Recipe: Chive Chicken Soup

If chicken soup is reputed to be good for the soul, this soup will be even better. The chives in this recipe are added late in the process to maintain their crunchiness.


1 lb chicken breast
2 tablespoons olive oil
1 cup chopped chives
1 cup chopped celery
1 cup chopped carrots
1 cup chopped potatoes
1 can chicken broth
6 cups water
5 cloves garlic
1/2 teaspoon black pepper
1/2 tablespoon parsley
1/4 teaspoon ground thyme
1/4 teaspoon ground sage
salt to taste


In a cast iron skillet on medium heat pour olive oil. Chunk chicken breast into small pieces (1/2-inch cubes), and toss into frying pan (without splattering the hot oil, of course). Sprinkle with garlic, pepper and parsley. Fry until done and chicken is lightly browned. In crock pot, add all ingredients except chives. Turn on high for one hour and then set down to low. Cook for about 4 more hours (or longer - it won't hurt to cook this for a very long time) until potatoes are tender.

Add chives about 1 hour before serving time. If you would rather not have the chives quite so crunchy they can be added at the beginning. You can also use dried chives if you have put some away. 1/4 cup should easily be sufficient. Serve in big bowls. This goes very well with acorn squash corn muffins.

Next Page: Chive Dolmades


Visit to find out about making bread!

LinkToThisPage Button

In-Depth Information

Valid XHTML 1.0 Transitional

Contact Us | Privacy Statement