There’s nothing better on a cold winter’s day or when you are sick than a big bowl of homemade chicken soup. My Mom was the “Soup Master” and whenever someone in the family got sick or it was just a cold rainy day, she would whip up a big pot of delicious chicken soup. It rarely had noodles, but was full of tender chicken, healthy vegetables and nourishing broth that felt so good going down. She used the basics – lean protein, vegetables, and broth, so it is was both gluten and dairy free and oh so good for you!
My son called me from school last week, coughing up a storm and sounding downright terrible. He had obviously come down with a bad cold and his first request as soon as he got home was a big bowl of Mama’s Best Chicken Soup. This soup is not only ridiculously good but is guaranteed to cure what ails you. It’s hearty and full of Vitamin C, and after downing many bowls of this soup, I’m happy to report, my son was back to school in no time at all.
Chicken tenders are the perfect choice when making this soup. They are smaller in size than a chicken breast, so will cook faster and be more tender….because there’s nothing worse than tough chicken! Cooking it low and slow helps produced tender morsels of chicken.
Using fresh herbs not only gives this soup good flavor, but adds a large list of health benefits. If my kids are sick, I will add fresh garlic and saute it with the onions, as garlic also helps boost their immune systems.
- 1 teaspoon Olive Oil
- 1 Onion diced
- 3 Carrots peeled and sliced
- 2 Potatoes peeled and chopped medium
- 6 cups Chicken Stock
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 lb. Chicken Tenderloins or Chicken Breasts
- 2 Tablespoons Fresh Italian Parsley diced
- 2 teaspoons Fresh Basil diced
- 1/2 teaspoon Thyme
- *If you like it more on the "brothy" side add 2 more cups of chicken broth
- In large stock pot, heat oil over medium high heat. Add onion and cook for 4-5 minutes, stirring often. Add carrots and potatoes. Add chicken stock, salt, and pepper and stir. Add chicken tenders and lower heat to low and cover. Let cook for 30-40 minutes or until carrots and onions are tender and chicken is cooked through.
- Shred chicken and add parsley, basil and thyme. Let cook for 5 more minutes. Taste and season accordingly.
Grab a warm blanket, a big bowl of this nourishing soup, and serve it with my quick and easy Homemade Bakery French Bread https://www.modernhoney.com/homemade-bakery-french-bread/. Your kids will declare you the best Mom in the entire world, no doubt!