Grandma's Chicken Soup
Prep Time
15 minutes
Prep Notes
Time saving tip: Have 2 cartons of organic chicken broth in the pantry and a bag of frozen chopped onion, carrots, and celery (Mirepoix) in the freezer! You can also use leftover roasted chicken, cut into cubes. Just omit step 1.
Cooking Time
30 minutes
Yields
3-4 servings
Ingredients
1-2 tbsp olive oil or coconut oil
1 cup chicken, cut into bite-sized pieces
3 carrots, peeled, chopped into 1/2" lengths
2 celery stalks, coarsely chopped
1/2 large yellow onion, coarsely chopped
salt and pepper to taste
6 cups chicken broth
1 bay leaf
Optional: 1/2 tsp dried thyme, pinch of oregano and/or basil and/or parsley
Optional: 1 package of Shirataki (Japanese yam) noodles, rinsed and cut into 2 inch lengths
Directions
- Heat sauce pan or dutch oven over medium heat. Add oil. When hot, add chicken cubes and salute until just browned. Remove to separate plate.
- Heat a bit more oil in pan. When hot, add vegetables and sauté until onions are translucent.
- Add saluted chicken back to pot.
- Pour 6 cups of broth in pot. Add bay leaf. Lower heat and allow to simmer for about 30 minutes.
- Add salt and pepper to taste. (Note: most commercial broths have added salt, so make sure to taste before adding more!)
- Optional: add Shirataki noodle pieces and allow them to cook a few minutes more, until heated through.
- Remove bay leaf.
- Ladle hot soup into individual bowls and serve.
Notes
Shirataki noodles are a fun addition to this dish without adding calories. And while I am not usually a fan of calorie free foods, Shirataki noodles provide a good amount of fiber which is good for digestion and helps promote a healthy microbiome.
Credit
Photo credit: Chicken Noodle Soup by essgee51 via Flickr/BY CC
