My kids ask me to make this soup all the time. It comes together so easily with a little extra prep time. I like to cook up a whole chicken and make the broth at the same time. Be sure to use lots of herbs to add flavor and healthy phytochemicals!
Recipe
Cook the chicken and make the broth by placing a whole organic chicken in a large pot covered with about 10 cups of water. I like to add the following veggies and herbs to the water, roughly chopped:
2 carrots
2 celery sticks
1 large leek
1 onion
2 bay leaves
A few sprigs of thyme and rosemary each
1 tablespoons sea salt
10 whole peppercorns
Simmer the chicken covered for about 2 hours until tender. Strain the broth into a bowl and save for the soup. Shred the chicken with 2 forks and set aside.
For the Soup:
1 large onion, chopped
4 stalks celery, chopped
6 carrots, chopped
1 fresh leek chopped or 1/2 cup dried.
1 tablespoon thyme leaves or 1 teaspoon dried
Saute all the vegetables together in olive oil in a large Dutch oven pot for about 10 minutes until the onions become translucent and slightly caramelized.
Add the chicken stock (8 cups) and cook until the carrots are almost soft. Add 1 cup of your favorite pasta and finish cooking until soft. Add the shredded chicken and 1/2 cup fresh chopped parsley. Season and enjoy.
I love that your kids are learning how to cook!