Paper Plate Gourmet : Chicken Soup

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You can call this everything but the kitchen sink chicken soup.  Or maybe It’s-All-Good soup!  Or Anything Goes Soup… you get the picture.

 

It is C-O-L-D and I had a hankering for some soup, but knew I had to use the veggies I had in the fridge.

 

I ended up using zucchini, onion and carrots.   And I felt very sophisticated portioning out individual servings of soup into these glass jars and freezing them.

 

Ingredients

1 or 2 Zucchini, cut into pieces

1 or 2 Carrots, cut into pieces

1 onion, cut into pieces

1 tbs of minced garlic, (to keep the vampires away)

1 teaspoon of olive oil

1 lb of chicken breast, cut into – you guessed it- pieces

1 large container of chicken broth (I used Kitchen Basics box – I think 32 ounces)

Salt ( I like Sea Salt)

Pepper

 

Directions

  1. Precut everything!  Make your life easy!
  2. Put the olive in the bottom of a large pot, and heat over medium heat
  3. Add the chicken, salt and pepper
  4. I let this cook for a good while, 10 minutes-ish, turning the chicken, so it cooked evenly.
  5. Add the garlic, carrots  and onion, let that cook up for a bit
  6. Add the zucchini, cook for another 3-4 minutes
  7. Add the chicken broth, let that puppy cook up for another 10-15 minutes
  8. Eat!

 

I have mental issues when I only eat soup for a meal, so I usually like something else on the side.  You could always add some pasta and call it a day.  As an aside – I tried adding potatoes once, they didn’t freeze well.  Blech!

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