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Shut Up And Cook: Soup Kitchen Chicken Soup

chicken soup in a white bowl

Here’s a soup beloved by all age groups, especially on a brisk day when people want to feel warm and cozy. Of course, many of us grew up believing that chicken soup had healing powers when we were ill-and I believe if you make it right, it does.

Serves 6


  • 2 quarts cool water
  • 3 stalks celery, sliced
  • 2 medium carrots, diced
  • 1 small yellow onion, finely minced
  • 1 garlic clove, minced
  • 1 strip kombu
  • 1/4 cup roughly chopped flat-leaf Italian parsley, plus more for garnish
  • 1 skinless and boneless chicken breast
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon umeboshi vinegar
  • 1/2 teaspoon sea salt or Sea Veg
  • Cilantro, for garnish

Method Of Preparation:

  1. In a large pot set over medium-high heat, add the cool water, celery, carrots, onion, garlic, kombu, parsley, chicken, and apple cider vinegar. Bring the mixture to a simmer and then immediately reduce the heat to medium-low. Cook the soup for 45 minutes, until chicken is thoroughly cooked.
  2. Remove the chicken and cool until you’re able to handle it with your bare hands. Using your hands, shred the chicken by pulling it into thin shreds and then return it to the pot, adding the umeboshi vinegar and sea salt or Sea Veg. Give the soup a taste and adjust the salt or umeboshi vinegar to your liking. Divide among bowls and serve. Garnish with a few flat-leaf Italian parsley and cilantro leaves.
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