I’ve been making chicken soup a lot lately. Most recently because both B and I welcomed 2013 with colds and celebrated the new year on the couch with a bx of tissues in tow. So naturally chicken soup was a favorable dinner choice this week.
I never really thought about making chicken soup before until I had dinner at a friend’s house and he made us some chicken soup, and I realized how simple it is to make such a comforting, warm meal. Aside from its simplicity, its also quick to make, healthy, and easy to change up depending on what you have on hand. If you want to make it a really fast dinner, buy an already-cooked rotisserie chicken and use that for chicken instead of having to pre-cook it.
I’ve never actually measured out these ingredients. Just throw in however much of whatever you want. 🙂 But to give some reason to it, here’s a basic recipe to follow
- 2 tsp Olive Oil
- 1 C Celery, sliced
- 2 Cloves Garlic, minced
- 1 C Carrots, sliced into coins
- 6-8 C Chicken Broth (more or less depending how much you want to make)
- 1-2 C Cooked Chicken, pulled apart into bite-size pieces
- 1 C Corn (frozen works fine)
- Salt and Pepper to taste
- 3-4 Green Onions cut into 1/2″-1″ pieces
Optional things I’ve added that’s also good
- 1 C Peas
- 1/2 of a Jalapeno Pepper
- 1/4 C Chopped Cilantro (added at the end)
In a dutch oven or large pot, saute the Olive Oil, Celery and Garlic for 2-3 minutes, add Carrots and Broth. Let the vegetables simmer for a bit. (5-6 minutes)
Add the Chicken, Corn and Salt and Pepper and cook until everything is heated through and vegetables are tender. Drop in the Green Onions close to the end of the simmering. Add Cilantro (optional). Serve with warm bread and, if you’re at our house, plenty of tissues!