Nothing beats a piping hot bowl of homemade chicken soup on a dark and gloomy day. While the chicken is the base of this soup, it is really the vegetables that are the stars. I like my soup to be a main dish, rather than a side. So I loaded this chicken soup up with as many fresh vegetables as I had on hand. Feel free to add, delete or substitute any vegetables you like. But stick to the mirepoix. (carrot, celery and onion) You can also add some cooked pasta to the soup to make this a chicken noodle soup. Or add some left over rice and make this a chicken and rice soup. This recipe makes 6-8 hearty servings.
- 1/2 large red onion, diced
- 2 stalks celery, diced
- 1 large carrot, peeled and sliced
- 2 russet potatoes, peeled and diced
- 6 shiitake mushrooms, sliced
- 2 teaspoons poultry seasoning
- 1 teaspoon garlic powder
- 2 cartons chicken stock (32 ounce each)
- 2 chicken breasts
- salt and pepper to taste
- Italian flat leaf parsley for garnish (optional)
- Add the onion,celery, carrot, potatoes, mushrooms, poultry seasoning and garlic powder to a large pot.
- Next add the chicken stock. Stir to mix well.
- Add chicken breasts.
- Turn heat to high.
- Once stock begins to boil, lower the heat to medium low.
- Stir the chicken and soup once again. Cover pot and let simmer for 45 minutes.
- After 45 minutes, take chicken breasts out of the soup and shred or dice on a cutting board.
- Add chicken back to soup and stir. (At this time if you wish to add pasta or rice, do so now.)
- Add salt and pepper to taste.
- Garnish with flat leaf Italian parsley and serve.
Now wasn’t that easy? 🙂