Classic Chicken Soup
Classic Chicken Soup
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Cuisine: American
Ingredients
2 large bone-in skin-on chicken breasts (bell & evens preferred)
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
8 cups spring water (deer park or similar)
4 cubes Korr’s chicken bullion
1 10.5oz can Campbell’s chicken broth (no water added)
1 1/2 cups Spanish onion, diced
2 cups carrots, peeled and diced
1 cup celery ribs, diced
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds, optional
2 tablespoons freshly squeezed lemon juice, optional
2 tablespoons chopped fresh parsley, optional
Instructions
Place chicken into a Dutch Oven, add spring water and olive oil. Bring to a boil then reduce heat and simmer until chicken is cooked to an internal temperature of 155 degrees.
Drop in bullion cubes and Campbell’s broth, onion, carrots, celery, garlic, thyme, rosemary and bay leaves; season with salt and pepper. Bring to a boil then reduce heat and simmer for 2 hours.
Remove chicken from the slow cooker and let it cool for 15 minutes. Remove chicken from breast’s and add back to soup.
Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.
Notes
Enjoy!