Right now, this homemade chicken soup is looking pretty good. I really wish I had some on hand, especially because it’s such a rainy, yucky day outside – perfect weather for this soup! I don’t have any right now because I made this a few weeks back and kind of forgot about it, but I can’t wait to give you guys the recipe. You’ll be mad that I held out on you for so long!
When I was kid, I was obsessed with Campbell’s Chicken & Stars soup – I really didn’t like any other kind. Recently, I tried it as an adult and it was pretty disgusting. It’s hard to even imagine that, back in the day, it was one of my favorite things to eat.
I love that I was able to take the sodium-filled condensed crap that is Campbell’s soup and transform it into this delicious homemade version that’s healthy and has all of the awesome nutrients you’d miss out on if you were eating the canned kind.
One of my favorite things to do on this blog is to take traditional recipes and turn them around into something way better for you (and maybe even tastier!). Here are some recipes for you to try:
Homemade Chicken Soup (original)
- 2 tbsp canola oil
- 4 cloves garlic, minced
- 1 large onion, finely diced
- 3 large celery stalks, finely diced
- 10 baby carrots, finely diced
- Salt and pepper
- 1 tbsp parsley flakes
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1/4 cup whole wheat flour
- 72.5 oz fat-free, low-sodium chicken broth (I used 5 cans of College Inn)
- 1.5lbs chicken thighs
- 1lb chicken breast tenderloins
- 12 oz. uncooked pastina pasta (shaped like stars)
- Heat oil in a large soup pot over medium-high heat. Add garlic and onions; cook until soft, stirring occasionally (about 5 minutes).
- Meanwhile, boil chicken in water over medium heat for 10 minutes. Drain chicken and reserve the water. Set chicken aside to cool. Cook pasta according to package directions in the chicken water. Once chicken is cool, shred into bite-size pieces with your fingers.
- Add celery and baby carrots to the soup pot and cook until tender (about 10 minutes). Turn the heat down to low. Stir in salt (I used about a tbsp of kosher salt), pepper, parsley flakes, cayenne pepper, cumin, and garlic powder (adjust measurements to your personal tastes). Add whole wheat flour, and stir until vegetables are finely coated. Pour in chicken broth and bring soup to a boil.
- Add chicken to the soup. Let he soup boil for 5 minutes, then simmer for 10 more minutes. Adjust spices as necessary… Enjoy!
Hint: Keep pasta separate until you are ready to eat. If you let it sit in the soup, it will soak up all the broth!