Kristen’s Cure All Chicken Soup

Course Entree

Keyword chicken soup

2 Tbsp. Olive oil
1 Tbsp. Kosher salt
Fresh ground pepper
Parmesan rind - I save the rinds from my parmesan cheese to add complexity to my soup
8 cups chicken stock
2 bay leaves
2 medium onions peeled and diced
2 leeks cleaned and sliced
4 carrots peeled and sliced into rounds
4 celery stalks washed and sliced into 1/2”pieces
2 boneless chicken breasts or left over meat from a roast chicken
1 cup chopped parsley
3/4 cup instant farrow rinsed

Heat 2 tablespoons oil in bottom of heavy stock pot.
Add onions, leeks, carrots and celery to pot and sprinkle with salt and a few cracks of fresh pepper. Cook gently for 10 minutes.
Add stock to vegetables and bring to a simmer.
When simmering add chicken breasts and cook for 15 more minutes until chicken is cooked through.
Remove chicken and add farrow to stock, continuing to simmer.
Shred chicken and add back into pot.
Continue to simmer until farrow is cooked.
Adjust seasonings.