I love to cook and bake, but I am definitely a recipe follower. I can not just throw a little of this and little of that together and come out with a magnificent meal. That is until I made Chicken Soup for the first time.
Y’all I am a Cambpell’s Chicken Noodle Soup girl. Not the fancy kind with wide noodles and added vegetables. I am talking about the original one that is mostly broth and noodles and if you look hard enough, you will see about 4 floating tiny pieces of chicken. This recipe is definitely not this.
This recipe came about around the middle of the year of starting to eat healthier. I was bored with the food and looking for that one go to food that would always satisfy me. I found it.
All you will need is:
- Chicken (I use a rotisserie chicken from the grocery store)
- Chicken Broth
- Basil Leaf
I know you are wanting to know how much to add. Well, whatever you like. If you want to make it more broth, add more broth. If not, add less broth or more chicken and vegetables.
Last night when I made it I tried very hard to measure things as I added, but it just did not work.
I start off with about a tablespoon (yep, tablespoon, let’s go with that) of butter. Add it to your pot and let it melt.
I used 3 big carrots and 2 celery stalks. It will depend on how much you are making on how much to use. If it is for a large family or party, add more. If you are making only 1 or 2 servings use less. It really is preference.
I add the carrots and celery to the butter. I let them soften up a little and the butter will turn brown. Don’t let your butter burn, but the brown adds a nice flavor. This will only take about 5 minutes. Then you add your broth.
For this batch I added a 48 ounce carton. I usually get the low sodium, so that I can be in control of adding more salt if I prefer. I did not add any salt because the broth is salty enough.
I added the cut up chicken. I used the whole chicken, except for what the teenage boys and husband picked out when they walked by.
Then comes the herbs that take this to the next level and make the kitchen smell soooooo yummy. Add Thyme, Basil Leaf, and Rosemary to your pot. I know, I know, you are wanting to know how much. For this size that I made I used about a tablespoon of each. I really like the Thyme, so I may have added an extra dash of it. The Thyme is what really gives it that homemade chicken soup flavor.
When I first made this soup I used all fresh herbs. Honestly, I could not tell a big difference and spent more money and the extra herbs went to waste before I could use them for something else. So, I prefer to just keep the dried ones on hand.
Let this simmer for 30 minutes. It will be ready to eat then, but I like to then turn it on low and just let it set. It seems the longer it sets the more flavorful it becomes.
You are done! If the boys are going to be eating the soup with us, I make an extra large pot and then transfer about half of the soup to another pot after the 30 minutes. I will add frozen noodles and let them simmer for about 10 more minutes. I love my noodles, but I am totally satisfied with this soup without them.
Light the fireplace, grab a book or turn on a movie, and enjoy!