Just like my polish grandma's, or your favorite jewish deli, this easy Chicken Soup recipe is cozy and comforting. Made in under an hour with leftover chicken or rotisserie from the store.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken soup
Servings: 6servings
Calories: 186kcal
Author: Kellie
Cost: $10
Equipment
1 stock pot
Ingredients
1chicken breast halfskin on and bone in
2tablespoonsolive oil
1large vidalia oniondiced
2large carrotssmall diced
1large celery stalkdiced
3garlic clovesminced
5cupschicken stockhomemade or store bought
1tablespoonfresh chopped thyme
1tablespoonfresh chopped dill
1tablespoonfresh chopped parsley
kosher salt and fresh ground pepper to taste
Instructions
Preheat oven to 425 degrees.a plate and allow to cool to room temperature or until cool enough to handle.
Rub a little olive oil on the chicken breast and season liberally with kosher salt and pepper. Roast the chicken until cooked through, approximately 25-30 minutes.
Transfer to a plate and allow to cool to room temperature or until cool enough to handle.
Shred the chicken into small pieces and set aside.
In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
Transfer the cooked chicken to the pot and stir to combine. Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and simmer for 10 minutes.
Serve immediately or transfer to airtight containers and freeze for up to 3 months.
Notes
Chicken soup will last in an airtight container, refrigerated, for up to 3 days. Freeze chicken soup in a freezer safe container for up to 3 months.