Simple Chicken Soup

Many of you will agree that there are few things more comforting than a bowl of chicken soup. Almost every culture has their own version that has been passed down throughout generations. I love to order the Sopa de Lima (lime soup made with lots of chicken) from our favorite Mexican restaurant and I often spice up my own chicken soup recipes with Asian flavors like ginger, Thai basil, and Sriracha. This recipe, however, is more representative of my own heritage. Good old fashioned chicken soup, American style, that is similar to what my own grandmothers would have made. Go ahead and add noodles if you like. I prefer my starch in the form of a large chunk of sourdough bread served alongside for dipping.

You can refer to my previous post for Easy Chicken stock and Shredded Chicken

for this recipe or use store bought or home cooked roasted chicken and boxed stock. It will be great either way although the sodium content is likely to be higher with the purchased ingredients. Once you have your chicken and stock, this soup is super easy to put together.

Freeze what’s leftover for a quick, hot, nutritious meal when you need it most.

 

(10 – 12 servings)

1 tablespoon olive oil

1 large yellow or white onion, chopped

4 carrots, peeled and chopped

6 celery ribs, chopped

kosher salt

freshly ground black pepper

3 cloves garlic, chopped fine

4 cups cooked chicken, shredded or chopped

juice of 1 whole lemon

6 cups chicken stock, homemade or low sodium

1 tablespoon fresh thyme or 1 1/2 teaspoon dried thyme

Chop onion, carrots, and celery into medium/large chunks.

Stir in chopped garlic and saute another 2 -3 minutes.

Stir in cooked, shredded or chopped chicken.

Add lemon juice,

and chicken stock.

Stir in thyme and add more salt and black pepper to your taste.

Serve with your favorite bread, crackers or noodles… Enjoy and be well!