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

INGREDIENTS

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)

DIRECTIONS:

• 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).