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Dr. Brett Ferdinand’s Easy-to-Make Chicken Soup Recipe

Chicken Soup Recipe


1 1/2 lbs chopped boneless skinless chicken breasts
4 cups water
1/2 cup diced onion
1/2 cup diced celery (optional)
2 c sliced carrots
1 T salt (if you need less salt in your diet, decrease)
1/2 t pepper
1/4 t thyme
1/4 t sage
1/3 cup parsley (flakes or real)


  • Cook chicken in enough water to cover, on the stove or in the microwave.
  • Drain chicken and place in water and bring to a boil. When you reach boiling point, turn the stove down to simmer for 10 minutes.
  • While you wait for the water to boil, sauté the vegetables. Carefully- stir them often so they don’t overcook.
  • Bring your chicken soup recipe to life with vegetables and herbs, adding them to the simmering water. Simmer for 20 additional minutes.
  • This chicken soup recipe serves 6 people.
  • Make this recipe ahead of time, it improves overnight and heats up quickly.
  • Dress up your soup recipe by adding a 12 ounce of tortellini for the last 10-12 minutes of cooking time (or add to a reheat after storing overnight).
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