Classic Chicken Soup
On a cold fall or winter day, this classic chicken soup with bone broth is sure to warm you stomach like no other meal!
Servings: 4 Servings
Calories: 1kcal
Cost: $10
Equipment
- Large stock pot or dutch oven
Ingredients
- 3 quarts chicken bone broth or stock
- 1-3 cups Cooked & Shredded or chunked Chicken
- 1 ½ cups Carrots
- 1 cup Celery
- 3 cloves Garlic garlic lovers: measure with your heart.
- 1 large Onion
- 1 tsp each dried Sage & Thyme – Dried or fresh will work great. Be sure to adjust the amount if you’re using fresh.
- Salt & Pepper to taste
- Cooking oil – lard or tallow is ideal but olive or avocado oil will work well.
Instructions
- Add oil to your dutch oven and set to medium heat.
- Once the pot is warm, add chopped carrots, onion and celery and cook until the onions become translucent. Stir occasionally.
- Once onions are translucent, add garlic and cook for another minute.
- Add the sage and thyme to your vegetables and mix to evenly distribute. Cook for about 30 seconds.
- Add the prepared chicken to the pot and pour broth on top. Mix well to ensure nothing has stuck to the bottom of the pan.
- Let simmer until vegetables are tender.
- Add salt and pepper to taste.
- If desired, add noodles or dumplings. Serve with buttered bread and enjoy!