Nourishing Chicken Soup

Battestelli Chicken Soup
Nourishing Chicken Soup
Votes: 1
Rating: 1
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from Francesca Battistelli

“This is my oldest son Eli’s favorite meal. I’ve tweaked the recipe over the years, but it’s really easy if you have the stock made (I always keep homemade chicken stock in mason jars in the freezer)—and especially if your chicken is already cooked! The stock is what makes this soup so nourishing. Bone broth is full of minerals, collagen, and gut-healing nutrients. I make this soup almost weekly in the winter months and anytime my kids get sick.
Enjoy!!!” Francesca
  • CourseSoups
Battestelli Chicken Soup
Nourishing Chicken Soup
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
from Francesca Battistelli

“This is my oldest son Eli’s favorite meal. I’ve tweaked the recipe over the years, but it’s really easy if you have the stock made (I always keep homemade chicken stock in mason jars in the freezer)—and especially if your chicken is already cooked! The stock is what makes this soup so nourishing. Bone broth is full of minerals, collagen, and gut-healing nutrients. I make this soup almost weekly in the winter months and anytime my kids get sick.
Enjoy!!!” Francesca
  • CourseSoups
Ingredients
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 onion, diced
  • 1 clove of garlic, minced
  • 6 cups of homemade chicken stock
  • 2 chicken breasts, baked and chopped
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 1 Tblsp. olive oil
  • salt and pepper to taste
Instructions
  1. ♦ Preheat oven to 350 degrees. Brush olive oil on chicken breasts. Bone in or boneless is fine—bone in will give you more flavor and nutrition. Top with salt and pepper, or seasoning salt.
  2. ♦ Bake chicken for 20-30 minutes or cooked through. You could also use a grocery store rotisserie chicken to keep it simple!
  3. ♦ Heat olive oil in a stockpot on medium/high heat.
    ♦ Add chopped veggies and sauté until onions are translucent.
    ♦ Add thyme, bay leaf, salt and pepper. Stir to combine with veggies until fragrant.
    ♦ Add chicken stock and turn heat to high.
    ♦ Once you reach boiling point, turn heat down to low and add chopped chicken.
    ♦ Simmer for 20-30 minutes. Add salt and pepper to taste.
    ♦ Serve with crusty Italian bread or orzo pasta! Yum!
Terri's Notes

~ Make ahead and freeze in small containers so it’s ready when you need chicken soup!
~ If you didn’t make it ahead, make it EASY with chopped veggies from the salad bar and a rotisserie chicken from the deli.
~ Really rich soup with loads of veggies and chicken.  If you add the pasta you will need to add more broth.

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