The king of chicken soups with immense flavor, savory shredded chicken and broth soaked vegetables that will have every guest humming with satisfaction.
My boyfriend’s mom calls this “Jewish Penicillin” because it’s the go-to soup to make when you feel a sickness coming on. It’s also great on a chilly night or perfect for letting simmer throughout the day for an easy dinner.
The Best Chicken Soup You'll Ever Eat
Healthy, savory and beyond delicious chicken soup packed with shredded chicken, brussel sprouts, carrots and mushrooms.
- Whole organic chicken
- 6 cups cold water + enough to cover chicken in pott
- 2 leeks sliced
- 1 yellow onion sliced
- 3-4 garlic cloves crushed
- 3-4 carrots chopped on a bias
- 3-4 Tbsp Better Than Bouillon Chicken Base
- 1 bay leaf
- Salt and pepper to taste
- 1 package mushrooms sliced
- 1/2 Tbsp Nutmeg
- 1 Tbsp white sugar optional
- 2 Tbsp poultry seasoning
In a large pot add six cups of water to a boil, add better than bouillon chicken base. Then quarter the chicken and add to the pot, add more water to cover the chicken if necessary. Add leeks, onion, and garlic to the pot. Let boil for 35-45 minutes.
Add nutmeg, bay leaf, sugar, salt, pepper, poultry seasoning.
Use a pair of tongs to remove only chicken from pot, allow the chicken to cool before shredding. Once the chicken is shredded return it to the pot.
Add mushrooms, brussel sprouts, and carrots to the pot. Cover with a lid and let it simmer for a minimum of 2 hours. The longer you let it simmer the more delicious it becomes.
Season with salt, pepper, a dash of hot sauce to taste. Serve with noodles or white rice. Sit down and enjoy.