Cheatin’ Chicken Soup

My customer Rachel said she made the best chicken soup ever using my boneless skinless chicken breast meat.

She literally said it was “the best chicken soup ever!”

So of course I had to try it for myself and share it with you!

This recipe is super if you’re short on time but are craving the warmth and comfort of the classic chicken soup.

Thank you, Rachel, for the idea of a short-cut chicken soup! It’s my new favorite, too!

Prep Time: 15 minutes Cook Time: 30 minutes

INGREDIENTS:

• 1.5 pounds mostly defrosted boneless skinless chicken breasts (about 1 package of 2 breasts)

• 2 cups chopped carrots

• 1 cup chopped celery

• 1 medium onion, chopped

• 1 quart homemade bone broth (my recipe HERE) or one 32 ounce container Kettle & Fire chicken broth (or other real food, additive-free brand)

• 5 cloves of minced garlic

• 4 Tablespoons unsalted butter

• 1 teaspoon sea salt plus more to taste (omit if using store-bought broth)

• 1/2 cup finely chopped purple cabbage (optional for color)

• 1 Tablespoon chopped parsley (optional)

DIRECTIONS:

1. Place large saucepan on low heat. Melt butter.

2. Add onions, carrots, celery, and salt. Stir on low for 5 minutes.

3. Add garlic. Stir for 2 minutes so as not to burn the garlic.

4. Add one quart of chicken broth. Bring to a gentle boil.

5. Add whole chicken breasts.

6. Reduce heat to low and cover until chicken is cooked all the way through, when juices run clear and internal temp is 165 degrees, about 20 minutes.

7. Move chicken breasts from soup to a cutting board. Use kitchen scissors to cut chicken into 1-inch chunks. Then add back to saucepan. If you have finely chopped purple cabbage, add it here, too.

8. Simmer another 5 minutes. Add parsley and enjoy!

Tip 1: You can use drumsticks in this recipe instead of breast! Bonus: more bone action!

Tip 2: If you don’t have any fresh vegetables on hand, use one or two packages of organic diced frozen vegetables (I like Target’s peas, carrots, green beans, and corn for last minute veggies in a pinch.)

Tip 3: If you prefer a thinner soup, like me, add 1 quart of filtered water when you add the stock.