Whenever I was sick growing up, my mom would make us this homemade soup from scratch (just like my grandparents did for her) and fill dozens of tupperware containers with the leftovers so we could take it out the next time someone was sick. Even now as an adult, I find myself making it whenever I have a bad cold because it’s so much more flavorful and nutritious than your normal canned chicken noodle soup–plus, it has that special “mom” touch to it, and I love knowing that it’s a recipe that has been passed down through the generations.
The next time you’re stuck inside on a chilly fall afternoon, make a big batch and save the rest for a rainy day when you need it most–you won’t be sorry. Thanks, Mom!
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 chicken breasts (with bone and skin)
- 1 cup yellow onion, finely diced
- 1 cup celery, finely diced
- 1 lb carrots, diagonally sliced
- 3 heads of broccoli, cut into bite-sized pieces
- 1 lb yukon gold potatoes
- 3. cups spinach
- 4 tbs oregano
- 2 bay leaves
- Salt and pepper to taste
- Finely chop onion, garlic, and celery in a large pot. Sautee in olive oil and dry herbs until translucent, about 3-4 minutes.
- Add chicken, potato, carrots, celery, and 5 cups of water. Once it hits a boiling point, turn down to a low simmer for 40 minutes.
- Add broccoli and spinach. Let simmer for 20 more minutes. Remove chicken and shred it, removing skin and bone. Add chicken back to the pot and cook until the potatoes are cooked through.