Cooking with Oils- Chicken Soup

My favorite comfort food is chicken soup. I do not consider myself to be a good cook BUT I love making chicken soup from scratch and it is super delicious.

I think it’s easy, especially because I don’t need to measure most of the ingredients. I add based on feel.

How many carrots do I feel like adding today?

My no measure chicken soup

I N G R E D I E N T S
Olive oil
2-4 Carrots, thick cut
1-3 Celery, thick cut
1 Onion, sliced
5 cloves Garlic, peeled & roughly chopped
1/2 inch piece Ginger, grated
1 Chicken breast
Chicken broth (prefer low sodium)
Water (enough to cover everything)
Salt
Pepper
Bay leaf
Essential oils Rosemary, Thyme, Lemon

Heat olive oil in pot and Sauté Carrots, celery, onion, and garlic until onions are translucent.
Add in the ginger and sauté for about 30 more seconds.


Add chicken, chicken broth, bay leaf, and water. You can also add a little bit of salt and pepper.


Bring to a boil. Then cover and reduce to simmer for about 25-30 minutes.
In a spoon, put a little bit of salt and one drop of rosemary, thyme, and lemon. Stir into soup.


Simmer about 5 more minutes. Taste and adjust seasonings as desired.
Serve on it’s own or with rice or noodles.

Bon appétit! 

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