I love making soups! Most soup recipes are very versatile and this one is no exception. I always feel good about serving chicken soup when the kids are sick with a cold. Aside from the healing magic that I believe soup holds, it always warms and comforts.
- 1 package bone-in chicken breast
- 2 cups water
- 2-4 cups chicken broth or homemade broth
- 1 cup shredded carrots
- ½ cup chopped, fresh parsley
- 2-3 green onions (scallions) chopped
- ½ tsp celery seed
- Salt and pepper
- Simmer the chicken and 2 cups of water in a stock pot for a couple of hours on or in a crock pot all day.
- Once the chicken is cooked, remove it from the pan, so you just have the broth in a stock pot. Add additional 2-4 cups of broth and bring to a boil.
- Turn down the heat to simmer.
- Add shredded carrots (these cook really fast)
- Pull the cooked meat off the bone (remove skin and any bones), break into bite-sized pieces, and add to the soup.
- Stir in celery seed, chopped parsley, and green onions.
- Season with salt and pepper. Serve.
Most soup recipes are very flexible – use whatever vegetables you have on hand to add different flavors. My favorite way to serve this soup is with fresh biscuits.