every person should know how to make themselves and those they love an amazing chicken soup.  As a young cook, this was one of the first things I learned to make.  Many times over chicken soup has been the method used to show love to a sick family member, to open communication with a newly moved-in neighbor, and to self-soothe as I felt a bug coming on.  Chicken soup is classic, it’s comforting, and it’s loved by pretty much everyone.  There are so many different ways you can make this soup your own, by switching out ingredients and adding what works for you, but the recipe below is my classic go-to.

Image by thealisonhoward.com

Homemade Chicken Soup
Recipe by: Alison Howard
Servings: 10

DO THIS FIRST:  Before making the soup recipe below, I put the chicken in a large soup pot, cover all the way with water, and add a bunch of veggies scraps from the fridge.  These are not the actual veggies I’ll use in the soup to eat (those are in the ingredients list below), these are only to flavor my stock.  I always add onion, carrot, celery (I save the celery hearts where the leaves grow and freeze them so I always have some on hand), half a lemon, a few cloves of garlic, fresh parsley, fresh dill, 2 bay leaves, a tsp of pepper corns, and a few large pinches of salt.  Bring all this to a boil, then down to a simmer for 1 hour, covered.  This makes a delicious stock and cooks the chicken at the same time!  Easy peasy!  Once the chicken in cooked I remove it, discard the skin, and shred the meat.  I strain the liquid to get rid of all the veggies I used and I set the stock aside while I work on making my soup, as described below.   To see how I do this step-by-step find me on Instagram (@thealisonhoward) and check out the Highlight called “Chicken Soup”.

OR… you could skip all that, use Kettle and Fire Chicken Bone Broth, throw a few chicken breasts in it until they’re cooked, remove and shred, add all the veggies below at once (except for potatoes, add those the last 30 min with the shredded chicken) and cook for a couple hours until soft.  Add herbs and seasoning before serving.  I have totally done this and it’s fine, it just tastes better the other way. 🙂

Ingredients:

1 whole organic chicken, cooked & shredded (as noted above)
2 Tbsp olive oil
4 large carrots, chopped
6 stalks celery, chopped
1 – 2 onions, largely diced
4 cloves garlic, minced
3 medium potatoes, largely diced
3 Tbsp parsley, minced (I used some in the soup and some for garnish)
Fresh dill, to taste
1 Tbsp white vinegar
Salt & peper, to taste

Directions:

  1. In a large soup pot over medium-high heat, add olive oil and allow to get warm.  Add carrots and celery and cook for about 5 minutes, until just starting to soften.
  2. Add in onion and garlic.  Cook for about 4 minutes, until they also begin to soften.
  3. Add the strained broth and bring to a boil.
  4. Add diced potatoes and shredded chicken.  Bring back up to a boil, then reduce to simmer for 30 minutes.
  5. Add vinegar, parsley, dill, salt and pepper.  Give a good stir and enjoy!

I’d love to see your soup when you make it.  Make sure to tag me if you share on Instagram so I can give you a virtual high five! xo!