Food: Healthy Chicken Soup

Chicken Soup on The Sent

My five year old rarely makes food requests other than grilled cheese, so when she asked for chicken soup I nearly ran out the door to buy the ingredients. This recipe is very healthy and relatively easy. The best part is that you can really throw in any leftover pasta and a whole variety of veggies too! It’s officially fall. Soup’s on!


  1. Two Chicken Breasts (on the bone)
  2. 6 Small Stalks of Celery
  3. 4 Large Carrots
  4. 1 Small Onion
  5. 1 32-Ounce Container of Chicken Stock
  6. 3 CupsĀ of Water
  7. 1 Teaspoon Ground Herb de Provence
  8. Salt and Pepper to Taste
  9. 2 Cups Leftover Cooked Pasta

How to:

  1. In advance dice carrots, celery, and onion.
  2. Pour the container of chicken stock and 3 cups of water into a large pot.
  3. Remove skin from the chicken breasts and add to pot.
  4. Cook contents on medium heat for roughly 20 minutes. (Do not cook on high because if the broth is briskly boiling the chicken will be tough.)
  5. Remove breasts from broth and set aside on a cutting board.
  6. Add vegetables to broth and continue to cook on medium heat.
  7. While broth softens vegetables use two forks to scrape the chicken off the bones. Shred meat until it is in bite size pieces.
  8. Put the chicken back into the broth and add Herb de Provence and salt and pepper to taste.
  9. Add cooked pasta and leave soup over heatĀ until warmed through.
  10. Serve hot with crusty bread or crackers!

*Pasta can be skipped for a lower calorie soup.

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  1. Can’t wait to make a pot of soup this weekend. Yum!

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