Homemade Chicken Soup
Happy Soup-er Sunday!
Each winter I get the strongest desire to NEST in my home. I switch from “Go, go, go!” to “Can we just Netflix and chill?” in record time! It’s Tax Season, and Mr. Big works a lot of nights and every Saturday, so I like to make sure our home is a warm, comforting respite for him to come home to.
And what better way to make a cozy home than the fragrant smell of soup cooking in the kitchen? We FULLY embrace soup as a snack and a meal, and like to use our downtime on Sundays to try new and interesting soup recipes we can eat all week long (or freeze to eat later).
I’m kicking off Soup-er Sunday with a simple homemade chicken soup, with a few delicious twists I love. There’s no exact measurements in this soup, which I love because it means I can use whatever I have on hand and adjust as I see fit.
I started with one large, chopped yellow onion, four chopped celery ribs, four peeled, chopped carrots and four chopped garlic cloves in a pot with 1 Tbsp olive oil. I seasoned them with salt and pepper. I let them cook down, or “sweat,” for 6 minutes or so, until the onions become translucent.
I added 48 ounces of fat-free chicken stock because I like a chunky soup but feel free to add more if you prefer more broth.
I also added a big pinch of partially dried red pepper, and two rinds from old Parmesan cheese.
The dried red pepper adds some spice, and the rinds add a lovely, salty flavor.
I seasoned the broth again with salt and pepper, and bring it to a boil. Once boiled, I turn the heat down to a simmer and remove whatever is left of the parmesan rinds.
While this is taking place, I air fried chicken breasts with Trader Joe’s 21 Seasoning Salute at 350 degrees until the juices run clear and the chicken is 160 degrees.
This is also when I boiled the pasta that will go in the soup. I chose Pipette-shaped pasta because it’s cute and different, and the soup will get in the shell.
Two important notes on the pasta: first, ALWAYS salt the water you boil the pasta in, and second, if the pasta is al dente at 8-9 minutes, I cook mine to 6 minutes so it is still chewy when I reheat it.
When the chicken is cooked, I chop it small and add it to the broth with whatever “soft” veggies I have on hand. Today it was broccoli and baby kale, so in they went.
I simmer the soup for another 15 minutes, and voila! It’s done! I add a portion of pasta and the steaming soup to a bowl and serve it:
What about you? What do you put in your chicken soup?