Chicken Soup that's Good for the Soul

This gluten free, dairy free chicken soup recipe is a great add to your soup season (er, I mean fall) soup line up.

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Chicken Soup

Ingredients:

• 4 table spoons of olive oil

• roasted chicken bones

• 1 pound of chicken meat from the roasted chicken

• 2 stalks of celery

• 4 large carrots

• 4 cloves of garlic

• 1 onion

• 500 ml of vegetable broth

• 2 cups of water

• 3-4 teaspoons of dried thyme

• 3-4 teaspoons of dried oregano

• 3-4 teaspoons of dried rosemary

• 2 bay leaves

• 1 teaspoon of salt

• 1 teaspoon of pepper

Directions:

This recipe is great if you had chicken for dinner the night before. You can use the carcass of the chicken and left over meat for the soup.

Chop the onion and garlic cloves into fine pieces. Place onion and garlic into a large pot with 2 tablespoons of oil and cook on medium for 2 mins or until translucent. Stir mixture often. Chop the celery and carrots and add to the pot. Cook 5 mins until tender. Add water, broth and spices to the pot and let cook another 5 minutes. Add chicken carcass to the pot. Bring pot to a boil and reduce heat. Allow to cook for another 2-3 hours.

Cut chicken left overs into small pieces and remove any skin. Add chicken to the pot. Let pot simmer for 1 more hour. Stir well throughout cooking. Remove from heat and allow soup to cool down. Once cool, serve.

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What are your favourite fall time soup recipes? Share in the comments below.