There’s just something about a bowl of chicken soup on a cold winter day. Especially if you or some one you know is feeling a little under the weather. There’s nothing that feels as warm and soothing as a big bowl of poultry and broth. Am I wrong?
Add to that some carrots, parsnips and herbs, and well… lets just say it’s pretty tough to top.
Lots of folks prefer chicken and noodle soup. I enjoy a bowl of that every now and again myself. But my real love is chicken and rice. Something about the texture of the rice mixed in with all those other delectable and nourishing ingredients hits the spot every single time.
I adapted this recipe from the Cooking Basics for Dummies book. It’s a “must-have” for anybody’s recipe box. Freeze some for those days when you don’t feel good, and eat the rest for lunch or dinner any day of the week.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING CHICKEN SOUP RECIPE
Love chicken noodle or chicken and rice soup? Then this is your recipe!!
- 1 tbsp. olive oil
- 2 large leeks, white parts chopped
- 1 large yellow onion
- 6 small carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 4 cup chicken broth, no sugar added
- 4 cups water
- 1 tsp. garlic powder
- 1 tbsp. marjoram
- 4 large raw chicken breasts, cut into bite-size pieces
- whole grain noodles, cooked separately to package directions
In a large skillet, sauté the onions, leeks, carrots and parsnips in the olive oil until the leeks and onions wilt (about 5 - 7 minutes).
Transfer your vegetables to a large soup pot and add your broth, water and herbs. Cook for half an hour.
Add chicken breast and cook for another 1/2 hour.
When done, put some noodles in a bowl and ladle the soup over them. (Store them separately in the fridge if you want to avoid soggy noodles.)
Season with salt and pepper and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.