Chicken soup
Yes, I am ashamed to admit, that this is a stock image. Despite the dozens of times I’ve made this soup, I can’t find a single photo of it. It’s just so basic and part of the family that I don’t think to capture the plating, you know? But next time will be different. :)
Nothing beats homemade chicken soup! And nothing is easier. This is a go-to when I don’t know what else to make for a fall or winter dinner.
Ingredients
2 x 32 ounce cartons of bone broth, stock, or vegetable broth (organic and pasture-raised when possible) OR one batch of homemade broth
Oil of choice (I use avocado oil, butter, or chicken fat rendered from a roasted chicken)
3 large carrots, sliced or diced
3-5 ribs of celery, diced
1 large onion, finely diced
2+ cloves of garlic, minced
2 bay leaves
2-3 teaspoons of italian seasoning OR a mix of chopped fresh rosemary, thyme, oregano, and parsley
Salt and pepper to taste
Rice, cooked (about 1 cup dried makes enough for about 4 servings)
1 pound raw chicken breast or thighs
Optional add-ins for flavor: sliced mushrooms, a splash of lemon or vinegar before serving, or topping with graded parmesean cheese.
Instructions
Heat a large pot on medium and 2 TBS or two generous swirls of oil. (Instant pot: heat oil on saute mode)
Add your chopped carrots, celery, and onion. Saute about five minutes, stirring occasionally, until the fragrant and the onions start to turn translucent. Add the garlic and cook another 2 minutes.
Add the herbs, chicken, broth, and a few turns of black pepper. Bring the soup to a gentle simmer (not a full boil, just small bubbles) then reduce heat to medium-low and simmer for 15-20 minutes or until the chicken is completely cooked. (Instant pot: switch to Slow Cook and cook on high for 1-2 hours or on low for up to 8 hours)
Once it’s time to eat, remove and shred the chicken, then add it back to the pot. Taste the broth and add more salt, pepper, or herbs as needed.
Spoon a serving of rice into your soup bowl, and top if with a few ladles of soup.
Storage
Store the leftover soup in airtight glass containers in the refrigerator, separately from the rice. To reheat, pour the soup back into a pot on the stove and scoop the rice right into the soup to warm up together.
To freeze leftovers: ladle the soup (without rice) into glass jars with at least 1 inch of empty space. Wait until the soup has cooled completely to put into the freezer. Add rice after thawing.
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