Chicken Soup
This is another one of my grandma’s recipes that is a family favorite.
Ingredients:
2 lbs bone-in chicken (thigh, breast, etc.) OR 1.5 lbs boneless breasts
My grandma’s recipe calls for 1.5 lbs boneless chicken breasts, but I find the flavor better with the bone-in chicken. Do whichever you prefer.
5 stalks of celery, cut
2 yellow onions, peeled & quartered
6 carrots, peeled & cut
1-2 chicken bouillon packets
~15 cups water
Salt & pepper
Optional carbs: matzo balls (as pictured), pasta, quinoa, egg noodles, etc.
Recipe:
Fill up a large pot with water & chicken. Bring pot to a boil and cook the chicken for 10 minutes— removing scum off of the top as necessary
Add celery, onions, carrots to the water. Season with the bouillon, salt, and pepper to taste.
Let simmer for an hour
Remove chicken and a few chunks of carrot and celery.
Using either a blender or immersion blender, combine the vegetables and liquid in the pot.
Shred chicken and return with the chunks of vegetables (how many you set aside is up to you). You can also add any pre-cooked carbs at this point.
You may also cook the carbs in the broth according to package directions WITH THE EXCEPTION OF MATZO BALLS!!!!! PLEASE DO NOT COOK MATZO BALLS IN THIS BROTH— it will muddy the broth. Cook them separately and add in before serving.
Plate and enjoy 😊