This weather has been crazy weird here in New York! Last week it was literally in the 80s! Yesterday is was super brisk and when my husband came inside from walking the dogs he was telling me how chilly he was because it was cold. So I said to myself - ok I am going to make chicken soup tonight! I LOVEEEEEE making cozy meals and be snuggled up on the couch with a warm dish of some sort. It was the perfect opportunity! This one is super easy and I literally just throw everything in the pot! You don't need to be an experienced soup maker at all LOL.
Okay so let's get our large cooking pot out! This is the one I use. Its large and also free from any harsh chemicals that could seep into your food while cooking!
What I did before starting the soup was I actually quickly boiled the chicken and just shredded it when it was done. It was quick and easy! (Pro tip if you are short on time!!!) I used 2 large breasts for this recipe.
Then, Let's get all our ingredients cleaned and chopped. I set all my ingredients out either on my cutting board or smaller bowls so I can easily pour them in when needed. Clean your celery, carrots and potatoes. Chop them up and set them to the side. Chop your onion and dice up your garlic. I like using the jar garlic from the store because it's quick and easy! I just scoop how much I want and I'm done! Easy peasy!
Once all your veggies are chopped and ready, add the oil to your pot. Let it warm up on low/medium heat then add in your minced garlic and diced onion. Let it sizzle and mix it until it becomes fragrant... mmmmmm the best smell everrrrrr!!!!!! Then add in your celery, carrots, and potatoes. Throw some salt and pepper on top and mix. Let the veggies cook for about 4/5 minutes. Add in a pinch of thyme and sage ( you can also use poultry seasoning). Mix that for about one to two minutes longer until it becomes nice and fragrant and the veggies are steamed. **This is where you would add your canned tomatoes if you are choosing to add that optional ingredient.
Now add in your chicken broth boxes. I always add in about a cup or two of water depending on how much broth I want to make. You can decide if you want more or less depending on how many servings you want to make! So if you want this for the entire week or to freeze, then add in enough broth so you can divide into multiple servings. Mix the broth and now add in more salt & pepper to taste. Then add 1/4 sage and 1/4 thyme (or your poultry seasoning). Mix then Let that cook with the pot covered for at least 10 minutes. Once its boiling add in your shredded chicken. Let that cook with the top on for another 20 minutes. You can let it simmer for another 10 minutes to really soak up all that seasoning. During the last 10 minutes cook your pasta. I always cook mine in a separate pot because I find it gets too mushy if I add it directly to the soup, but if you are comfortable with that, then you can! For this recipe I used Barilla Ditalini. I time it so that as soon as the pasta is done, the soup will be done as well! Drain your pasta and set it aside so you can add as much or as little to each serving. I use these strainers. They are the best and so versatile!
****If you were using fresh spinach you will add it the last 5 minutes before you turn your soup off.
You can taste test here and decide if you want to add any more seasoning. Check to make sure all your veggies are soft by carefully piercing it with a knife.
You're done!!!! Easiest chicken soup ever!!!!!! Serve with crackers, bread or warm biscuits for the perfect cozy meal!
Make sure to tag me if you make this! I would love to see you all enjoying it! @loyal_ivy and you can also tag my home account @the_vintageloft
Happy cooking =)
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