2-3large carrotspeeled and sliced into bite sized pieces
3sprigs fresh thyme
2tablespoonsminced fresh parsley
cooked egg noodles or 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; about 20 minutes.
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 the chicken, adding additional stock as needed. 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. Store rice or pasta separate from the soup.
I like my chicken soup with LOTS of chicken. If you prefer, you can use less.If you want to skip cooking the chicken altogether, use a rotisserie chicken. Simmer the chicken and veggies in stock for at least 15-20 minutes. The ingredients list 64 ounces of broth. The additional broth in step 5 is optional and based on personal preference. You can add more broth until you feel like you have enough.