Healing Chicken Soup

This recipe has been adapted so many times over the years that I just kind of eyeball it with the ingredients. You can’t mess it up! Feel free to use this as a guide and swap out your favorite veggies.

Ingredients:

Chicken Breasts - Feel free to use bone in or boneless, tenders, or whatever you have on hand

Pint of grape tomatoes - I cut in half

1 medium onion - chopped

1 stalk of celery with leaves - chopped

3 large carrots - sliced

1 zucchini - sliced into half moons

Several sprigs of fresh Italian parsley - chopped

Salt and Pepper

4 cups Chicken broth or stock

Directions:

Place chicken, tomatoes, onion, celery, carrots, zucchini, and parsley into large stockpot. Add 4 cups of chicken broth and 4 cups of water, cover and bring to a boil. Reduce the heat to low and cook for 1 hour. Remove the soup from the heat.

Remove the chicken from the stock and let it cool. When it is cool enough to handle, strip the meat from the bones (if you used bones) and shred or chop. Add the reserved chicken meat back into the pot, season with salt and pepper.

I like to separate into freezer containers so they are easy to grab and defrost when needed!

If you like noodles in your chicken soup, do not add before freezing! Wait and add after you defrost and reheat.