This recipe is easy to make and it is so full of flavor. There is just something about this soup that is so comforting to the soul. It is great to have in the fall or winter when it is cold or rainy.
This soup is slowly simmered with vegetables and herbs to get the most flavor in the broth. It is so light and filling. The broth is so full of flavor and warms you from head to toe. Now, As I said this is a very easy recipe, however, it does simmer for about 2 hours. It is well worth it. The chicken gets nice and tender, and the vegetables cook down and release their goodness into the broth. I can not praise this soup enough. Although it is a simple dish it is packed full of wonderful flavors.
Let me share with you how I make this traditional Italian soup.
3 chicken breasts – bone-in/skin on
garlic – whole and smashed slightly
2 carrots- halved
2 stalks of celery – cut into thirds
Salt and pepper – to taste
1/2 tsp Dried thyme
1/2 tsp Dried Parsley
1 tsp Dried rosemary
2 bay leaves
1/2 tsp Dried Basil
2 tbsp Olive oil
2 Cups of Fresh spinach
- To a large soup pot add the chicken and fill the pot with water until about 1 1/2 inches from the top of the pot. Add the thyme, parsley, rosemary, bay leaves, basil, pepper, and a bit of salt. Not too much salt because you will add more salt later. Stir to combine.
- Bring the mixture to a boil then reduce to a simmer on medium-low to low heat. Cook for 1 hour. Add more water if needed. I like to keep the water level about 1 1/2 inches from the top of the pot. Just keep an eye on the water level.
- After 1 hour add the garlic, carrots, celery, and onion. Stir to combine and cook for 1 more hour. Still, keep an eye on the water level and add more if needed to keep the water level about 1 1/2 inches from the top of the pot.
- After two hours of cook time, you can remove the bay leaves and chicken. Place the chicken on a cutting board. Remove the carrots and celery and place them in a bowl. Shred the chicken and discard the bones and the bay leaves. You no longer need them. Place the chicken in a bowl to the side.
- Place the carrots and celery on the cutting board and cut them into pieces. Place the carrots and celery back into the broth in the soup pot.
- Add as much of the shredded chicken as you would like. I usually add about half back in and freeze the other half for other recipes.
- Stir the soup and check the seasoning. Add more salt and pepper to taste. Add the spinach and stir until wilted, about 2 to 3 minutes. Once you have seasoned the soup to your taste, you are ready to serve.
- Ladle the soup into bowls and top with a drizzle of olive oil and a bit of grated parmesan cheese. You can also top it with fresh parsley.
- The reason I keep the water level so high with this recipe is that I save some of the broth to make tortellini in brodo or to use in other recipes that call for broth. You do not have to do this if you don’t want to. If you have a bigger family you can leave the broth in the soup.
- This soup is slowly simmered to get all of the flavors from the chicken, vegetables, and herbs into the broth. The chicken is so tender that it just falls off the bone. The broth is full of flavor.
- The spinach is optional. If you do not like it or don’t have it, leave it out.
- Be sure to remove the bay leaves. You do not want to bite down on them.
- Do not add the vegetables for the first hour of cook time. the vegetables to way too soft and too mushy to eat. Add them for the last hour so the vegetables hold their shape and are just perfect in texture.
- After shredding the chicken you can add as much or as little to the soup as you like. You can always store the leftover chicken in an airtight container in the fridge for 1 week or in the freezer for 1 month. You can add it to other recipes when needed or if a recipe calls for cooked and shredded chicken. You can also add it to salads or wraps.
- If you would like to see how I make this delicious soup, you can check out my YouTube channel or my Instagram. The links are in my social media tab on my main page.
- Add a small pasta or egg noodles, and a bit of lemon juice and you’ll make chicken noodle soup. If you add the noodles, Add them when you add the chicken and vegetables back in and cook until the pasta is tender. About 10 minutes or so. Add the lemon juice right before serving and stir. Both are absolutely delicious.