Chicken Soup Recipe

A Classic

Nothing speaks comfort and a warm hug like chicken soup. Especially on a cold day, or when you’re not feeling so well. Once you have mastered this classic soup, It is so easy to put a pot of soup on the stove for you, your family, and enough to share with someone who might need it. I can tell you from many years and may pots of experience that it is always appreciated.

Ingredients you will need for this recipe:

• EVOO
• Chicken
• Carrots
• Celery
• Onion
• Garlic
• Fresh Italian parsley
• Filtered Water
• Salt and Pepper
• Pasta of Choice (noodles, pastina, etc…)
• 3 tablespoons olive oil
• 1 whole organic chicken breast or 2 split breasts (with bones and skin)
• 3 carrots, chopped
• 3 celery stalks, sliced
• 1 large sweet onion, peeled and chopped
• 3 garlic cloves, peeled and minced
• ½ cup freshly chopped Italian flat-leaf parsley
• 1 gallon fresh filtered water
• 1 teaspoon salt
• pepper, to taste
• *Approximately 2 cups of cooked noodles, pastina, rice, or quinoa to be added after the soup is cooked

Tools you will need for this recipe:

• Large stock pot with a lid
• A second pot to cook the pasta
• Cutting board
• Chef knife
• Colander
• Serving bowls, spoons

In a large stockpot, sauté olive oil, chopped carrot, onion, celery and garlic on medium-low heat until translucent (about 5 minutes).  Add chicken, salt and water.  Bring to a boil and then reduce temperature to a low heat and cover with a lid.  Simmer for approximately 2 hours.  The chicken should be fork-tender.

Meanwhile, cook your choice of noodles, pastina, rice or quinoa in boiling water.  Drain well and add to the cooked soup.

Remove chicken from stockpot, cool slightly and shred, discarding skin and bones.  Add the shredded chicken, to the stockpot.  Ladle soup and serve.

*Note: Gluten Free Options:  For those with gluten allergies or intolerances, gluten-free pasta,  rice or quinoa would be a nice option.