Classic Chicken Soup
Classic Chicken Soup
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 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 sliced
1 cup celery ribs, sliced
4 cloves garlic, minced
1/2 teaspoon dried thyme
2 bay leaves
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. About 45 minutes.
Remove chicken from dutch oven and let it cool for 15 minutes. Once chicken has cooled, remove chicken from bone and shred with two forks or your fingers. Add back shredded chicken.
Add bullion cubes, Campbell’s broth, onion, carrots, celery, garlic, thyme, bay leaves, salt and pepper to dutch oven, bring to a boil then reduce heat and simmer for 2 hours.
Serve immediately.
Notes
Enjoy!
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