Not too many things are better than a nice warm bowl of chicken soup on a chilly day. And we’ve had quite a few chilly days lately, so it seemed like the perfect time to make up a batch of my favorite soup!
This is one of those recipes I just keep coming back to because it is always just right. I love making it for friends who are feeling a little under the weather and I always loved making it for my children who are now grown. If a single recipe could be its own Love Language, then this chicken soup would definitely be one! It warms your bones and soothes the soul – even the smell is comforting.
Now, I know everybody hates reading pages and pages of backstory before a recipe, so let’s just get right to it!
Shelly’s Chicken Soup
Prep time: 20 minutes
Cook time: 1 hour, 15 minutes
2 lb Bone in Chicken (thighs or breast – I prefer thighs!)
2 32oz Containers of Chicken Stock or Chicken Bone Broth (*Bone Broth has more flavor!)
10 Whole Carrots, sliced (no need to peel)
1 Large Sweet Onion,diced
5 Stalks of Celery
2 Tbsp Italian Seasoning
1 Tbsp Dried Basil
Salt and Pepper to taste
Fresh Parsley, chopped, to garnish
- Bring all the ingredients, except fresh parsley, to a boil.
- Reduce heat to medium and let simmer for 1 hour.
- Remove chicken from the pot.
- Allow the broth to continue simmering while deboning the chicken.
- Remove broth from the heat and skim off the excess oil when it rises to the top.
- Add chicken back to the broth – no need to shred it! Leave nice big chunks of chicken and allow it to heat through.
- Top with some fresh parsley to garnish before serving hot.
Serve with a few slices of a nice crusty bread.
This recipe is great to eat right away or freeze and reheat.
I hope it comforts your soul as much as it always does mine!