A Classic Chicken Soup
You can never go wrong with a chicken soup. It is the ultimate comfort food. It is good for the soul, perfect cold days, and a perfect family meal! I have made this soup in a variety of ways and always come back craving my version of a classic chicken soup recipe. This healthy
soup recipe is simple, nostalgic, and just a feel good in your belly on a cool Autumn day kind of soup. Fall is around the corner and what better way to welcome secret whispers of a cool breeze than by making this soup.
Simple Ingredients
I like keeping the ingredients simple and of good quality. You can never go wrong with upgrading to good quality ingredients. Of course you can make this soup with any chicken, but I prefer to cook it with high quality pasture raised grassrootscoop chicken.
If you have never heard of them, you’re in a for a real treat, but I have to let you know now, you probably won’t ever go back to purchasing chicken from grocery stores. You will notice, the color of this healthy pasture raised chicken is pinker, healthier, and does not smell! If you are interested in trying them out, click here for a grassrootscoop code and get $30 off if your purchase with this link.
I also love using ThriveMarket for chicken broth, they are like a grocery store and will deliver pantry and other food items to your door. When you become a member, you get all your groceries at a discounted rate. I tried them out 4 years ago and have renewed my membership every year since! If you want to try them out click here for $40 off for a Thrivemarket discount code.
When it comes to making a healthy soup, I have made it both ways whether it was cooking the chicken separately, or adding it all to one soup pot. My preferred method is to cook the chicken separately, collect and discard the foam on top, and add the clear chicken water onto the soup. Doing this creates a subtle boost of flavor and adds to the deliciousness.
What type of pasta should I use for my chicken soup?
You can use any type of pasta for your soup. I like using the following three different types; vermicelli, elbow macaroni, and small shells. Every now and then I will switch up the pastas. It will be delicious no matter what you choose.
Whoever you are and wherever you are, I hope you are feeling all the warm and fuzzy feelings that autumn is about to arrive, and feel inspired to make something delicious that will make you and your belly smile!
| Prep Time: 15 minutes | Cook Time: 35 minutes |
| Serves: 6 | Total Time: 50 minutes |
| Ingredients 1 medium onion (I used red onion) 3 tbsp extra virgin olive oil 2 medium carrots 2 celery stalks 33.8 Oz. chicken broth (I used 2 16.9oz boxes of broth) 1/2 cup vermicelli pasta 1/4 cup elbow macaroni pasta 1/4 cup small shell pasta 1 tsp Borsari original blend seasoning 1/2 tsp oregano 1/4 tsp pink salt (or to taste) For cooking chicken 1 lb chicken breast 4 cups filtered water *Optional a handful of finely chopped cilantro |
| Instructions 1. First,dice onions, carrots, and celery (this is the base for most soups , it is called mirepoix). 2. Next, In a large pot heat 3 tbsp extra virgin olive oil and add diced onions. Cover lid and cook for 3-5 minutes making sure to stir every couple of minutes. 3. Remove lid and add celery and carrots, and saute for an additional 3 minutes. 4. Add chicken broth and bring to a boil, as soon as it starts to boil, bring heat down to a slow simmer. 5. Meanwhile, in a separate medium saucepan add 4 cups of filtered water and chicken and bring to a boil. 6. As soon as the chicken water boils, lower the heat to a medium/slow simmer and cook for about 10 minutes. *(If there is some pink left in the chicken don’t worry, it will finish cooking in the soup pot) 7. Slowly remove the foam off the top of the chicken with a spoon and discard. (It’s okay is there is a little bit of white foam left at the top) 8. Once the chicken has mostly cooked, reserve 2 1/2 cup of the chicken water and remove the chicken breast. 9. Shred the chicken breast using a knife and fork, *(see video) 10. Add the shredded chicken to the simmering soup. 11. After adding the pasta, bring the soup to a medium boil for about 15 minutes or until pasta is cooked. 12. *Optional- add a handful of chopped cilantro, serve warm. |
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