There is truly nothing better than chicken soup made fully from scratch on a cold, rainy day

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This recipe is so simple, it just takes some time and patience, but it’s the perfect way to get cozy and treat yourself - and making your own broth is so much bette than store bought because it’s full of collagen

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You can add whatever veggies you want, just add them in stages of cook time, so carrots and celery go first while zucchini goes last

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Ingredients

1 whole chicken (3-4lbs)

About 12 cups water

2 bay leaves

Salt

2 large carrots, chopped

3 celery ribs, chopped

5 Yukon gold potatoes, peeled & chopped

1 zucchini, sliced

Optional: splash of heavy cream

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Directions

Add the chicken, bay leaves and some salt to a large pot and fully cover with water. Bring to a boil, then let simmer with the lid on for about 2 hours until the chicken is tender.

Remove chicken from the pot and shred the meat. Add the large bones back to the pot and discard or save the rest for another soup.

Add the carrots and celery to the pot then after about 15 minutes add the potatoes then after another 15 ish minutes add the zucchini. Let simmer until everything is cooked and season with more salt. Stir the chicken back in and make sure to remove the bones! Mix in some heavy cream if you’d like

Serve topped with fresh herbs and olive oil

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