Sunday, February 8, 2015


I just made a small batch of chicken bone broth as you may have seen from the recipe in my previous post.  So now I'm ready to prepare a delicious hearty chicken vegetable soup using the bone broth.  Here is my recipe:

Hearty Chicken Vegetable Soup

YIELD: Makes 4 to 6 servings

TOTAL TIME: 40 min

3 cups spring water
2 3/4 cups organic homemade chicken broth (
1 lb skinless boneless chicken breasts
1 medium organic onion, chopped
2 tablespoons organic extra-virgin olive oil
1 organic garlic clove, minced
4 medium organic carrots, cut diagonally into 1/3-inch-thick slices
2 organic celery stalks, cut into 1/3-inch-thick slices
1 teaspoon sea salt
1/4 teaspoon black pepper
3 tablespoons finely chopped organic fresh parsley
1 cup organic whole-grain noodles (optional)

Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.

While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender (add noodles, if desired) and cook for 10 minutes. Remove from heat.

While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.


Laurel ♥

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