Chicken Soup
Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Shellfish-Free
Category:
Soup
Prep Time:
20 Minutes
Cook Time:
1 hour
Servings:
10
Level:
Easy
Author:
Kristina Koslosky
Description
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.
Ingredients:
- 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
Toppings
Freshly ground black pepper
Saltine crackers
Directions
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.
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