Hearty Homemade Chicken Soup

Hearty Homemade Chicken Soup is my own recipe for delicious homemade chicken soup. It's a great dish for cold winter days.

See below for updated Instant Pot© version.

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HEARTY HOMEMADE CHICKEN SOUP

2 halves chicken breast

2 tablespoons olive oil

1 teaspoon minced garlic

8 cups water

Salt and pepper

Prepared chicken broth seasoning (or Bragg's or Maggi seasoning)

As a healthier alternative to prepared chicken broth seasoning, flavor the broth with a sprinkle of Bragg's Liquid Aminos or Maggi seasoning

1 tomato

3-4 small potatoes, red or white, unpeeled
A few stalks celery, sliced

4-5 carrots, peeled and sliced

1 onion, cut in 1-inch squares

Frozen okra (optional)

Green pepper, diced (optional)

1 grated zucchini (optional, but adds color)

1 small bay leaf, broken up
Pinch of marjoram

1/2 tsp turmeric for color (optional)

Season to taste, then stir in:

2-3 tablespoons dry tapioca

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Instructions:

Cut up chicken breasts (with bones) into about 3-4 inch pieces. Brown garlic in olive oil in a large soup kettle or dutch oven. Add chicken pieces and brown on all sides.

Add 8 (or more) cups of water. Add chicken broth flavoring, bay leaf, salt and pepper. Let boil about 30 minutes, or until chicken is beginning to be tender. Add water, if desired. Add hard vegetables first (carrots, onion, potatoes) and then let boil another 5 minutes. Add celery, diced tomato, green pepper.

At this time, take the chicken pieces out and bone them. Dice the chicken meat and set aside.

Add the marjoram and turmeric to the pan. Test to be sure there is enough flavor; if not, add a little more chicken broth (or Bragg's or Maggi) seasoning. Add frozen okra and let boil until bright green and completely thawed.

Add dry tapioca to thicken the soup and then add back the diced chicken. Let boil slowly for 5 minutes.

Very delicious over cooked rice or French bread on the side.

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New! Alternate Version for Instant Pot©

3-4 boneless chicken breast halves

2 tablespoons olive oil

1 teaspoon minced garlic or 3 large garlic cloves, peeled & minced

1 onion, cut in 1-inch squares

6 cups water or broth (chicken or vegetable)

Prepared chicken broth seasoning like Better Than Bouillon™ (or Bragg's™ or Maggi™ seasoning)

As a healthier alternative to prepared chicken broth seasoning, flavor the broth with a sprinkle of Bragg's™ Liquid Aminos or Maggi seasoning™

3-4 small potatoes, red or white, unpeeled and cut into chunks 2x2”

A few stalks celery, sliced ~2-3 inches long

4-5 carrots, peeled and sliced into large chunks ~2-inch long and about 1-inch wide

1 tomato (optional)

1 grated zucchini (optional, but adds color) ADD AT END OF COOKING!

1 small bay leaf, broken up

Pinch of marjoram

1/2 tsp turmeric OR one small turmeric root for color (optional)

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Instructions:

Use prepared boneless chicken breasts that are already split in half.

To the Instant Pot©, add 1 tbsp of the olive oil and slightly brown the garlic on the sauté/Hot setting. When garlic is fragrant (about 30 seconds), add the chopped onion and stir.

Remove garlic and onion to a separate dish, then add another 1 tbsp of olive oil, add chicken pieces and brown on all sides, still on the sauté/Hot setting. Remove the chicken and set aside. Stir in a little bit of broth to loosen any particles and to deglaze the pot.

Cancel the sauté setting on the Instant Pot©, then add back the garlic and onions, add the potatoes, carrots, celery and tomato (if used). Carefully place the chicken breasts on TOP of the vegetables (Very important step!)

Add 6 cups of water or broth. Add spices: bay leaf, marjoram, turmeric. Add chicken broth flavoring, and Bragg’s™ or Maggi™ as desired. Set the Instant Pot© to pressure cook on High for 8 minutes, and then natural release for 10 minutes.

After 10 minutes of pressure release, carefully press the steam release handle and wait until the float valve settles before opening.

Using tongs, carefully remove the chicken pieces from the pot into a separate dish and use two forks to shred the chicken meat well. Return the shredded chicken into the soup in the pot and stir gently to combine.

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Season to taste, if not flavorful enough add:

Salt or pepper

 Juice of ½ lemon, or 1-2 tsp of cider vinegar

Finally, stir together in a separate bowl:

2-3 tablespoons dry tapioca

½ cup of the broth

 Add to the soup in the pot and stir gently to mix in to add a little thickness. This step is optional if the soup is dense enough already.

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6-8 servings. Very delicious over cooked rice or French bread on the side.

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