My Favorite Chicken Soup Recipe
We are officially 9 days into 2020! How is everyone doing on their New Year's goals? Staying motivated? I am proud to report that I am crushing my reading goal, and I am currently deep into my first book- Outlander. My water drinking goal on the other hand...could be going better. I'm working on it though! If I needed to make my goal to drink half my body weight in ounces of coffee..EASY. Why can't it be that?
If one of your 2020 goals happens to be including more veggies into your diet, I have a great recipe for you! This soup is so simple and delicious that you won't even realize how many veggies you're getting in. Plus, what better way to warm you up on a cold winter day than a steamy bowl of delicious chicken soup? Since it's currently snowing out here in Wyoming, I am so glad to have some warm soup prepped and ready to go for lunch today. For me, soup is the ultimate comfort food.
Another awesome thing about this recipe is that it's totally customizable to your tastes! You could add whatever veggies you like or whatever you happen to have in your fridge at the moment. Zucchini, squash, and mushrooms are a few options that I believe would work really well thrown into this recipe.
I, personally, leave the starchy carbs out of my soup and cook them separately to measure out and add in on an as-needed basis. If you want noodles or rice cooked into the soup, add them in with the broth. Otherwise, you can add them in, as needed, or leave them out all together!
For the chicken in this recipe, I took the lazy man's way out and bought a rotisserie chicken from my local grocery store, removed the skin, and shredded all the meat off the bones. If you want to be fancy, or if you have extra time, you are welcome to cook your own. You could also use boiled chicken breasts and shred those up instead. Again, totally customizable!
I cooked this recipe on Monday along with a batch of jasmine rice, and it's going to last me through my lunches for the entire week! This soup is filling, nutritious, and so damn tasty. I highly recommend whipping up a batch ASAP!
2 TBSP olive oil
1 TBSP minced garlic
6 large carrots (chopped)
1 medium yellow onion (chopped)
6 celery stalks (chopped)
1 whole chicken (skin removed, shredded)
64 oz Low sodium chicken broth (2 large cartons)
Sea salt (to taste)
1 tsp thyme
1 tsp rosemary
1. In a large soup pot, add the olive oil and minced garlic and cook over medium heat until the garlic becomes flagrant.
2. Add the chopped veggies and stir to coat with oil and garlic. Sprinkle with salt, and continue to cook over medium heat for about 10 minutes, stirring occasionally.
3. Add in broth, chicken, and spices. Increase heat to medium high, and bring to a boil.
4. When soup comes to a boil, decrease heat to medium-low, and allow to cook for an additional 35 minutes.
5. Serve right away or store in airtight containers in the fridge or freezer.