Recipe by Michele DiCristofaro MS, RD, LDN


  • Large stock pot 
  • Knife 
  • Cutting board 
  • Large mixing spoon 
  • Large, fine-meshed sieve 


    • 2 large, bone-in chicken breasts, skin removed 
    • 2 large, peeled carrots, chopped 
    • 2 large, celery stalks, peeled 
    • 2 medium-sized tomatoes, chopped 
    • 2 small onions, chopped 
    • 12 cups water 
    • 3 Tbsp. salt, or more to taste 
    • Handful parsley with stems 


      1. Add all ingredients to pot except parsley. 
      2. Bring to a boil. 
      3. Toss in parsley and stir. 
      4. Turn heat down to medium-low, cover partially with lid, and simmer for 2 hours. 
      5. Drain soup, discard vegetables. Save chicken for another use. 
      6. Serve immediately. 


      • Add chicken, cooked vegetables, and pasta or rice for a hearty soup. 
      • Use broth as a base for soups, stews, and chilies. 
      • Sip on broth for warmth and hydration. 
      • Store in refrigerator for 2-3 days. 
      • Separate broth into individual containers and freeze for later use. Can be frozen for up to 3 months. 

      By: Michele DiCristofaro MS, RD, LDN