Chicken Soup

What an easy favorite for our family.  And, best of all, it is easy to make a huge pot so that there are plenty of leftovers.  Vary ingredients to your heart’s desire.

 Ingredients

• 1 breast of chicken per 2 people (or shredded chicken from a previously roast chicken)

• Any amount of veggies you like (I put what I usually use to feed 7 plus leftovers in parenthesis)

• Carrots (3-4)

• Celery (4-5)

• Asparagus  (10-12)

• Peppers (1-2)

• Spinach  (large handful)

• Sweet potatoes (1)

• Onion (1)

• Garlic (2-3 cloves)

• Basil (4-6 leaves or 2 teaspoons)

• Parsley (2 large sprigs or 1 teaspoon)

• Cilantro (2 large sprigs or 2 teaspoons)

• Salt and Pepper to taste

·      Vegetable or chicken stock about 2 inches over the ingredients

·      Starch: Rice, Noodles or Quinoa (optional)

 There are two choices of how to cook this depending on your timing:

1. If you have time and a crockpot, put all in ingredients other than starch, in a crockpot and cook on low all day

2. If you don’t have time for the crockpot:

§  Pan fry the chicken breast with oil salt and pepper and cut into pieces

§  Pan fry the veggies (generally I start with oil then add garlic and onion until tender and then I add the veggies from hardest texture to softest until tender)

§  Add cooked chicken and veggies to pan with oil and broth and bring to boil.  Serve with noodles or rice.

•   Serve over rice, noodles or quinoa

We often make biscuits or cornbread to have with our chicken soup!  Yum!

Use Left Overs:

Add white beans to make enough left-over soup for another meal. 

Pour leftover soup into an uncooked Pie Crust and bake for Pot Pie.