Chicken Soup

Chicken SoupChicken soup is a good for the soul and the whole body. Check out this article by Dr. Mercola¬†and you’ll be making chicken soup every week. Just one benefit is that it contains calcium and magnesium for strong healthy bones. And my personal favorite is that it tastes really good and gives me a feeling of home. Homemade chicken soup is a comfort food in many ways.

Here is an easy 3 hour soup to simmer and serve for a hearty and healthy dinner. This recipe can also be prepared in the crockpot and cooked on low all day.

Chicken Soup

  • 8 chicken thighs with bone and skin (can be skinless)
  • 1 large onion, chopped
  • Thyme
  • Parsley
  • Sage
  • 2-3 cloves garlic, minced
  • Sea salt to taste
  • Pepper to taste
  • 2 cups carrots
  • 2 cups celery

Options: add 1 cup of rice or quinoa with the vegetables for last hour of cooking.

Put fresh or frozen chicken thighs in stock pot (make sure there are no plastic pieces/sheets on chicken if it’s frozen…)

Cover chicken with water in an 8 quart stock pot – about 3 inches deep. Add onion and garlic. Add all spices and salt and pepper to taste. I shake the dried thyme, parsley and sage so there is a nice covering of spice on the water.

Simmer the soup on medium to low heat for 3 hours. After 2 hours, add the vegetables (and rice if using) for the last hour. After 3 hours, remove skin, debone and chop chicken pieces. Return chicken to soup, stir and serve.

Crock Pot directions: Add chicken to large crock pot and cover well with water (about 3 inches deep). Add the rest of the ingredients. Cook all day on low. Debone, remove skin and chop chicken pieces. Return chopped chicken to crock pot. Add rice in last hour as option.

Source: Jackie Mack, Lingonberry Lane

This entry was posted in Crock Pot, Gluten Free, Lunches, Soups. Bookmark the permalink.

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