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Basic Chicken Soup

Classic chicken soup gets a new twist by using store-bought organic broth and a few key staples.


After almost 16 years of marriage, I’ve learned a thing or two about cooking. I hope. Like how to make basic chicken soup.

chicken soup in a bowl

Anywho, I had the sniffles last week and it was sub zero outside, so what better time to warm up with some chicken soup? The trouble is that all the canned varieties are filled with nasty things like msg and preservatives. Not to mention all the glutenous flours and corn starch they contain – which I don’t tolerate well.

Unfortunately I also have two problems with most homemade chicken soups: my kids have never all liked the same recipe; and for true homemade soup you have to boil a whole chicken. EW! I don’t like to do anything with whole chicken. Gag. Um, sorry.

So for my Basic Chicken Soup recipe, I cheat (gasp!) and use organic chicken soup broth and baked chicken breasts. What?! Just call it the suburban mom’s version of homemade soup, m’kay?!

chicken soup in a bowl

Basic Chicken Soup

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Classic chicken soup gets a new twist by using store-bought organic broth and a few key staples.

Ingredients

  • 1 carton organic chicken soup broth, I used PC Organics brand
  • 2 cups of water
  • 2 boneless skinless chicken breasts
  • 1/4 cup brown rice
  • 1 tbsp extra virgin olive oil
  • 1/2 red onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, peeled and sliced
  • 1/8 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/2 tsp celery salt, optional

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a cookie sheet with oil (I use one of those air mister oil thingys, kwim?) and bake chicken breasts for about 45 minutes or until cooked through.
  3. Meanwhile, heat oil in large saucepan and saute onions, celery and carrots with pepper, sea salt & celery salt (optional) until onions are transparent.
  4. Add broth, water & rice to saucepan.
  5. When chicken is cooked, dice it up and add to saucepan as well.
  6. Cover and bring to a boil. Reduce heat and simmer for about 30 minutes or until rice is cooked well.
  7. (In a real pinch you can substitute the baked chicken breasts for canned chicken!)

If you are nursing a cold yourself or taking care of a sick little person, you can put the finished soup into a crock pot to keep it warm on the stove all day. That way you can take a bowlful whenever needed without having to heat it up again.

Serve in bowls with a side of salad, crackers or bread. Yummy!

What’s your favorite soup? Have you managed to stay healthy this winter?

xo,
Shannon

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Comments

  1. Judith says

    My favourite soup at the mo’ is bacon-potato, I usually make one to two pots of soup each week, and I cheat, too. I have never made chicken stock from boiling a whole chicken, however, if you buy one of those already roasted chickens, save the carcass and throw it in a pot with a bay leaf or two and whatever saved vegetable peelings you have in the freezer (still frozen, they’ll thaw as they cook). I save all my onion and carrot peelings, plus any parts I cut off tomatoes and garlic. Bring it to the boil and then leave it simmering on the stove until bed time. Turn it off and forget about it until morning, then strain it, discard the solids, and freeze or refrigerate it until you need to use it. This doesn’t always make the strongest flavoured broth, so cheat again and stir in a great quality bouillon such as McCormick’s.

  2. Ruth says

    I am the throw the whole chicken in a pot type of gall…. I also throw in some carrots celeriac, parsley root garlic and onion. Sometimes I throw in some barley about an hour before its cooked. You can serve it as is, with big chunks of veggies and chicken, or strained and clear with chopped parsley, or noodles….
    Nothing compares!

  3. Jo Stone says

    I agree that the best broth comes from boiling a whole chicken. I do the double boil method to capture all of the chicken goodness. It is time consuming, but makes the best broth.

    I remove the skin from the chicken, then boil it with onions, celery, carrots, bay leaves, parsley, etc. When the meat is cooked, I separate the white and dark meat for future meals. The carcass goes back into the pot and gets boiled again. The bones unleash a great flavor that you can not substitute with anything else. It is the best broth ever and worth the time and effort.

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