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homemade chicken soup recipe

Homemade Chicken Soup Recipe

There’s nothing quite as comforting and nourishing as homemade chicken soup, whether you’re making it to warm up on a chilly day, boost your immune system, or simply enjoy a cozy, wholesome meal. With simple, high-quality ingredients, this soup is one of my go-tos!
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Prep Time 15 minutes
Cook Time 1 hour
Servings 8 servings

Ingredients
  

  • 1 tbsp avocado oil or butter
  • 1 yellow onion
  • 3 garlic cloves
  • 1 lb carrots
  • 1 lb celery
  • 2 chicken breast
  • 10 cups bone broth you could also use water, or use both if you run out of bone broth
  • 1 tsp italian seasoning
  • 2 tbsp salt you can add more or less depending on your preference
  • 2 bay leaves
  • 1 tsp oregano
  • 0.75 cup rice or half a pound of noodles
  • 8 oz noodles but feel free to measure with your heart

Instructions
 

  • Saute the garlic and onion
    Start by melting the butter or adding some avocado oil in your large pot over medium heat. Once it’s melted, add your diced onion and garlic. Stir occasionally and let them cook for about 5 minutes, or until the onions are translucent and it starts smelling good.
    1 tbsp avocado oil or butter, 1 yellow onion, 3 garlic cloves
  • Add the Carrots & Celery
    Add your carrots and celery to the pot and stir occasionally. Let them cook for about 5 minutes, or until they’ve softened.
    1 lb celery, 1 lb carrots
  • Add the Bone Broth and Seasonings
    Next, add the bone broth along with the bay leaves, Italian seasoning, oregano, and salt. Stir everything together and bring to a boil.
    10 cups bone broth, 1 tsp italian seasoning, 2 bay leaves, 1 tsp oregano, 2 tbsp salt
  • Add the Chicken Breast
    Once the mixture is boiling, you'll add the chicken breast and you'll bring the temperature down to a gentle simmer. Cook for 45 minutes.
    2 chicken breast
  • Cook the Noodles or Rice
    I like to cook the noodles in a separate pot since they absorb a lot of water. Cook them for around 5 minutes. They shouldn't be completely cooked before transferring to the soup pot, since they'll still cook with the soup. You don't want them to get sticky and too soft.
    If I'm adding rice, I add it to the same pot and let it cook for about 10 minutes or until it's tender. Rice doesn't absorb as much water as noodles.
    This is where you'll also add your cauliflower rice or quinoa if you're option for a low-carb chicken soup.
    8 oz noodles, 0.75 cup rice
  • Shred the Chicken
    At the 40 to 45 minute mark, the chicken should be fully cooked and soft. This is when you'll shred it. I like just using two forks to shred the chicken, but you can also use a food processor or your hands. Once it is completely shredded, add the chicken back into the pot.
  • Serve and Enjoy!