Pssst, big secret here. The very best way to make a tasty chicken soup is to make your own broth, and it’s pretty simple to do.
Not to mention, homemade broth is super nutritious.
My husband always raves about my soups, but it’s really the homemade broth he has to thank. I do very little work besides dumping ingredients into a pot.
Our chicken soup is often made from the leftovers of a roasted chicken.
But this recipe is very versatile. You can use leftover turkey instead of chicken if you want.
If you aren’t making this soup from leftovers, simply throw chicken breasts into a crock pot along with veggies, spices, and broth and shred the chicken once it’s cooked. Easy!
You can also add cooked noodles, quinoa, rice, or lentils to make it more filling.
For those who can have egg, we’ve used Reames Homestyle Egg Noodles in this chicken soup. Check labels for yourself.
DAIRY-FREE CHICKEN SOUP
2 cups broth
1-2 cups leftover chicken or turkey
1 large carrot diced
1 celery stalk diced
1/4 cup onion diced
salt to taste
pepper to taste
dash of thyme
dash of basil
dash of rosemary
red pepper flakes (optional)
1 cup cooked noodles, rice, or quinoa (optional)
Throw all of the ingredients into a pot (except noodles) and cook until the veggies are tender. If you want the flavors to meld well, let it simmer for about at least an hour. Feel free to use the crock pot, too.
Cook noodles, rice, quinoa, or lentils separately and add to the soup as you serve it. Otherwise they can get mushy cooking in the soup.
Jeff adds hot pepper flakes to his chicken soup for a little kick.