Chicken Soup

Chicken Soup is one of those foods that everyone eats in the winter. Whether you're sick or just want something warm and cozy. It can be done in so many ways but has the same basic components. When I think of chicken soup, sometimes I like noodles, but most of the time I really just like veggies and broth. I make it as simple as possible because it's something I really love making when I'm not feeling my best.

This Chicken Soup only takes about 30 minutes from start to finish and oftentimes uses ingredients I already have on hand! I love my soup nice and herby with tons of flavor and a hint of lemon. Sometimes this kind of soup can be bland, but not this recipe! 

Another thing I love about this recipe is that you can make it in the Instant Pot to set it and forget it. You can also make it over the stove and allow the aromas to take over your entire house. I do it both ways, depending on what I'm feeling like. The stovetop is my preferred method simply because I like to control the doneness of the potatoes. You can't always do this in the Instant Pot. 

Tips for Chicken Soup:

1. If you like noodles you can always add them! I love putting Jovial gluten-free brown rice pasta in mine when I'm feeling some noodles.
2. You can always use bone broth for some extra nutrients for your gut. When I do this I use the Conductor from Fond Bone Broth. You can use ALTITUDE for 20% off your order.
3. Fresh herbs can really enhance the flavor of this soup. This recipe calls for all dried herbs, but if you use fresh, just be sure to double the called-for amount.

For another delicious soup, check out my Dairy-Free Pot Pie Soup.

Chicken Soup

Hayley Lucero

A healthy chicken soup to eat all winter long.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6 people

Ingredients

  

1x2x3x

• 1 pound Chicken
• 1 tablespoon Olive Oil
• 3 Large Carrots Diced
• 3 Celery Stalks Diced
• ½ White Onion Diced
• 2 Russet Potatoes Diced
• 1 tablespoon Garlic Minced
• 8 cups Chicken Broth
• 1 tablespoon Lemon Juice
• 1 tablespoon Parsley
• 1 teaspoon Thyme
• 1 teaspoon Sage
• 1 Bay Leaf
• Salt and Pepper

Get ingredients with

Get Recipe Ingredients

Instructions

 

• Heat a large pot to medium-high heat and add 1 tablespoon olive oil.
• While the pan is heating, dice all the veggies (carrots, onion, celery, potatoes) into equal-size pieces.
• Add carrots, onion, and celery to the pan and sauté for 5 minutes. Then, add the minced garlic and the seasonings to the pan and sauté for another 2 minutes.
• Add the chicken broth, chicken, lemon juice, and potatoes to the pan. Bring the soup to a boil and let it cook for another 15-20 minutes. 
• If you're using cooked chicken, the soup will be finished when the potatoes are fork tender. If you are using raw chicken, then the soup will be done when the chicken reaches 160° F degrees. 

Notes

• If you like noodles you can always add them! I love putting Jovial gluten-free brown rice pasta in mine when I'm feeling some noodles.
• You can always use bone broth for some extra nutrients for your gut. When I do this I use the Conductor from Fond Bone Broth. You can use ALTITUDE for 20% off your order.
• Fresh herbs can really enhance the flavor of this soup. This recipe calls for all dried herbs, but if you use fresh, just be sure to double the called for amount.

Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!