Every one I know seems to be under the weather right now, making it the perfect time to make a pot of chicken soup. The beginning of fall signals the beginning of soup season in my kitchen. A big batch of soup is easy to make and lasts all week. This chicken soup recipe is great because feels light, but is very filling. Soup is also very customizable and adaptable. Some variations I’ve tried are leaving out the noodles or potatoes to cut carbs, and swapping the chicken stock for veggie stock and omitting the chicken to make it vegetarian.
I take a few short cuts to make this recipe easy. First I pre-chip mirepoix and freeze it in advance. Whenever I want soup, I just take some out of the freezer. This really cuts down on the labor. You can also purchase pre-chopped mirepoix, but it’s usually a little pricy. I also use store bought chicken stock (I like to have a few boxes on hand in the pantry). I have never made my own stock, but maybe someday I will. I use a rotisserie chicken from the supermarket. I have poached chicken breasts before for this recipe and it works really well, but rotisserie chicken is usually more cost-effective and makes for easier prep. This recipe makes a lot of soup, which I like because it can be frozen for later or shared. Packing up some of this soup into a beautiful Weck Jar and picking up a baguette from a local bakery would be a great gesture to a sick friend.
2 tablespoons of butter or olive oil, or 1 tablespoon of each
2 trimmed leeks (I like the package you can get at Trader Joe’s), sliced
1 bunch of fresh thyme
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 quarts chicken stock
4 small or 2 large Yukon Gold potatoes, cut in one-inch pieces
1/2 lb small noodles
1 rotisserie chicken or poached chicken breast, shredded
Salt and Pepper
Start by chopping and prepping all the ingredients so when it’s time to cook everything is ready. Add the butter or olive oil to a large stock pot or dutch oven over medium heat. Add the mirepoix (onion, celery, and carrot) and leeks to the pot and cook until soft. Season with salt, pepper and thyme. Once the onions are translucent and the carrots and celery give a little, add the stock, potatoes and noodles. Bring everything to a boil and then turn the heat down and simmer until the potatoes are cooked (usually takes at least 25 minutes). Add the shredded chicken and season with additional salt, pepper and thyme. Let the soup cool and transfer it to containers to refrigerate or freeze. When reheating a portion of soup, I like to add 1/2 cup of water because the stock tends to get absorbed by the chicken, noodles and vegetables.