When Hayley (@realfoodwithaltitude) isn't feeling her best, this chicken soup is her easy, quick, and nourishing go-to recipe to get her back on her feet.

When Hayley (@realfoodwithaltitude) isn't feeling her best, this chicken soup is her easy, quick, and nourishing go-to recipe to get her back on her feet. Whether you're feeling under the weather, or just looking for that comforting homemade chicken soup on a cold day, give this a try!

INGREDIENTS 

  • 1 pound Chicken
  • 1 tbsp Olive oil
  • 3 Large carrots Diced
  • 3 Celery stalks Diced
  • 1/2 White onion Diced
  • 2 Russet potatoes Diced
  • 1 tbsp Garlic Minced
  • 8 cups Chicken broth
  • 1 tbsp Lemon juice
  • 1 tbsp Parsley
  • 1 tsp Thyme
  • 1 tsp Sage
  • 1 Bay leaf
  • Salt and pepper

INSTRUCTIONS 

  • Heat a large pot to medium-high heat and add 1 tbsp olive oil.
  • While the pan is heating, dice all the veggies (carrots, onion, celery, potatoes) into equal-size pieces.
  • Add carrots, onion, and celery to the pan and saute for 5 minutes. Then add the minced garlic and the seasonings to the pan and saute for another 2 minutes.
  • Add the chicken broth, chicken, lemon juice, and potatoes to the pan. Bring the soup to a boil and let it cook for another 15-20 minutes. 
  • If you are using cooked chicken, the soup will be finished when the potatoes are fork-tender. If you are using raw chicken, then the soup will be done when the chicken reaches 160 degrees. 

NOTES

  • If you like noodles you can always add them! I love putting Jovial pasta in mine when I am feeling some noodles.
  • You can always use bone broth for some extra nutrients for your gut. When I do this I use the Conductor from Fond Bone Broth. You can use ALTITUDE for 20% off your order.
  • Fresh herbs can really enhance the flavor of this soup. This recipe calls for all dried herbs, but if you use fresh, just be sure to double the called for amount.