Who doesn’t love a warm comforting bowl of chicken soup? I like making this soup on a really cold night. Sometimes I add egg noodles or rice and sometimes leave it as is.
- 2 chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 carrots, sliced 1/2 an inch thick
- 2 stalks celery, diced
- 6-8 cups chicken stock (I like better than bullion)
- 2 cups egg noodles (optional)
- 2 tablespoons chopped fresh parsley
Heat the olive oil in a pot over medium-high heat, season both sides of the chicken breasts with salt and pepper then place in the pot and cook for 5 minutes on each side until browned. Add 4 cups of chicken stock, bring to a boil, reduce to a simmer, cover the pot and cook for 30 minutes or until the chicken can be shredded with a fork.
Meanwhile, heat the butter in a sauté pan, add the carrots and celery, season with a little salt and pepper and cook, stirring occasionally for 8 minutes, set aside.
Once the chicken is done, remove it, shred it then return it to the pot. Add the carrots and celery and 2-4 more cups of stock, depending on how thin you want your soup. If you’re using noodles, add them at this point.
Simmer the soup for 10-15 minutes until the carrots are tender. Stir in the chopped parsley, check for seasoning and add more salt and pepper if needed.
If you find the liquid is evaporating too much, just add more stock.
Serve the chicken soup in big bowls with warm bread and a simple salad and enjoy!