Crispy on the outside and fluffy on the inside, these waffles are yeast-, dairy-, and egg-free and could easily be made gluten-free as well. They make a wonderful breakfast or dessert when dipped in chocolate.
This winter has been a never ending cycle of sickness in my house. As soon as I get better my husband gets sick, and as soon as he gets better I get sick, starting the cycle all over again. So, we’ve been eating a lot of chicken soup.
What I love about this soup is it’s simplicity and the fresh pop of dill. Sometimes we eat it without chicken, sometimes we eat it with pasta, sometimes we eat it fully loaded. Regardless, it always makes us feel better.
It’s also quick and easy to make so even when you’re feeling like a truck hit you and standing is a chore, you’ll be able to whip this up and be back on the couch binging on Netflix in no time.
Allergy note: If you’re allergic to yeast and mushrooms like I am, make my easy vegetable stock for this recipe. Most store-bought broths, whether it’s vegetable, chicken, or beef, contain yeast extract, “natural flavors,” which can include yeast, or mushrooms. I used to risk it with “natural flavors” and almost always ended up regretting it. Once you realize just how easy and mindless it is to make your own stock you’ll never buy pre-made broth again. I like to make a big batch then store it in the freezer to use in soups and other recipes.
Without further ado, Chicken Soup!
Chicken soup wouldn’t be chicken soup without carrots, celery and onion. I also like to add in parsnip for it’s rich flavor and health benefits – it’s high in dietary fiber and antioxidants. I finish each bowl with a healthy helping of fresh dill to brighten it up but mostly because I LOVE dill (must be the Eastern European in me).
I prefer to keep my veggies on the larger side. They hold up better while cooking and reheating – I hate mushy vegetables – and they look pretty. It also means less chopping and more time for Netflix so……..
Sweating the vegetables in a little olive oil helps the flavors start to mingle. I never have the patience to fully sweat them out but a little is better than nothing, right?
Since I use my own broth, I use only broth in the soup. If you’re using store-bought broth, use half broth, half water, adjusting it based on your flavor preference. Even though my broth is vegetable based, by cooking the chicken breasts in the soup you still get some chicken flavor in the broth. You can also skip this step and add shredded rotisserie chicken, making sure to cook the vegetables before you add in the chicken.
Warning: chicken will be HOT! I hate shredding chicken with two forks so I use my hands. If you’re like me, turn the soup to a simmer and wait a few minutes to shred the chicken. Seems obvious, but when you’re sick your brain just doesn’t function correctly. Right? Anyway, shred it up, add it back in, stir and serve with dill.
I hope you enjoy this soup! If you try it, tag me on instagram (@kannmarks) so I can see!
- 1 Tbsp olive oil
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 2 medium parsnips, chopped
- 1 medium onion, chopped
- salt and pepper
- 6 cups homemade vegetable stock
- 1 pound chicken breast
- fresh dill
- (optional) pasta of your choice
- In a large pot, heat olive oil over medium heat. Add carrots, celery, parsnip and onion, stirring frequently for about 5 minutes. Season with salt and pepper. Pour in vegetable broth and bring to a boil. Add chicken, reduce to a simmer and cook for 10 minutes or until chicken is cooked through. Carefully remove the chicken from the pot and let sit on a heat-safe cutting board until cooled. Using your hands or two forks, shred the chicken into bite size pieces. Add chicken back into soup and reheat for a few minutes.
- If adding pasta, cook pasta separately according to the package.
- To serve, add pasta to a bowl, top with soup and garnish with fresh dill to taste.