Elizabeth’s Homemade Chicken Soup for a Cold Day
Ingredients
2 organic boneless skinless chicken breasts
3-4 cups of chicken stock
2 TB olive oil
1 cup of baby carrots
1 medium onion
1 stalk of celery
3/4 tsp of dried thyme or 1 TB fresh
1 tsp of dried parsley or 1 TB fresh
2 tsp sea salt
1/2 tsp white pepper
1 tsp minced garlic
1 bay leaf
1 Idaho potato diced into 1/4″ pieces
2 hard boiled eggs
Method
Slice the carrots and dice the onion into 1/4 inch cubes. Slice the celery about 1/8 inch. Heat a large pot over medium high heat and add the olive oil. Add the carrots, onion and celery and saute until the onion is translucent. Add the chicken breasts to the pot and enough stock to cover. Add spices, bay leaf, salt and pepper and allow to simmer for one hour. Do not rapidly boil or your stock will be cloudy. Dice potato in 1/4″ pieces and add to the soup and cook for another 30 minutes or until potatoes are soft. Take out chicken and let cool slightly then using two forks, shred the chicken into bite sized chunks and add back to pot for 10 minutes. Check seasoning and adjust if needed. Serve with some crusty garlic bread and a salad.
