Lar's Homemade Chicken Soup
A must make Fall family favorite!



 Lets Start this Holiday Series out with a great recipe that is a staple in our house when the cool weather sets in.  Also,when my family has a cold or is just feeling run down I like to whip up a batch of my chicken soup. This recipe always hits the spot and I swear it really does make you feel better.

Smokin Hot Hubby had surgery a few years back and I made him a batch. He healed better and quicker than the doctor said he would. I believe all the nutrients and vitamins in the soup had a helping hand in making that happen.  

The recipe is very versatile. You can mix and match the veggies you put in, for example, kale instead of spinach. I add TONS of celery because, according to Smokin, there is never enough celery! My daughter adds more carrots when she cooks this soup. So play around with the veggies. Cooking is a lot about finding what works for you in a recipe and tweaking it to make it your own.

To make the Chicken Soup you will need…

2-3 large Bone-in Chicken Breasts
4 stalks of celery
1 bag Carrot Chips or dice up 3 large carrots
1 large yellow onion diced
3 cloves Garlic, minced
2 T olive oil
4 T Butter
1/3 c White Wine
2 T of Better than Bouillon 
1 T fresh Thyme (dry will work if you don't have fresh)
1 Bay Leaf
Salt and Pepper to taste
I bag of baby spinach (roughly chopped)
3/4 c grated Parmesan


  • In a large pot place the olive oil and 2 T butter (over med/high heat)
  • Season the chicken breasts with salt and pepper. 
  • Put the chicken in pot breast meat/skin side down


  • After the meat starts to brown up (about 3-4 minutes) flip over for another 3-4 minutes
  • Remove chicken 

  • Add 2 T butter to the pot

  • To the pot add celery, carrot and onion.
  • Cook till softened, about 5 minutes
  • Add garlic, cook for another 1-2 mins
  • Mix in the White wine (use water if not using the wine) to deglaze the pan
  • Add the Better than Bouillon, Thyme,and mix well
  • Place chicken back in pot(nestling it in the veggie mix
  • Add enough water to cover Chicken
  • Add Bay Leaf
  • Bring to a boil then reduce to simmer
  • Simmer around 90 mins
  • Add more water if needed (make sure chicken is always covered)
  • Remove Chicken and let cool

  • In the meantime add the Spinach
  • cook till wilted about 4-5 mins
  • Shred the chicken, removing all skin and bones
  • place back in the soup 
  • mix in Parmesan 1/2 c (reserve the rest for garnish)
Serve this with yeast rolls (as pictured above) or any kind of bread you like. It's such an easy recipe so please don't let the many steps fool you. Take it one step at a time and you will be so pleased with the results.

Send me a message or a picture when you make it and tell me how you tweaked it to make it your own or if you followed it as posted. I love hearing from you. 

I'm also on... 
Twitter:        @reallifewithlar
Instagram:   reallifewithlar
Snapchat:    reallifewithlar
FaceBook:    Real life, Rants, & Recipes with Lar

Until next time,

Lar




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