Fall is upon us, and colder weather is almost here, we just experienced our first rain of the season. Nothing says fall and rainy days as a warm bowl of chicken soup. Homemade chicken soup is full of healthy benefits, especially if you roast a whole chicken and use its Bone Broth. This recipe is just like grandma used to make, but, ready in half the time. The longer you simmer the soup, the more the flavors meld together. But in 30 minutes you can have a warm, wholesome meal.
HomeMade Chicken Soup serves 6-8
- 2 boneless chicken breasts cooked and shredded
- 2 Tbsp olive oil
- 6 large carrots chopped
- 6 large celery chopped
- 1 large onion roughly chopped
- 6 cups bone broth or chicken stock
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 1/2-1 tsp all purpose seasoning
In a large stock pot over medium heat, add oil and onion, saute until translucent. Add carrots and celery occasionally stirring until slightly tender, a little crunch, slowly adding broth, stirring to dislodge vegetables. Increase heat, add seasoning and bring to a slight boil. Add cooked shredded chicken. Cover and simmer for 30 minutes or longer for added flavor.
What’s your favorite chicken soup recipe?
