Two Healthy Kitchens
So hearty and comforting – just what we all need on a cold day … or when the sniffles unexpectedly strike!
In a large soup pot, heat oil briefly over medium heat. Add celery, onion, and carrots. Cook for 5 minutes, stirring occasionally to prevent browning.
Add broth, chicken, and dried parsley. Cover and bring soup to a simmer. Simmer for 5 minutes, and then increase heat to bring soup to a boil.
Taste and season with salt, as needed, so the flavors pop. (This can vary a bit depending on your brand of chicken broth, but we find approximately 3/4 teaspoon typically works well.)
You can chop the vegetables and chicken earlier in the day or the day before, covering and refrigerating vegetables and chicken separately until you're ready to make this soup.