Tis the season for runny noses and we have the perfect soup recipe to ease all the aches and pains of cold season! My husband and baby are both run down with some cold virus today, so I made a quick chicken soup that my mom used to make me when I was little. I usually make my chicken broth from scratch by roasting a whole chicken and then using that meat for the soup. But, that was not going to happen today with 2 whiny and sick babes at home.
You can easily make this entire recipe organic by just purchasing all organic ingredients (which is what I did). You can also replace the regular pasta for gluten free pasta or rice without having to change any of the steps to meet your dietary restrictions.
Feel free to add a few more veggies or switch up the herbs in the recipe to suit your taste. The recipes that we post (with the exception of baking), are not to be followed exactly, if you don’t want to! I know that I love to take a recipe and switch up the flavour profiles but use the basic instruction that the recipe provides. For example, you can replace the Thyme and Oregano in this soup recipe for Rosemary and Tarragon for a completely different tasting broth. Whatever you decide, just have fun!
My favourite part of this soup is the tiny pasta and finishing touches. I love a mouthful of the tiny pearl like pasta surrounded by chunks of tender veggies and chicken. I am not a fan of big chunky pasta in soup, but if you like something more substantial, then go ahead and add it! Now, unlike most chicken soup recipes, I finish mine always with fresh lemon juice and grated parmesan. Feel free to leave this step out, however you will be missing out on the bright acidity and saltiness that brings life to this soup!
Hope you enjoy and let us know if you try out any of our recipes by posting in the comments or sharing your food pics on Instagram with #sflfoodie and #strollinforlattes ! For more delicious treats, check out our Recipes here!
Mama’s Chicken Soup
A quick, hearty and savoury chicken soup to warm up the bellies of any of your family members. Enjoy on a cold night or when feeling under the weather to pick you up!
- 2 Large Carrots
- 1/2 Stalk Celery
- 2 Small Onions
- 4 Cloves Garlic
- 5 Chicken Breasts
- 5 Sprigs Fresh Thyme
- 5 Sprigs Fresh Oregano
- 1 Piece Twine for herbs
- 3 Bay Leaves
- 5 L Chicken Broth Homemade or Store Bought
- 1 cup Small Pasta of your choice
- 1/4 Cup Olive Oil
- Salt and Pepper to taste
- 1 Large Lemon
- Parmesan Cheese for serving
Cut celery, carrots and onions into small pieces & finely chop the garlic.
Bundle thyme and oregano together and tie with piece of twine.
In a large stock pot, add olive oil, celery, carrots, onions and garlic. Sautee on medium heat until onions are translucent. Approximately 10 minutes.
Add chicken broth, herb bundle and bay leaves to the pot and bring to a boil.
Add chicken breasts and bring to a boil.
Let soup boil for 30-45 minutes or until chicken is cooked through.
Once chicken is cooked through and falling apart slightly, remove chicken breasts from the pot and rough chop into pieces.
Remove herb bundle and bay leaves. All that should be left are the stems, the leaves should still be in the soup.
Add chopped chicken breast back to the pot along with the pasta. Let pasta cook for 15 minutes then turn off the stove.
Add the juice of one lemon and salt and pepper to taste. If you use low/no sodium broth then you may need to use more salt.
Wait 10 minutes to cool down and serve with a wedge of lemon and shaved parmesan on top.
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