01.28.10
Chicken Soup: Not fit for Company
This is a nice simple Chicken Soup recipe. I probably wouldn’t serve to guests. It’s something I make when I’m tired and not feeling well or just need to detox from eating too much rich restaurant food.
2 cans of chicken broth (I use Swanson low sodium)
1 Chicken Breasts (the store I’ve been shopping from has HUGE Chicken Breasts so if yours are small perhaps use 2)
1 Onion (slice)
3-4 Carrots (peel and chop)
1/2 cup of frozen corn
1/2 cup of frozen peas
1 cup of frozen green beans
1 bay leaf
Oregano
Garlic Powder
Onion Powder
Trim chicken of fat.
Cook whole chicken breasts in broth. Add the bay leaf and garlic, onion powder and oregano. I tend to just sprinkle these in. My guess is that if you wanted to measure you’d probably want a teaspoon of each. I tend to like more garlic than the other two spices. Also, add sliced onions at this point. The broth should lightly be lightly boiling most of the time.
Let the chicken cook for about 10 minutes.
Then turn the chicken over. Add carrots.
When chicken is cooked, about 10 minutes longer. Take two forks and pull the chicken apart. Add in the frozen veggies. Cook until the frozen veggies are brightly colored. Probably 3-5 minutes.
Add salt to taste. If it’s too bland you may want to add more salt.
A few notes. The reason I choose Swanson is that it has a natural glutamate in it. This adds savory flavor. If you have broth without this you may want to add a little soy sauce to the broth.