Chicken Soup
A healthy chicken soup to eat all winter long.
Ingredients
- 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
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.
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