Total Time: Up to 1 hour
• 2 chicken breasts
• 3 chicken thighs boneless, skinless
• 1 litre chicken stock
• 4 cups water
• 1 medium onion diced
• 2-3 large carrots peeled and sliced into bite sized pieces
• 3 cloves garlic
• 3 sprigs fresh thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 litre chicken broth or stock
• 2 tablespoons fresh parsley
• 3 cups cooked small pasta or 2 cups cooked rice if desired
1. In a large soup pot, bring 1 litre of chicken stock and 4 cups of water to a boil. Add the salt and pepper.
2. Cover slightly and let simmer. Add chicken breast and continue to cook until chicken is tender, about 20-30 minutes or even up to an hour. The longer it cooks the more tender the chicken.
3. Remove chicken from the pot and shred or cut into large, bite sized pieces with two forks. Pour the leftover stock through a strainer into a large bowl. Set both aside.
4. Bring medium pot on to medium heat. Add a tablespoon of olive oil and thereafter add the chopped onion, garlic, thyme, oregano, bay leaves and carrots. Season with a pinch of salt and cook for about 4 minutes.
5. Pour in leftover chicken stock and 1 litre more chicken stock and the chicken. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
6. Stir in fresh chopped parsley and serve hot Optional: while the soup is simmering, cook 1-2 cups small pasta or rice to add to the soup when you serve it.
Chicken broth soup restores gut health and promotes healthy digestion, it is also super quick and easy to make!