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Feel Better Chicken Soup

by Livestrong_Recipes  |  Oct 7, 2014

Feel Better Chicken Soup
  1. PREP
  2. 40 m
  • COOK
  • 1 h
  • TOTAL
  • 1h 40m

With cold and flu season on its way, it’s important to have a simple yet satisfying chicken soup recipe on hand. Use bone-in, skin on or off chicken breast for the best flavor. The skin gets removed after the chicken is baked and before its added to the soup.

INGREDIENTS

SERVES 12

  • 3 Skinless Chicken Breast Bone In
  • 1 pinch Sea Salt
  • 1 pinch Ground Black Pepper
  • 3 tbsp extra-virgin olive oil
  • 8 large Carrot, Raw
  • 6 large stalk Raw Celery
  • 1 large Yellow Onion
  • 1 pinch sea salt
  • 1 dash ground black pepper
  • 4 garlic clove
  • 1 tbsp fresh thyme
  • 64 oz Low Sodium Chicken Stock
  • 1/4 cup Parsley, Raw Fresh
  • 1 Lemon Wedge Juice, Raw
  • 2 pinch Raw Sugar

DIRECTIONS

1 Preheat oven to 350 degrees. Season chicken breasts with salt and pepper and bake on a baking sheet covered in tinfoil for about 40 to 45 minutes or until no longer pink inside.
2 While chicken cooks, chop carrots, celery (and leaves if your using them) and onion into small even size chunks.
3 Place a soup pot on medium high heat. Once hot, add olive oil. Once oil is hot, add carrots, celery and onion and sauté for about 8 minutes or until softened. Season well with salt and pepper.
4 Add fresh thyme and garlic and sauté an additional minute or so. Next add stock and lower heat to medium low. Let soup hang out for a while so flavors blend (lower heat if soup starts to boil- a gentle simmer is okay)
5 Once chicken is cooked and cool enough to handle, remove the skin if there is any and then chop the breast meat into small chunks. Lower the heat on the soup and add chicken chunks to soup (along with any chicken juices from the sheet pan). Stir in fresh parsley. Add a squeeze of fresh lemon juice and a couple small pinches of sugar. Season again with salt and pepper to taste (if necessary). Enjoy!