Amy Kushnir of My Texas Today prepared Get Well Chicken Soup on News 8 Daybreak Saturday, January 5.


  • 3 chicken breasts, on the bone
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 leeks, sliced (whites only)
  • 6 cloves garlic, crushed
  • 3 Bay leaves
  • 3 cups chicken broth (any brand)
  • 1 - 2 Tbs. fresh dill, chopped
  • 1/3 cup fresh parsley, chopped
  • sea salt (to taste)
  • fresh ground pepper (to taste)


  1. Wash chicken and remove skin.
  2. Chop all vegetables and herbs.
  3. Place chicken and veggies in a deep pot with bay leaves and garlic.
  4. Fill with water enough to cover chicken and veggies (some veggies my float to top).
  5. Bring to a boil then lower heat and partially cover with lid.
  6. Let simmer on medium-low heat for 1 hour and 15 minutes.
  7. Remove all frothy foam from top of water with a spoon.
  8. Lift chicken breast from the soup and place on a cutting board.
  9. Shred chicken off the bone and return (meat only) back to the pot.
  10. Add 3 cups of broth, dill, parsley, salt and pepper to taste.
  11. Stir well and let simmer for 10 more minutes.
  12. Remove bay leaves, then serve hot.
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