It is still freezing where I live and on top of that I have been fighting a nasty cold. When the weather is frigid or I am feeling sick, I always want to cuddle up in my fuzzy robe and eat chicken soup.
This soup recipe has been passed down in my family for generations. It has become a winter staple in all of our households, but I make it all year long.
The recipe is super easy and low in calories. It is full of nutritious veggies and protein rich chicken. It is a true comfort food that you can feel good about eating!
There is some prep involved, but other than that you just let it cook on the stove.
- 3 boneless skinless chicken breasts
- 12 cups of water
- 2 lb carrots, peeled and chopped
- 4 onions, whole
- 1 head of celery, chopped
- 1 14.5oz can of whole tomatoes, drained
- 2 chicken bouillon cubes
- 1 tbsp white pepper
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 box of rice or 1 bag of noodles to serve with soup
- Place chicken in a 6 quart pot with 12 cups of water. Allow the mixture to boil over medium high heat.
- When a white foam appears on top of the water, skim it off with a spoon and discard (this is optional).
- Add the chopped celery and carrots to the pot. Allow to boil for about 5 minutes.
- Reduce the heat to medium and add the whole tomatoes, onions, boullion, and spices to the pot.
- Allow the soup to cook on medium for 1 to 2 hours, or until chicken is cooked and vegetables are tender.
- Reduce the heat to a simmer and allow the soup to continue cooking, stirring every so often.
- You can speed this process up by cooking at a higher heat, just make sure to stir more frequently.
- I serve my soup with parmesan cheese for added flavor.