Chicken soup is one of the most nourishing foods you can make. You may have heard your grandmother refer to homemade soup as “nature’s penicillin.” This isn’t just an old wive’s tale. Chicken soup contains cystine, which protects you from infections of the throat, sinuses and chest by thinning mucus. This soup is loaded with protein, vitamins and minerals that your body will easily absorb! Plus, it is so easy to make and freezes well in a mason jar!
Laury’s Chicken Soup
- 1 1/2-2 pounds bone-in, skinless split chicken breast
- 4 cups homemade bone broth
- 2 cups water
- 1 medium onion
- 2 pounds carrots, peeled and chopped
- 8-10 stalks celery, diced
- 1/2 cup loosely packed fresh parsley
- salt and pepper, to taste
- 2 teaspoons of ghee or 1 TBSP butter
Place ghee or butter in a large soup pot and add onions and carrots and some sea salt and pepper. Saute a few minutes until they start to get soft. Add chicken, celery, broth and water. Bring to a boil. Lower to simmer at a slow roll and in the first hour skim any scum that rises to the surface. Cover and let cook for 2-3 more hours. In the last hour of cooking, add chopped parsley and some more salt and pepper. The soup is finished when the chicken is cooked and falls off the bones. Tip: I take out the breasts whole and remove all bones then shred it back in. Taste test and season to taste. I always under salt to allow people to season to their liking.