Tomato Parsley Chicken Soup

Mains

Jul 28

There’s nothing like a fresh soup. I wish I could say I had the patience to make those stews that cook for 12 hours and melt in your mouth. I go for the 20-minute max recipes (who’s with me?). Here is an easy and delicious soup recipe that’s perfect for a cozy afternoon, and I promise it will still melt in your mouth!

Ingredients: 1 lb of boneless skinless chicken breast, 3 large tomatoes, tomato paste, 1 bunch of fresh curley parsley, 2-3 tbsp EVOO, 1 sweet onion, 2-3 garlic cloves, 1 16.9oz container of Kettle & fire chicken bone broth.

Directions:

Step 1. In a large pot, add 2-3 tablespoons of EVOO (enough to cover the bottom) and turn to medium/high heat. While the oil is heating up, dice the raw chicken and season to preference. I used Himalayan salt, pepper, garlic powder, cayenne pepper, paprika, dried lemon peel, and dried parsley, but feel free to get creative! Place the chicken in the oil and cook for 2-4 minutes on one side, then flip and cook for another 2-4 minutes. Remove the chicken from the pot to avoid overcooking.

Step 2: In the same pot, add the diced onion and 1-2 tbsp of bone broth. Cook for 4-5 min or until almost browned. Add the garlic and sauté until all liquid is absorbs.

Step 3: Add diced tomatoes, bone broth, chopped fresh parsley, and 3 cups of water to the pot. Add the same seasonings used for the chicken or seasonings of your choice. Cook covered for about 10-15 minutes on medium heat.

Step 4: Remove the pot from heat and transfer the soup to a blender. Blend partially for about 15-25 seconds. (It’s important to only partially blend so your soup retains some substance.) Return the soup to the pot, shred the chicken, add it to the soup, and enjoy!