BosGuy cooks: Chicken Soup

Chicken soup is good for the soul – or so the saying goes. It is also easy to make. The only drawback to my recipe is that it takes a bit of time (approximately 75-90 minutes) so I typically make this on the weekend.

chicken soup

Chicken soup recipe ingredients

16 oz of chicken broth
16 oz of tap water
1/2 lbs of boneless, skinless chicken thigh
1/2 lbs of boneless, skinless breast
1/2 lbs of chicken drumsticks
1 cup of rice

1 cup of finely chopped onions
1 cup of finely chopped carrots
1 cup of finely chopped celery
4-5 cloves of garlic (whole cloves)
3-4 bay leaves
bunch of thyme
1 tsp of salt, pepper and oregano (each)
olive or vegetable oil

STEP 1 Place a large pot on the stove with 2 tablespoons of olive or vegetable oil and turn the heat to medium high. Place the garlic cloves and drumsticks and chicken thighs in the pan and rotate so the meat will sear. Hold off on adding the white meat for the moment.

After 2-3 minutes (once the meat starts to brown), add the chopped onions, carrots and celery, a couple pinches of salt, and stir for a few minutes until the vegetables soften. Lastly, add the boneless, skinless chicken breast to the pot, bay leaves, thyme, and approximately 1 tsp of pepper and oregano.

STEP 2 Add the broth and water to the pot. Once added, the liquid should nearly cover the chicken. Bring the pot to a boil, then cover, turn down the heat and let the soup simmer for 30-45 minutes.

STEP 3 Scoop out the chicken and shred it (the meat should be cooked and shred easily at this point) then add back to the pot. Add 1 cup of rice and bring the soup back to a boil, cover, and simmer for 30-45 minutes. Cooking tip, I recommend tasting the soup after you take the chicken out to make sure the flavoring is satisfactory.

Once the soup has cooked. Turn off the stove and let the soup cool. Take out the thyme (if you’ve tied the stems together like I do – see image above). I also use a fork to fish out the whole garlic cloves and mash the garlic against the side of the pot then stir it back into the soup. Lastly, if you’ve included the drumstick bones after shredding the chicken, take those out and dispose of them.

This recipe is delicious and makes approximately 6 servings.


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