My Chicken Soup Recipe

This is my all time favorite soup! I make it year round, especially if I need to recharge. I only make this in a big batch to stock my freezer and once I’m out I will make another. With the weather starting to get cozy I figured this is the perfect time to share my chicken soup recipe.

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Ingredients:

• 2-3 tablespoons olive oil

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 4 medium carrots/whole bundle of carrots, sliced

• 4 celery stalks/whole bundle of celery, sliced

• 1 pound (about 2-3 cups) boneless, skinless chicken breasts. I like to get a rotisserie chicken and use that instead.

• 6 cups chicken broth (homemade or store-bought)

• 1 cup frozen peas

• 1 cup corn kernels (fresh or frozen)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 3 Bay leaves

• Salt and pepper, to taste

• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and cook until translucent, about 4 minutes.

3. Add thyme, rosemary, salt, and pepper.

4. Stir in the garlic and cook for another minute.

5. Add the sliced carrots and celery. Cook for 5 minutes, stirring occasionally.

6. Add the cooked shredded chicken.

7. Pour in the chicken broth, add your bay leaves and bring the mixture to a boil.

8. Reduce the heat to low, add the peas, corn and any extra seasoning to taste.

9. Simmer for 10-15 minutes, or until the vegetables are tender.

ENjoy:

I usually make a separate pot of pasta (small shells is my go to) to serve with the soup.

My perfect bowl of chicken soup is topped with fresh squeezed lemon juice, a little black pepper and some finely grated parmesan cheese. Garnish with fresh parsley and serve.

Enjoy your homemade chicken soup! It’s perfect for a cozy meal and full of comforting flavors.