I do believe that Chicken Soup is good for the soul. Actually, according to LivingLovelier, it’s own FOOD GROUP.
Ninety percent of the time you’ll find a few quarts in my freezer. It is comfort food, medicine, a delicious snack, an elixir and coupled with some popovers and a salad, a perfect meal.
Soups On, Friends.
SPARKLE ON, Friends
Mary’s Chicken Soup
What You Will Need:
Two cups of shredded chicken breast, for the recipe, click here First up- Roasted Chicken Breasts
Two tbsp. EVOO ( Extra Virgin Olive Oil)
One tbsp. Italian Seasoning
Two stalks of celery, diced (about one cup)
Three carrots, peeled and sliced (about 1 cup)
Three bay leaves
One medium onion, diced
Two cloves of garlic, minced
Two quarts low sodium chicken stock
What To Do:
Shred about three cups of chicken (recipe here)
Heat the olive oil over medium heat in a dutch oven or stockpot. Sauté the carrots, celery, Italian Seasoning and bay leaves for about 10 minutes, until the vegetables start to soften.
Add the onion and continue cooking until the onions are translucent. Add the garlic and cook for another minute.
Add the chicken stock and shredded chicken to the pot and simmer uncovered for about 10 minutes
Season to taste and serve.
Serve it up or store for up to a week in the refrigerator. Freeze it for up to 2 months