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Chicken Soup

Best Homemade Chicken Soup Ever

Course chicken soup, dinner, Entree, Main Course, Soup
Cuisine American, anti inflammatory, anti-cancer, Chicken, Comfort Food, cruciferous, gluten free, Healthy, Hearty, shitake, smart carbs, weight loss
Keyword Anti Cancer, Anti Inflammatory, Carrot, Celery, Chicken, Comfort Food, Detox, Entree, Immune Boost, Keto, Low Carb, Meal Prep, One Pan
Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • ¼ cup extra virgin olive oil
  • 4 cups diced sweet onion
  • 4 carrots diced
  • 4 celery stalks sliced
  • 4 cloves garlic peeled and sliced
  • 3 bay leaves
  • 2 large heads of escarole cleaned and chopped
  • 1 cup grated Parmigiano Reggiano
  • Salt and Pepper
  • Optional: Garnish of fresh chopped herbs and/or chopped green onion

Instructions

  1. In a large pot, sauté onion, carrot, celery, and garlic in olive oil until softened
  2. Add bay leaves, 20 cups chicken stock, bay leaves, and shredded chicken from a 3 pound chicken, cooked and deboned
  3. Bring to a simmer, and add chopped escarole in batches, stirring and allowing the escarole to wilt
  4. Simmer covered on low for 30 minutes, stirring occasionally
  5. Taste and adjust for salt and pepper
  6. Add more grated Parmigiano Reggiano if desired
  7. Serve, and if desired, add a starch like cooked rice, potatoes, pasta, or crusty bread

Recipe Notes

Makes About 7 Quarts