I was first introduced to this soup a couple of years ago. My friend, Lee, came to the rescue when my family was suffering from cold and flu. Doorbell rings and a Dutch oven of this “magic” soup appears. The taste is divine and we are thankful she shared this recipe with us. Regular chicken noodle, this is not. Let this soup be your tradition to bringing your family and friends back to good health…..or make it when you are perfectly healthy and share! 1 T. butter 1 large onion, finely chopped 6 stalks of celery, finely chopped 8 carrots, peeled and chopped 8 boneless skinless chicken thighs (or 4 breasts), cut into 1 inch cubes 8 cups of low-sodium broth (homemade or store bought) 1 t. dried thyme 1 t. dried oregano 1 t. kosher salt freshly ground pepper to taste In a large Dutch oven, melt the butter over medium heat. Add the onion and cook, stirring consistently until tender about 5 minutes. Increase the heat to medium and add the chicken to the pot. Cook for about 10 minutes, turning over until golden brown and firm. Add the celery, carrots, broth, thyme, oregano, salt, and pepper to taste. Increase the heat and bring to a boil, then reduce the heat to low, cover, and cook at a gentle simmer until the vegetables are tender about 1 hour. Serves 8
1 T. butter
1 large onion, finely chopped
4-6 boneless skinless chicken breasts, cut into 2 inch cubes
6 stalks of celery, chopped
6 carrots, peeled and chopped
8 cups of chicken broth (canned or homemade)
1 t. dried thyme
1 t. oregano
1 t. kosher salt
pepper, to taste
In a large dutch oven, melt the butter over medium heat. Add the onion and cook for about 5 minutes.
Add the chicken and cook for 10 minutes, turning over 2-3 times until golden brown.
Add the celery, carrots, broth, thyme, oregano, salt and pepper to taste.
Increase the heat and bring to a boil, then reduce the heat to low and cover. Cook at a gentle simmer until the veggies are tender for about an hour.