A Really Good Chicken Soup

This is one of those meals that feels like a warm hug on a cold day. With its humble ingredients and familiar comforting flavors, chicken soup is truly food for the soul. They call it "chicken soup for the soul" for a reason, and I think this stormy weather calls for some soul-soothing nourishment. This recipe differs from my usual chicken soup recipes because I use chicken breast instead of a whole bird. I typically prefer making chicken soup using the carcasses and meat from a previously roasted chicken because it makes the most flavorful broth. However, this version is quicker and still incredibly satisfying.

Served with some crusty sourdough bread for dunking and a glass of wine, this soup was the perfect home-cooked meal. Sometimes the most humble soups can be just what the doctor ordered. I hope you all enjoy this recipe as much as we do.

Ingredients

• 2 tablespoons cooking fat (butter, ghee, bacon fat, or oil)
• 1 large onion, finely chopped
• 1 large leek, finely chopped
• 4 cloves of garlic, finely chopped
• 2 1/2 teaspoons dried thyme
• Pinch of crushed red pepper flakes
• Hefty pinch of salt and pepper
• 2 medium-sized carrots, chopped
• 2 stalks of celery, chopped
• 2 medium-small potatoes, cut in half or quartered
• 4 cups chicken broth or water
• 1 1/4 pounds boneless, skinless chicken breast

Directions

Sauté the Aromatics

1. Heat the cooking fat:
   Heat the cooking fat in a large pot or Dutch oven over medium-high heat. Add the finely chopped onion and leek once the fat is hot and shimmering. Sauté, stirring occasionally, until the vegetables are softened and turning translucent, about 5 minutes. The onion and leek form the flavor base of the soup, imparting a gentle sweetness.

Add Garlic and Spices

1. Stir in the garlic and spices:
   Stir in the minced garlic, dried thyme, crushed red pepper flakes, and a generous pinch of salt and pepper. Cook for about 2 minutes longer until the garlic is fragrant and the spices are well integrated into the mixture. The thyme adds an earthy note, while the red pepper flakes provide a subtle warmth.

Cook the Vegetables

1. Add the vegetables:
   Add the chopped carrots, celery, and potatoes to the pot. These hearty vegetables will give the soup body and texture, filling and nourishing it.
2. Stir and cook:
   Stir everything together to ensure the vegetables are evenly coated in the aromatic mixture. Continue to cook for about 5 minutes, allowing the vegetables to soften slightly.

Simmer the Soup

1. Add broth and simmer:
   Pour in the chicken broth or water and increase the heat to bring the soup to a boil. The broth ties all the flavors together, creating a rich, flavorful base.
2. Add the chicken:
   Once the soup is boiling, reduce the heat to a simmer. Add the boneless, skinless chicken breast to the pot, ensuring it is fully submerged in the broth. Cover the pot with a lid and let the soup simmer gently for about 10 minutes or until the chicken is fully cooked.

Shred the Chicken

1. Remove and shred:
   Using tongs, carefully remove the cooked chicken breast from the pot and transfer it to a cutting board. Allow the chicken to cool slightly, then chop or shred it into bite-sized pieces.
2. Return to soup:
   Return the shredded chicken to the pot, stirring it into the soup. This allows the chicken to absorb the flavors of the broth, making each bite tender and flavorful.

Final Seasoning and Serving

1. Adjust seasoning:
   Taste the soup and adjust the seasonings as needed. To enhance the flavors, add more salt, pepper, or crushed red pepper flakes depending on your preference.
2. Keep warm:
   Keep the soup warm on the stove until you’re ready to serve. The longer it sits, the more the flavors meld together, making it even more delicious.

Serve

1. Ladle and serve:
   Ladle the hot soup into bowls and serve it with slices of crusty sourdough bread. The bread is perfect for dunking and soaking up the rich, flavorful broth. Pair it with a glass of wine for a complete, comforting meal.

Additional Tips

• Make ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stove before serving. The flavors will continue to develop, making it even more delicious.
• Customize the soup: Feel free to customize this soup with additional vegetables like green beans, peas, or spinach. You can also add a splash of cream at the end for a richer, creamier texture.
• Leftovers: This soup freezes well, making it perfect for meal prep. Freeze in individual portions and reheat whenever you need a quick, nourishing meal.

This Really Good Chicken Soup is a testament to the power of simple, wholesome ingredients. It's a dish that brings warmth and comfort, perfect for those days you need extra care. Enjoy this cozy meal with loved ones and savor the flavors that make it truly special.