This is the elixir that cures colds, mends broken hearts, and erases bad days. It isn't elegant, just simple and delicious. You can buy uncooked chicken that's boned and cut up, though you may need to cut it into smaller pieces. For a heartier version, add hot cooked rice or noodles.
1 tablespoon olive oil
1 parsnip, halved lengthwise and cut into 1/4-inch slices
2 carrots, halved lengthwise and cut into 1/4-inch slices
2 celery ribs and leaves, chopped
1 large onion, chopped (about 1 1/2 cups)
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups low-sodium chicken broth
3 skinned bone-in chicken breast halves (about 2 1/2 to 3 pounds)
2 tablespoons fresh lemon juice
How to Make It
Heat oil in a large pot. Add parsnip and next 6 ingredients, and sauté about 5 minutes. Add broth and chicken, and bring to a boil. Reduce heat, and simmer 35 minutes. Remove chicken from bone, and cut meat into bite-size pieces. Return chicken to pot, add lemon juice, and heat through.
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Eat Drink and Be Merry
I made a cheater's version of this recipe. I used chicken that had already been cut into chunks so that I didn't need to cut it up later. Like a previous reviewer, I replaced the parsnip with a handful of potatoes. I omitted the salt and pepper and added 3 heaping tablespoons of herbe de provence, instead. During the last 10 or so minutes of cooking time, I added two handfuls of butterfly-shaped noodles (sorry--I can't remember the proper name at the moment!!). It was a tasty and hearty soup. I will make it again.
This was really good and comforting on a cold day. Made it as instructed except I substituted red and purple potatoes for the parsnips and used leftover rotisserie chicken. This was an easy chicken soup recipe and I would make it again.
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