Classic Chicken Soup
An easy, weeknight approved, chicken soup made with store-bought chicken stock and fresh ingredients filled with the classic flavor we all know and love.
Option 1: Stand Mixer, for shredding chicken
Option 2: Cutting board and 2 forks, for shredding chicken
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 4 cloves of garlic minced
- 4 large carrots diced
- 5 stalks celery diced
- 8 cups store-bought chicken stock Swansons brand preferred
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 3 dashes black pepper
- 2 pounds boneless and skinless chicken thighs
- 1/4 cup fresh parsley chopped
- 1 large lemon juiced
In a medium to large stock pot, warm olive oil. Add onion and saute until the raw edge is gone, about 3 minutes. Add garlic, carrots, and celery. Continue cooking for 5 minutes, stirring often.
Add chicken stock to the pot followed by the spices. Bring to a simmer and add the whole chicken thighs to the stock. Cover and simmer until the chicken thighs are completely cooked, about 10 minutes.
Once chicken is cooked through, reduce heat and transfer chicken to a stand mixer or cutting board with tongs. If using a stand mixer, paddle the chicken on a low speed until shredded. If shredding by hand, place chicken on a cutting board and shred with two forks.
Return shredded chicken to the pot and add parsley. Continue simmering for another 2-3 minutes. Just before serving, squeeze fresh lemon juice into the soup.