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I love Chicken Soup. I make a pot of it about 1x per month, freeze portions for when I am just in the mood or need it to warm me up or warm my soul. Also, it’s low in calories and high in nutrients. I often make soup and share with a friend or family who is under the weather in one way or another. It just brings a small amount of joy and kindness, which we all need.


Olive oil – 2 tablespoons

Onion – 1 vidalia or yellow onion

Leeks – 1 or 2 stalks, clean well, discard dark green part

Scallions – 2

Ginger – slice into ½” pieces, about ½ cup

Carrots – 1 ½ cups

Celery – 1 ½ cups

Peppers – 1 cup, if desired

Baby spinach – 2-3 cups

Chicken Breasts – 2 large

Chicken Broth – low sodium – 1 carton

Salt & pepper to taste


· I use a large Le Creuset pot

· Heat olive oil. Saute onion, leeks, scallions & ginger till slightly brown. Fresh ginger adds a wonderful flavor and is an excellent anti-inflammatory root to eat. It’s got some zing!

· Add carrots, celery, peppers to the pot.

· In a separate pot, boil water (salted). Cook chicken breasts, till no longer pink. Add water from this pot into Soup pot. Slice chicken breasts into small pieces. Put in soup.

· Add chicken broth & salt & pepper.

· Cook for about 40 minutes.

· Add spinach and cook for 5 minutes.

You may also want to add a pasta, if you want the carbs and want it to be more of a hearty soup. I use ditalini or tubettini pasta by Barilla.

Serve – feel the warmth!!!

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janet vitiello
janet vitiello
17 feb
Obtuvo 5 de 5 estrellas.

Everyone loves a good homemade chicken soup

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