Easy Chicken Soup
Serves 8
Ingredients:
4 boneless, skinless chicken breasts (fresh or thawed completely if using frozen)
128 oz Chicken broth (look for low sodium)
1 T of olive oil
1 lb (or bag) of carrots (chopped into coins)
1 bag of celery (chopped)
1 small onion (minced)
2 cloves of garlic (minced)
salt & pepper to taste
Directions:
In a large pot (I use my large dutch oven pot), add chicken breasts, broth, and salt and pepper to taste.
Bring to a boil and let cook for approximately 20 min or until internal temperature registers 165 degrees.
Remove the chicken from the pan and let cool. Pick or cut into bite sized pieces.
In a small sauce pan, sweat the garlic, onion, celery, and olive oil on low heat. This helps to tenderize it and release the flavor.
Add the chicken and vegetables (including the carrots) back into the broth.
Simmer for 45 min to an hour until vegetables are tender.
Serve immediately.
Recipe Thoughts
Some of you know that I'm married to a pretty awesome guy named Steve. He never gets sick, but when he does I do my best to take care of him. This soup was made due a particularly bad cold we both had and chicken soup sounded like the answer. I'm not a huge fan of noodles and wanted this to be super easy. This soup hit the spot and is now our go-to whenever one of us is feeling sick. Also, the pot I used is the one in the link (no I did not pay $100 for it; I had a pretty awesome coupon!!). Just make sure your pot is big, that's all that matters.
Enjoy!
Ingredients:
4 boneless, skinless chicken breasts (fresh or thawed completely if using frozen)
128 oz Chicken broth (look for low sodium)
1 T of olive oil
1 lb (or bag) of carrots (chopped into coins)
1 bag of celery (chopped)
1 small onion (minced)
2 cloves of garlic (minced)
salt & pepper to taste
Directions:
In a large pot (I use my large dutch oven pot), add chicken breasts, broth, and salt and pepper to taste.
Bring to a boil and let cook for approximately 20 min or until internal temperature registers 165 degrees.
Remove the chicken from the pan and let cool. Pick or cut into bite sized pieces.
In a small sauce pan, sweat the garlic, onion, celery, and olive oil on low heat. This helps to tenderize it and release the flavor.
Add the chicken and vegetables (including the carrots) back into the broth.
Simmer for 45 min to an hour until vegetables are tender.
Serve immediately.
Recipe Thoughts
Some of you know that I'm married to a pretty awesome guy named Steve. He never gets sick, but when he does I do my best to take care of him. This soup was made due a particularly bad cold we both had and chicken soup sounded like the answer. I'm not a huge fan of noodles and wanted this to be super easy. This soup hit the spot and is now our go-to whenever one of us is feeling sick. Also, the pot I used is the one in the link (no I did not pay $100 for it; I had a pretty awesome coupon!!). Just make sure your pot is big, that's all that matters.
Enjoy!