This Homemade Chicken Soup is fresh and hearty and flavorful - it's the cure for the common cold and will heal whatever ails you.
Author: Kristin Maxwell
3chicken thighsboneless, skinless
2-3large carrotspeeled and sliced into bite sized pieces
3sprigs fresh thyme
32ounceschicken broth or stock
2tablespoonsminced fresh parsley
3cupscooked small pasta or 2 cups cooked riceif desired
First, cook the chicken. In a large soup pot, bring 32 ounces of chicken stock and 4 cups of water to a boil. Add a couple teaspoons of salt and the chicken. You can cut the breasts in half if you want them to cook a little faster. Cover slightly (leave pot lid open so steam can escape) and turn heat to medium (or a little lower depending on your stove - you want it bubbling a little, but not so much that it overflows).
Continue to cook until chicken is tender and cooked through and shreds easily; 20-30 minutes, or up to one hour. The longer it cooks, the more tender the chicken.
Remove chicken from the pot and shred or cut into large, bite sized pieces with two forks. Pour the leftover stock through a strainer into a large bowl. Set both aside.
Return the empty pot to the stove over medium heat. Add a tablespoon of olive oil or butter and the chopped onion and carrots. You can also add some diced celery if desired. Season with a pinch of salt and cook, stirring frequently until they start to become tender; about 4 minutes.
Stir in minced garlic, thyme, oregano and bay leaves and cook for about a minute. Pour in leftover chicken stock and 32 ounces more chicken broth or stock and the chicken. Bring to a boil. over, reduce heat to low and simmer for 20 minutes. Carefully taste (it will be very hot!) and add salt as desired.
Stir in fresh chopped parsley and serve hot.
*Optional: while the soup is simmering, cook 1-2 cups small pasta or rice to add to the soup when you serve it.
I like my chicken soup with LOTS of chicken. If you prefer, you can use less.