The recipe we are sharing with you today is one that goes back many, many years in my family. This soup is an altered version of the classic chicken soup that my great great grandmother made. When she made this soup she, of course, didn’t use Trader Joe’s chicken broth, but she used a whole chicken and water to make her own stock. The recipe presented to you today was created by my Grandy Kyp. Using the Trader Joe’s broth really just takes some of the time and prep work out of making this soup. All the ingredients are still the same, and the taste is fantastic!
I grew up making this soup with my grandmother, as it is a recipe passed down through our family. The smell of this soup brings back memories of cooking with my Grandy when I was a little girl. She always made this for me when I was sick; ‘Jewish Penicillin’ is our nickname for it. It is always the cure that I need when I am not feeling my best. Comfort food at its best, and perfect for the fall weather that is upon us.
- 5 boneless skinless chicken breasts
- 3 containers of Trader Joe’s Free Range Chicken Broth
- 1 large onion
- 2 cups chopped celery (the stocks that are darker green in color have more flavor)
- 1 cup baby carrots
- garlic powder
- dill weed
- Rinse chicken breast and place in a large soup pot.
- Chop whole onion into bite size pieces and place into soup pot.
- Pour in chicken broth and season with garlic powder, pepper, and dill weed.
- Turn burner onto medium and bring soup to a boil.
- Reduce heat to simmer, cover and cook for 30 minutes.
- After 30 minutes add in celery and baby carrots and cook for another 45 minutes to an hour.
This soup is delicious and very easy to make. If you do not have access to a Trader Joe’s, just make sure your chicken stock does not have added sugars. “Imagine” is another great brand of chicken broth to use, the ingredients are very similar to the Trader Joe’s brand. Imagine is found at most organic grocery stores and local grocery stores (for our friends in PA, Giant Eagle carries Imagine brand broth).
Bill and I will be posting another recipe for this soup, using the original recipe for the stock and adding in grain free Matzo Balls. We wanted to first post the simple version of this soup. We know that making your own chicken soup from scratch can seem like a long process, but this soup is too easy not to make. It is perfect on a chilly day, when you aren’t feeling your best, or just when you want some healthy comfort food. Give this recipe a try, you wont be disappointed.
it's going to be a wet and chilly day here. This should be great for dinner! Thanks for the inspiration!
This looks so good. It's getting cooler here in the Dirty Jersey and this will be perfect for tonight. I love Pacific Naturals veggie broth – it's nothing but filtered water and spices – and when you boil your chicken in it, it tastes just like chicken broth. Thanks for all your awesome recipes!
I love when you make this soup! I'm finally going to make my own!!
3 containers of Broth. How much does this measure out to?
Hey guys, thanks for the nice comments! K.Rob – each container is a quart (32 oz), so 3 quarts total. The great thing about this soup is that you can make as little or as much as you want. You can add more broth & chicken to last a few days, or less for one or two meals.
If you have leftover broth, you can freeze it to make soup again later on. If you have leftover chicken (cooked in the broth), you can use it to make a killer chicken salad (we have a recipe for it from July 2010).
We are both eating this again, today, as Hayley doesn't feel too well. We're looking forward to a few days of leftovers as the first signs of cold weather are arriving here in Pittsburgh.
Hayley & Bill
Did you ever post the recipe for matzo balls? It's about that time of year… 🙂
do you put the chicken breasts in whole or cut them up first?
We put the chicken in whole. It will fall apart once it is cooked. You can also use a whole chicken (cut up).