Cook, uncovered, until they’re just al dente—check the package for timing, but keep in mind they’ll continue to soften a bit once the chicken goes back in. Bring to a boil, then cover and reduce the heat to low. Use a wooden spoon to scrape up any browned bits from the bottom (that’s where all the flavor is!). Begin by seasoning the chicken with salt and pepper. Serve the soup with some saltine crackers, a slice of artisan bread, or buttermilk biscuits for a satisfying meal.
They are easy to shred, too, which is why I also use them to make our favorite shredded chicken. Find the full recipe with measurements below. The full list of ingredients and directions can be found in the recipe below. To serve, divide the soup among bowls and top with chopped parsley and more black pepper.
The county covers a total area of 1,806 square miles, south of the Seattle Metropolitan Area. Tacoma, the county seat, is the third largest in the state. The second most populous county in the state of Washington, behind King County.
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