his is one of those meals that’s just so darn cozy with its humble ingredients and familiar comforting flavor. They call it chicken soup for the soul for a reason and I think this stormy weather calls for some soul food. This recipe is a little different than most of my chicken soup recipes because I’m only using chicken breast instead of a whole bird. If I’m being honest, I usually prefer making chicken soup using the carcasses and meat from a previously roasted chicken because I believe it makes the most flavorful broth.
Served with some sourdough bread for dunking and a glass of wine it was the perfect home cooked meal. Sometimes the most humble of soups can be just what the doctor ordered. I hope you all enjoy this recipe as much as we do.
- 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
- Heat the cooking fat in a large pot or dutch oven over medium-high heat. Add the onion and leek and cook, stirring occasionally until softened, about 5 minutes. Add the garlic, thyme, crushed red pepper flakes and a fat pinch of salt and pepper. Cook for about 2 minutes longer then add the carrots, celery and potatoes. Give the pot a good stir and cook until the veggies begin to soften a bit, about 5 minutes. Add the broth or water and bring to a boil. Add the chicken, reduce the heat to a simmer, cover the pot and simmer until the chicken is cooked, about 10 minutes. With tongs remove the chicken to a cutting board and chop or shred it. Return it to the pot and keep warm until ready to serve. Taste for seasonings and adjust as needed. (I added more crushed red pepper flakes, salt and pepper)