Chicken Soup

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Shellfish-Free



Prep Time:

20 Minutes

Cook Time:

1 hour






Kristina Koslosky


Our chicken soup is made from scratch and is the best when you are feeling under the weather! Our chicken soup recipe is made of chicken, onions, carrots, celery, onion, and seasoning.


    Soup Ingredients
    3 lbs. bone-in chicken thighs
    12 cups water
    2 chicken bouillon cubes
    1 tbsp. olive oil
    1.5 cup yellow onion, diced
    2.5 cups carrots, diced
    2.5 cups celery, diced
    5 garlic cloves, minced
    1 tsp. salt
    1 tsp. pepper
    1 tsp. basil
    1/2 tsp. thyme
    1 lb. pastina or ABC noodles

    Freshly ground black pepper
    Saltine crackers


1. In a large soup pot, add the chicken, 2 bouillon cubes, and water. Bring to boil, reduce heat to a gentle boil, and cook for 30 minutes. Remove chicken and set aside. Use a strainer to drain the broth into another pot.
2. While the chicken is cooking, dice the vegetables. In a cast iron or large pan, add diced onion, carrots, and celery along with 1 tbsp. olive oil. Sauté for 8-10 minutes. Add the minced garlic and sauté for another 1-2 minutes.
3. Transfer the cooked vegetables to the broth. Add the seasoning. Cook for 10-15 minutes while you shred the chicken. Add the shredded chicken back to the pot and cook for 10 minutes.
4. Meanwhile, cook the pasta separately according to package instructions.
5. To serve, add noodles to bowl, ladle soup, and top with freshly ground black pepper and saltines.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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