Chicken soup is a staple for Sam and I. It is so nourishing for our bodies, it is easy to make, and something about it just makes me feel super cozy! This is a great meal prep recipe. I make a lot of it and then Sam and I eat it for lunch and dinner for the next couple of days. By the end of the week we have chicken soup coming out of our ears haha
I’m on day 11 for January Whole 30 (whoop whoop) and it’s surprisingly… easy. I have the biggest sweet tooth and during the holidays I definitely gave into it. But when the first of January hit, I’ve been doing so well! Yes, I definitely crave a dark chocolate peanut butter cup every now and then, but it doesn’t even cross my mind to eat it. I’m actually kind of getting turned off to sugar. It does nothing but harm your body. **Quick side note: talking about artificial sugar here. I love me some fruit** Did you know that there is sugar in literally EVERYTHING. It’s so annoying. I went to the store to buy some turkey bacon and every. single. brand. contained sugar. WTF. Luckily, at Whole Foods I found some that didn’t contain sugar and I literally jumped up and down. The butcher thought I was nutzo.
Chicken broth! Another thing that has sugar in it. EXCEPT for the one I found at Whole Foods 🙂 Make your way over to Whole Foods right now and shop to your hearts desire for sugar free things.
Anyways, back to the soup! The most time consuming part about this recipe is the chopping, but it still only took me about 10 minutes. I don’t really mind chopping foods. I kind of find it therapeutic. Is that weird?
I hope you enjoy this. Whip it up tonight and enjoy it for the next couple of days! This makes a whole lotta chicken soup! Around 12 servings. But when you have a hungry husband to feed, you do what is necessary haha. Fair warning though! You may want to cut the recipe in half.
- 4 boneless, skinless chicken breasts
- 5 celery stalks, chopped
- 5 carrots, chopped
- 1 large yellow onion, chopped
- 2 handfuls of parsley, chopped
- 8 cups chicken broth
- 2 cups water (optional)
- Salt & pepper, to taste
- 4 garlic cloves, minced
- 1 Tablespoon extra virgin olive oil
- In a large pot, heat the olive oil and garlic.
- Then add the chicken breasts. Cover with a lid and let cook until the outside of the breasts are not pink.
- Then add 8 cups chicken broth. Bring to a boil (to cook the chicken).
- While the pot is starting to boil, begin cutting the veggies. Once they are cut, add them in!
- Once the pot is boiling, bring down to a simmer.
- Once chicken is cooked, remove the breasts and shred them. Then add back to the pot. I then added 2 cups of water, but this is optional. Depending on how much liquid you would like in your soup.
- Season with salt and pepper and serve!