Mom's Chicken Soup

Serving Size: 10

This soup is filled with hearty vegetables, tender shredded chicken, and is a Little Black Dress project favorite! You might keep on eating it after fitting that little black dress or suite!

Recipe by: Brien Shamp

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time32

Recipe Serving Size10

Cooking Tools Required

Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

Ingredients

3 pound bone-in skin removed chicken breast organic if possible
2 each onion quartered and then sliced into ¼-inch slices
5 stalk celery rinsed and sliced into ¼-inch pieces
7 each carrot peeled, and sliced into ½-inch pieces
2 each zucchini Quartered and sliced into ½-inch pieces
3 each rutabaga peeled & cubed
2 bunch fresh dill rinsed
1 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
5 tablespoon extra virgin olive oil
2 pound baby spinach

For Serving

Avocado Not included in the nutrition macros calculation

Instructions

Heat olive oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to the pot and add enough water to cover chicken, and then about 1 inch higher.
Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach.
If you like you can put some sliced avocado on top.

Reheating Instructions

Heat in microwave on high power until desired temperature is reached.

Nutrition