Tuesday, December 13, 2016

"Base-ic" Chicken Soup

It's that time of year full of happiness, cheer, sniffles and snuffles...or in our case, the plague. I pray you and your family do not get the stomach bug going around. Not going to lie, I cried myself to sleep wishing my mommy would come take care of us, only to wake to the horrible realization: I am the mommy! So like any good mom, as soon as I could stand, I made a comforting pot of chicken soup. I felt very much like supermom, complete with a secret weapon: my mommy on speed dial.

3 lbs skinless and boneless chicken breast
1 Tbsp coconut oil
1 medium onion chopped
2 large garlic cloves minced
1 cup carrots chopped
1 cup celery chopped
2 cups frozen peas and/or mixed veggies
4 cups low sodium chicken broth
1 tsp Italian seasoning
Pepper to taste

In a large pot or Dutch oven brown the onions and garlic in coconut oil. 

Add vegetables, seasonings, broth, and chicken. Bring to a boil. 

Turn down to low and simmer covered for 30-40 minutes.

At this point the chicken should be cooked through and you have the choice to cut it into chunks or shred it. If my chicken isn't quite done I will cut it into chunks and cook it until it is cooked all the way through.

This soup is a great base. You can add noodles, rice, quinoa, etc. in a pinch. I like to serve it with biscuits and then combine the leftovers with another grain for another day. Leftover ravioli was last week's addition. Yum!

Waltzing In Beauty

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1 comment:

  1. I have never thought about putting ravioli into a soup. Is it hard to eat them with a spoon?


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