warm up in the winter with this homemade chicken soup!
Keyword: chicken soup
1chicken breast halfskin on and bone in
1large vidalia oniondiced
2large carrotssmall diced
1large celery stalkdiced
5cupschicken stockhomemade or store bought
1tablespoonfresh chopped thyme
1tablespoonfresh chopped dill
1tablespoonfresh chopped parsley
kosher salt and fresh ground pepper to taste
Preheat oven to 425 degrees. 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.