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Chicken Soup is my favorite soup to cook. When Fall arrives and the temperatures drop, I instantly start craving soups. I want to share my chicken soup recipe that is always an all family favorite! This recipe for chicken soup is fast, easy and the best way to use up all old vegetables that you would otherwise throw out.
The first thing to do is gather up all our old vegetables. I always have celery, carrots and onions on hand. I believe the basics of almost any soup is onions, carrots and celery. Chop them up small and start sauteing them in 1-2 tablespoons of coconut oil or olive oil and garlic. The more garlic the better as far as I am concerned.
When the onions start to look translucent, add about 8 cups of water. I then add chicken boullion according to the package.
Add your chicken. If I have a leftover roast I will add every last bit of meat I can get off of it, or I will add a package of chopped chicken breast. Costco is now selling bits of chicken breast vacuum packed at a great price. I keep a package in my freezer at all times.
Now I add the rest of my vegetables. I love to use broccoli, zucchini, pea pods, potato (use the skins)-whatever I have and need to use.
This is also a good time to add whatever starch you want-noodles, wild rice, pasta. I like to use extra wide egg noodles. I also use a russet potato or two to give an earthy flavor. Let it simmer for a while, but keep on eye on it. You may need to use extra water or add some more bouillon. This is where you can make the soup a chicken noodle soup recipe, a chicken and rice soup recipe, or even a chicken corn soup recipe! You choose. I find the best chicken soup recipe is always the one you make with love and your imagination!
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