Chicken soup is one of the easiest soups to make. It cures the common cold – the warm broth soothes a sore throat and the anti-inflammatory properties in the broth have been known to reduce congestion. Plus it just makes you feel GOOD.
Here’s a perfect chicken soup recipe and this classic soup is exactly what you need, whether to soothe a cold or just to warm your bones—flavorful yet clean, and satisfying!
- 2 chicken breasts
- 3 chicken thighs boneless, skinless
- 32 ounces chicken stock
- 4 cups water
- 1 medium onion diced
- 2-3 large carrots peeled and sliced into bite sized pieces
- 3 cloves garlic
- 3 sprigs fresh thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 32 ounces chicken broth or stock
- 2 tablespoons minced fresh parsley
– First, cook the chicken. In a large soup pot, bring 32 ounces of chicken stock and 4 cups of water to a boil. Add a couple teaspoons of salt and the chicken. You can cut the breasts in half if you want them to cook a little faster. Cover slightly (leave pot lid open so steam can escape) and turn heat to medium (or a little lower depending on your stove – you want it bubbling a little, but not so much that it overflows).
– Continue to cook until chicken is tender and cooked through and shreds easily; 20-30 minutes, or up to one hour. The longer it cooks, the more tender the chicken.
– Remove chicken from the pot and shred or cut into large, bite sized pieces with two forks. Pour the leftover stock through a strainer into a large bowl. Set both aside.
– Return the empty pot to the stove over medium heat. Add a tablespoon of olive oil or butter and the chopped onion and carrots. You can also add some diced celery if desired. Season with a pinch of salt and cook, stirring frequently until they start to become tender; about 4 minutes. (Moong Dal and Carrot Soup: Most Effective Weight Loss Recipe!)
– Stir in minced garlic, thyme, oregano and bay leaves and cook for about a minute. Pour in leftover chicken stock and 32 ounces more chicken broth or stock and the chicken. Bring to a boil. over, reduce heat to low and simmer for 20 minutes. Carefully taste (it will be very hot!) and add salt as desired.
– Stir in fresh chopped parsley and serve hot.
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