If you’ve already whipped up a batch of my Homemade Chicken Stock, then making this Chicken Soup is so easy that you could practically do it in your sleep. Or with one arm tied behind your back. (Neither of which I recommend of course!) But you get the idea, it’s easy. In fact, it’s kind of stupid easy for how insanely flavorful and soul nourishing it is. This Chicken Soup is the perfect comfort meal. It’s great for when you’re feeling a little bit under the weather, or for times when you are just looking for that warm hug sort of feeling. We can’t get enough of it, and I’m pretty sure that you are going to feel the same way!
6 – 8 Cups Homemade Chicken Stock – see notes
2 Tablespoons Extra Virgin Olive Oil
1 Large Sweet Onion – chopped
1 lb Carrots – sliced
1 Head of Celery – sliced
Finely Shredded White Meat Chicken – from your rotisserie chicken
4 Tablespoons Lemon Juice
2 Parmigiano Reggiano Cheese Rinds – optional, see notes
- Start by putting a large stock pot or a dutch oven (we use a 5.5 quart dutch) over a medium flame. Add your extra virgin olive oil, and let it heat up slightly.
- Add your chopped onions, and a generous pinch of sea salt. Cook this down for about 5 – 7 minutes, stirring occasionally to make sure that nothing browns or sticks.
- Once your onions are softened, add in your carrots. Give them a good stir, and then cook them for about 3 minutes (or more) depending on the size of your carrots. If your carrots were larger, they will most likely need a few extra minutes.
- Add in your celery, and again stir to combine. Allow this to cook for another 3 minutes or so, giving your celery the chance to just barely start to soften.
- Now add in the rest of your ingredients – your chicken stock, your shredded chicken, the cheese rinds and your lemon juice. Give the pot a big stir, bring it up to a boil, and then immediately reduce the heat to a simmer.
- Allow your soup to simmer for 10 – 15 minutes, skimming off any scum.
- Check the soup for seasoning and for the cooked level of the veggies. We prefer our veggies a little more on the crunchy side, but cook them to your preference.
- Bowl it up, and enjoy!
/ I always use my entire batch of Homemade Chicken Stock for this soup. But since the amount of stock varies a little bit each time, sometimes we have a little more stock, and other times we have a little less. If you use less stock, you will have a thicker soup (which we prefer). And if you have more stock, just keep in mind that your soup will be a little bit thinner.
/ Cooking is all about enjoyment. So although I am providing you with the guidelines for a really delicious soup, make sure to make it your own. Taste, season, adjust + have fun with it!
/ I highly suggest taking the time to shred the chicken by hand as finely as possible. It’s amazing how the shredded chicken almost thickens the soup, and turns it into a rich and flavorful stew. Definitely no noodles needed here, this soup speaks for itself.
/ When we grate Parmigiano Reggiano at home, we always save the “cheese butts” – the hard rinds of the cheese. We keep them in a little baggy in our freezer, and we use them in soups, stocks and sauces to add the most yummy cheesy flavor. And if you cook them down long enough, they melt and get ooey and gooey.