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I think everyone has a ‘go-to’ chicken soup recipe, right? Although I LOVE my own, who knows…maybe it isn’t the most spectacular, but it is certainly deliciously warm and there’s nothing like a nice big bowl of chicken soup for the soul. It’s funny, I had this post on my list to share & it feels like almost everyone I’ve talked has made a chicken soup this past weekend. When I mentioned it at the salon today, one of the other ladies getting her hair done said it was because chicken was on sale .99 cents per pound at our local supermarket – lol – and, some how I missed that and paid $1.39 per pound, but I was using my cheat meat (see below).
Although the price certainly played a role, I think the temps did too! This is our first BIG DIP in the temps where we live with dustings of snow & the sudden change has brought a few sniffles & sneezes. Not to mention, my son had an all day lacrosse tournament in the freezing/rainy cold on Sunday so there was no question about our menu for the day; warm soup it was so that we could thaw from the inside out.
I started our week with our ‘Chicken Soup for the Soul’ and made just enough to bring us left-overs at least one night this week & then tied it in with our Survivor Sunday(tm) mentality & while it was simmering on the stove top, I marinated steak, prepped my meal for the crock-pot & am excited to share all of those recipes as the week unfolds. But, for now, here’s a peek at my chicken soup recipe that includes my favorite spice addition that adds the perfect final touch. What’s your favorite spice to include when making chicken soup?
- 3 1/2 pounds of boneless chicken thighs (yes - I cheat & don't use the whole chicken)
- 1 pound fresh carrots (I often cheat yet again & use the baby carrots so I don't have to peel or the frozen carrots completely cut if I need to cut time even more)
- 1 cup of sliced celery, fresh
- 1/2 onion, sweet
- Chicken broth (if needed)
- 1 tablespoon parsley
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 8 oz. pasta (I use the rings) or sometimes I use brown rice
- Place the chicken in a large sauce pan and fill it with water so that it's approximately one inch above the meat. Bring the water to a boil, cover and cook the chicken fully (with the chicken thighs, it's only approximately 30 minutes). Remove the chicken and let it rest for about 15 minutes before dicing it and returning it to the liquid. Slice the carrots (no peeling if you use the baby carrots). Finely dice the onion. Add the carrots, onion and celery to the broth along with diced chicken. Add the parsley, salt, onion powder, poultry seasoning, pepper & garlic powder to the soup. Bring the soup back to a boil, reduce the heat and simmer on medium to low for approximately 30 minutes. Stir occasionally. Add chicken broth as needed.
- While the soup is simmering, the veggies are cooking in it & the species are releasing their flavors, cook the pasta separately until an al dente state, drain and cool. Add the pasta just before serving. Or, pre-cook the rice if you are using that before adding it.
- If you want to freeze this recipe, I recommend making it without the pasta (or rice) and freezing it and then cooking and adding the pasta fresh when you are ready to thaw, heat & serve.
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