Super Soup! Hearty Garlic and Herb Chicken Soup
  • 3 boneless skinless chicken thighs
  • 2 32oz cartons of organic chicken broth
  • ½ cup olive oil (1/4 for chicken, ¼ for broth)
  • 2 sprigs of rosemary (equal to 1½ tbl dried)
  • 1 large sprig of Thyme (equal to 1½ tbl dried)
  • 1 sprig (5-6 leaves) sage or (1 tbl ground sage)
  • 1 full sprig of marjoram or oregano (1 tbl ground)
  • 1 tbsp ground garlic
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 medium onion
  • 1 bulb of fresh garlic
  • 4 stalks of celery
  • 2 large peeled carrots
  • ½ bag of organic fusili noodles
  1. In a medium baking pan, drizzle olive oil and line bottom of pan with half of the recommended amounts of herbs (rosemary, thyme, marjoram/oregano, sage.
  2. Place opened chicken thighs atop the herbs, drizzle more olive oil, then season with1 tsp sea salt, black pepper ½ ground garlic. Bake for 1 hour at 350F
  3. While chicken is baking, start broth: In a large soup pot, pour both cartons of chicken broth, then add skin plus one layer of onion to the liquid. Break and peel cloves of fresh garlic, split in half, and add to the liquid (and/or use remaining ½ tbsp of ground garlic).
  4. Break off leaves of fresh herbs and add to broth, or add remainder of the ground herbs at this time along with remaining 1 tsp sea salt, and ½ tsp black pepper and ¼ cup Olive Oil.
  5. Cover and simmer on low.
  6. Boil Fusilli according to package directions, drain, and set aside.
  7. Chop celery and carrots, set aside.
  8. When chicken is done, chop, and set aside.
  9. Strain out large chunks out of broth into a large serving bowl, then add celery, carrots and chicken.
  10. Let stand for 10 minutes before serving.
Recipe by Inner Child Fun at