There is nothing better than chicken soup to make your body and soul go “AHHHH!” and that’s a great way to start the week.
Chicken Soup for the Soul
2 carrots, peeled and diced medium
4 celery ribs, diced medium
1 large onion, diced
3 cloves garlic, minced
2 chicken breasts with bones and skin
10 brussel sprouts, chopped
1 cup quinoa pasta (I used spaghetti and just chopped it into spoon sized pieces. Kids are GREAT for this!)
2 organic chicken bullion cubes
12 cups water
3 bay leaves
1/4 cup dried parsley
sea salt and pepper to taste
1 tablespoon olive oil
In a large soup pot, heat olive oil.
Add chopped carrots, celery, onion and garlic. Saute till onion is translucent, approx. 5 minutes.
Add chicken breasts skin side down. Sear 2 min each side. Add water and bay leaves. Simmer for 1 hour with cover on on a medium/low heat.
Take out chicken and shred. Add brussel sprouts, parsley, bullion cubes and pasta. Add chicken back to soup. Simmer till pasta is done about 10 minutes.
Season with sea salt and pepper to taste.