Chicken Soup Recipe

Chicken Soup

What better way to chase away the blues than to indulge in this warm, homey treat? You’ll be reminded of the days when mom or grandma could comfort your colds with homemade soups. This simple, healthier recipe will take off the chill on a rainy day.

 

• 2 skinless, boneless chicken breasts, cut into 1-inch pieces
• 8 cups chicken broth
• 2 cups sliced celery
• 1½ cups chopped green onions
• 2 cups sliced carrots
• 2 cups peeled, diced potatoes
• 1 cup sliced zucchini
• 1 bay leaf
• 2 garlic cloves, chopped
• 1 tsp minced fresh parsley
• 1 tsp snipped fresh chives
• 1½ tsp ground coriander (optional)
• Freshly ground black pepper, to taste

1. In soup pot or deep pan, combine chicken, bay leaf, broth, celery, green onions, carrots, garlic, zucchini and potatoes. Bring to boil.

2. Reduce heat and let simmer about 20 minutes or until chicken and vegetables are tender.

3. Just before serving, remove bay leaf and add parsley, chives and coriander.

4. Season with pepper, to taste.


Note: You can also make chicken and vegetable soup using a whole chicken. In this case, boil whole chicken and vegetables in 8 cups of water. When chicken is tender, remove from pot and cool. Discard chicken bones and skin. Chop meat into chunks and return to pot. Refrigerate for 24 hours. Before serving, carefully remove fat, season with fresh herbs and heat through.