Sunday night dinner calls for a homemade chicken soup. So comforting, great for the whole fam, and super easy post-weekend. Serves 6 as a side soup. 

INGREDIENTS:

4 chicken thighs  
4 skinless, boneless chicken breasts
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
3 Tbsp olive oil
1 small white onion, diced
1 large carrot, diced
1½ celery stalks, diced
4 garlic cloves, minced
4 cups low sodium chicken stock (I like Kettle & Fire or Imagine; sub water)
4 cups water 
Rice (sub grain-free noodles)

TOPPINGS:

Parsley, chiffonade
JF Spicy Salt, to taste

PROCESS:

Season your chicken with JF Spicy Salt and black pepper. Warm the olive oil in a large soup pot and face the chicken skin-side down to brown. Continue to season as you see fit. When you’re satisfied with the color on your poultry, work in the mirepoix and minced garlic. Allow the veg to soften slightly as it cooks, then add your liquids. Cover and simmer for 40 minutes. 

Once time has elapsed, pull out your chicken, allow it to cool, then shred each piece. Adjust seasoning to taste and stir your rice into the stock. Bring it to a boil, then reduce the heat, and work your shredded chicken back in.