This is my famous chicken soup built off a base of chicken broth, cauliflower, and potatoes. My tasters love this soup and so will you! Photo by PattyCooks.

Diet

[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: potato
[x] Oxalate Avoidance
[x] Purine Avoidance

Mom’s Chicken Soup

Warm and sustaining, Mom's chicken and veggie soup.

No ratings yet

Print Pin

Course: Dinner

Cuisine: American

Keyword: Chicken Soup, Mom’s chicken soup, soup

Servings:

Calories: 201kcal

Author: Patty

Ingredients

Chicken

1/2 Chicken breast chopped into small pieces

Start soup base

1 T Olive oil
1 Shallot diced
1 Garlic minced
8 C Homemade Chicken Broth
1 Head Cauliflower cut into bite sized pieces use a smaller sized head for this soup
2 med Peeled russet potatoes cut into small cubes

Add Flavor

3 sprigs Fresh Thyme remove when done, before serving
2T Dried tarragon
4 leaves Fresh Sage remove when done, before serving
1 sprig Fresh Oregano remove when done, before serving
1 C Fresh parsley chopped
Salt and pepper to taste

Veggies

3 Carrots, halved and half-mooned cuts
3 C sliced celery include any celery leaves
2 C Quartered thin-skinned yellow potatoes

Instructions

Bake Chicken

Salt and pepper a half chicken breast, place on a parchment lined baking sheet and bake at 350F for 45 – 50 minutes.
Once cooked, cool and chop into small pieces and set aside in the fridge.

Preparing Soup Broth

First wash all veggies and herbs. Then cut and slice all the veggies and herbs.
Warm soup pot, add oil and saute onions and garlic until translucent. Then add the broth.
Cook until the broth is hot and then add the peeled russet potatoes, chopped onions, and the chopped cauliflower. T
This veggie broth should cook at a simmer, with lid, for ~30-45 minutes. Then open the lid and smash the soft veggies against the side of the pot.
The goal is to have no large veggie chunks in the soup, these first ingredients should disappear into the broth as much as possible. Taste and season as needed.

Adding Flavor

Now we start building flavor by adding fresh thyme, sage, and oregano, along with the dried tarragon to the soup. Let it simmer with lid on for another ~30 minutes. Take the lid off and the herbs should have fallen off the stems, be sure to remove all stems and the sage/oregano leaves. Taste the broth and add salt or pepper if required.

Adding Veggies + Meat

Add the chopped pre-cooked chicken, carrots, celery, and young yellow potatoes to the soup broth. Simmer for an additional ~30 minutes, just until the veggies are soft, but not mushy. Serve.

Notes

Veggie Broth: If you are using a veggie broth for this soup consider adding a Faux Chicken Bouillon Powder to the broth so it gets some of that chicken-like flavor and add just a tad of butter to provide a fatty mouthfeel. This will do wonders to help amp up the broth and soup.

You can also make this soup and just not add the chicken into it for a lighter and more veggie taste. Or if you like garbanzo beans you could add some of those into the broth for added protein.

Nutrition