EASY HOMEMADE CHICKEN SOUP

My favorite thing to make in the kitchen (aside from fresh sourdough) is soup! When it comes to this heartwarming elixir, there aren't so many hard and fast rules - as long as you’ve got a good method and a sense of timing - you can play around with the proportion of veggies, herbs, protein, noodles to your liking for this easy homemade chicken soup. I’ve been making a classic chicken soup for years but grew tired of using a whole chicken as it requires a giant stock pot that barely fits in my sink. This one might use more (smaller) pots, but it takes less time to make and the end result ~ with shredded chicken ~ provides even more cozy nourishment in each satisfying spoonful.

INGREDIENTS

Olive oil

1 small yellow onion

3 celery stalks

2-3 whole carrots

3 tbl fresh dill

2 tbl fresh Italian parsley

Fennel seed

6-7 cups of chicken STOCK (~1.5 store-bought 32oz containers)

2 chicken breasts (1.5lbs worth)

Noodles of choice

Salt + pepper

DIRECTIONS

1. Coat bottom of cast iron pot with generous amount of olive oil.

2. Add in diced onions, celery, carrots. Cover and let sweat for 20 minutes on low heat.

3. Chop fresh dill + Italian parsley. Add to mirepoix in pot and mix, let sit for 5 minutes.

4. Add in 2 tbl fennel seed and chicken stock.

5. Cover with cracked lid and bring to a boil over medium heat.

6. Bake chicken breasts at 425°F for about 35 minutes with desired seasoning.

7. Transfer cooked chicken breast to standing mixer and with the flat beater hook attachment, turn on medium speed to shred the chicken.

8. In a separate pot, add desired noodles and cook until tender. I love @jovialfoods baby stars

9. Add shredded chicken to bowl, pour soup over it (I like to leave the fennel seed behind) along with cooked noodles and season with salt + pepper to taste.

10. Enjoy!!!!