Chicken Soup
I think I may be starting a new life as a soup girl.
Here’s a recipe for my chicken soup, but know that you can add ANY vegetables to this. Measurements are guesses. Just add what looks good. You can’t mess this up.
Ingredients:
• 2–3 bell peppers, chopped
• 1 onion, chopped
• 2–3 carrots, chopped
• 2 tbsp oil
• 3–4 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp Italian seasoning
• Salt and pepper, to taste
• red pepper flakes (optional, for heat)
• 2 chicken breasts
• 6–8 cups chicken stock
• 2 cups broccoli florets
• 2 cups cauliflower florets
Instructions:
1. Prepare Vegetables:
Chop bell peppers, onions, carrots, and any other hard vegetables (like potatoes) you’d like to include.
2. Sauté Hard Vegetables:
Heat the oil in a large pot over medium heat. Add the hard vegetables and sauté for 5–7 minutes, stirring occasionally.
3. Season the Vegetables:
Add the minced garlic, ginger, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir and cook for 1–2 minutes until fragrant.
4. Add Chicken and Stock:
Place the chicken breasts in the pot, then pour in enough chicken stock to cover the ingredients. Bring to a simmer and cook for 25 minutes.
5. Shred the Chicken:
Once the chicken is fully cooked, remove it from the pot and shred it. Return the shredded chicken to the pot.
6. Add Soft Vegetables:
Stir in the broccoli and cauliflower florets. Simmer for an additional 10 minutes, or until the soft vegetables are tender.
7. Serve and Enjoy:
Ladle the soup into bowls and enjoy your hearty chicken and vegetable soup!
