Chicken Soup (Edit recipe)

A healthy chicken soup to eat all winter long.

10 minutes

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	757
Fat:	4 g
Carbohydrates:	15 g
Protein:	29 g
Cholesterol:	57 g
Sodium:	428 mg
Fiber:	3 g
Sugars:	4 g
Calculated per serving.

by Real Food with Altitude

View original recipe

Serves: 6

Ingredients

1 lb Boneless Skinless Chicken Breasts
1 Tbsp Extra Virgin Olive Oil
3 Carrots, Large, Diced
3 Celery, stalks, Diced
.5 White Onion, Diced
2 Russet Potatoes, Diced
1 Tbsp Garlic, Minced
8 cups Chicken Broth
1 Tbsp Lemon Juice
1 Tbsp Parsley
1 tsp Thyme
1 tsp Sage
1 Bay Leaf
Salt and Pepper

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large pot to medium-high heat and add 1 tbsp olive oil.
While the pan is heating, dice all the veggies (carrots, onion, celery, potatoes) into equal-size pieces.
Add carrots, onion, and celery to the pan and saute for 5 minutes. Then add the minced garlic and the seasonings to the pan and sauté for another 2 minutes.
Add the chicken broth, chicken, lemon juice, and potatoes to the pan. Bring the soup to a boil and let it cook for another 15-20 minutes.
If you are using cooked chicken, the soup will be finished when the potatoes are fork-tender. If you are using raw chicken, then the soup will be done when the chicken reaches 160 degrees.

Notes

If you like noodles you can always add them! I love putting Jovial pasta in mine when I am feeling some noodles. // You can always use bone broth for some extra nutrients for your gut. When I do this I use the Conductor from Fond Bone Broth. You can use ALTITUDE for 20% off your order. // Fresh herbs can really enhance the flavor of this soup. This recipe calls for all dried herbs, but if you use fresh, just be sure to double the called for amount.