Last weekend was our first weekend of rain, which meant it was time to make my fist pot of soup for the season! Over the years I have developed my "go-to" soup recipe for whenever it is cold out, someone is sick, or when we just need a bowl of comfort. It is healthy yet filling and satisfying. And, there is one secret ingredient that gives it a ton of flavor and creamy texture without adding in any cream, butter or dairy :)
The best part about this recipe is that you can add any veggies to it that you'd like, or any protein. I also like to cute corners a bit and use a store bought rotisserie chicken when I can. I have served the soup on its own, in a bread bowl (my husbands favorite), with corn bread or with a crusty loaf of bread on the side. I have also served it with grilled cheese. Yum!
I hope the next time you're in need of a bowl of comfort, you give this recipe a try! I would love to know what you think of it it so be sure to comment below or on my Instagram.
Go-To Chicken Soup Recipe
- 2 Tbs. olive oil
- 5 stalks celery, chopped
- 4 large carrots, sliced
- 1 large onion, diced
- 64 oz. chicken broth
- 5 medium yukon gold potatoes or 7-10 small red potatoes, scrubbed and cut into 1 inch cubes
- 2 cups cooked rice or quinoa (optional)
- 4 medium chicken breasts, cooked and shredded
- 2 Tbs. Dijon mustard (this is what makes it creamy!)
- salt and black pepper
- season salt to taste, Lawry's (optional)
- 1/2 cup parsley, chopped
- Heat oil in a large pot over medium heat. Saute onion, celery and carrots until softened, about 5 minutes.
- Stir in chicken broth and potatoes. Increase heat to high just until broth starts to boil. Reduce to medium high and cook potatoes for 10 minutes or until fork tender.
- Reduce heat to low and stir in rice or quinoa, chicken, and dijon mustard. Season to taste with salt, pepper and season salt. Stir in fresh parsley and simmer. Serve and enjoy!