This is my go-to chicken soup recipe because it’s so simple and nourishing. Not a season goes by where I don’t prepare a batch or two to store in my freezer. That way I always have some on hand when we are feeling under the weather or just have a taste for some serious comfort food!
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- Prep time:
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- 2 bone-in skin-on chicken breasts, (about 1 pound) patted dry and seasoned with sea salt and pepper
- 1 Tbsp. Heinen’s extra virgin olive oil
- 5 medium carrots, scrubbed and chopped
- 5 stalks of celery, washed and chopped
- 1 medium onion, chopped
- 1 large leek, cleaned, trimmed, chopped
- 4 cloves of garlic, minced
- 1 tsp. sea salt and pepper
- 8 Cups Heinen’s chicken stock
- 3 sprigs fresh thyme
- 1 bay leaf
- Heat a large soup pot over medium-high heat.
- Add oil and sear chicken breasts skin side down until golden brown, about 5 minutes. Remove the chicken and transfer to a plate.
- To the same pot, add the carrots, celery, onion, leek, garlic, salt and pepper and cook until they begin to soften, about 5 minutes.
- Add the chicken back in the pot, along with the chicken stock, thyme and bay leaf. Reduce heat to medium low and simmer for at least 1 hour.
- Remove the chicken from the soup, along with the bay leaf and thyme stems. When the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat to bite sized pieces. Return the shredded chicken back to the soup.
- Store in airtight container in the refrigerator for up to 5 days or ladle into smaller containers and freeze.