A perfect recipe for a hearty chicken soup that is fast, economical and is a great soup base to freeze.
Add water, salt, chicken broth into a large stock pan, add frozen chicken portions, cook on medium-high for 10 min. till chicken is thawed and mostly cooked. Remove chicken with a slotted ladle, chop to desired bite size chunks. Return to med. Low heat. Simmer.
Chop celery, onion, carrots, add to simmering broth
smash, peel & chop garlic cloves, add to broth
add poultry spice, ground pepper
4+ frozen chicken breasts or breast parts
2 "boxes" Organic Chicken Broth 32oz ea.
3 cups water
5 "Organic" celery stalks
5 carrots or 20 mini carrots
3 clove garlic
2 tsp. poultry spice
2 tsp. salt
1 tsp ground pepper
Simmer all ingredients for 20 min.
Enjoy simple recipe
Harvest Decor Link
When I made this recipe today with Fall freshly blowing us a rainy day, I was cleaning out the vegetable drawer with dinner in mind.
You may add any veggie.
"Tips: Add hard vegetables with onion and celery to cook down, soft veggies like kales, squash add to the pot in the last 5min.
I also use this basic recipe to economize ingredients in the house. We happen to have leftover steak potatoes & taco meat. They will find the pot this evening. And the veggies I used were on their last legs before they needed to be thrown out. So my family refers to this recipe as "Refrigerator Stew" I always double the recipe for saving & freeze some for a rainy day.
Tip: remove the portion for freezing, if you plan on adding any starch items, rice, potatoes, noodles they do best to add the day of eating.
Cooking rice before adding to your soup keeps the broth clear.
Rice freezes well but gets thick.
For a "French" flair take your "Ving Ving" that's what my family calls it Hand Puree and carefully, its hot puree completely cooked soup. Voila!
Because I love Mexican food I decorate my chicken soup with crushed tortilla chips, float fresh cilantro, scoop of fresh salsa & a generous squeeze of fresh lemon or lime. comer bien!