Make Ahead

Delicate Chicken Soup

March  2, 2011
0 Stars
Author Notes

There are times when a good dose of chicken soup sounds better than anything else to me. Fortunately there is always a supply of frozen chicken stock, and if I have not recently roasted a chicken for soup meat, I use Ina Garten's easy method for quickly roasting chicken breasts.

I love that this soup is so light and simple. At times I will add some roasted corn or zucchini, but here is the basic version. —Bevi

  • Makes 6 Hearty Bowls of Soup
  • To Roast the Chicken Breasts
  • 2 Chicken breasts - skinned
  • 1 tablespoon Olive Oil
  • Salt - a sprinkling
  • Pepper - a sprinkling
  • The Chicken Soup
  • 10 cups Chicken Stock
  • 3 Stalks Celery - chopped
  • 3 Parsnips - chopped
  • 3 Carrots - chopped
  • 1 handful Parsley - rough chopped
  • 1 14 oz. can Organic Diced tomatoes - drained
  • Salt and Pepper to taste
  • 2 Chicken Breasts - roughly shredded
In This Recipe
  1. To Roast the Chicken Breasts
  2. Preheat oven or toaster oven to 350 degrees.
  3. Place the chicken breasts in a shallow pan, and smear the breasts with the olive oil, salt, and pepper.
  4. Roast for 30 minutes. Let Cool. Set Aside.
  1. The Chicken Soup
  2. Place chicken stock in a large pot. Heat slowly while you chop the vegetables.
  3. Add the vegetables, the diced tomatoes, and the parsley.
  4. Allow to simmer for about an hour. The broth should take on a pale tint from the addition of the tomatoes. Season to taste.
  5. Add the shredded chicken about 15 minutes before serving. Check a final time for seasonings.
  6. Note: You can add a teaspoon of pesto, or a touch of Asiago cheese to top each serving. Both are delicious.

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Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

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