Chicken Soup

by Vickie Smith (Edited by Bethany Smith)

Yeah I know there are inexpensive versions but this is the one I like.

2 lbs. chicken breast, cut into approximately one inch chunks
Onion, chopped (amount to your liking)
Carrots, chopped (amount to your liking)
Celery, chopped (amount to your liking)
2 bouillon cubes
Seasoning salt
Salt and pepper
Instructions: I use an electric skillet to first cook up the chicken. You can cook it up in a little chicken broth or oil. As soon as it turns white I add the onion, seasoning salt and more liquid, water or broth, your choice. When the onion becomes tender, I throw the whole mess into a stock pot and add approximately two gallons of water. Go ahead and start simmering. I add bullion to get the nice golden color and rich flavor. I add as many carrots and as much celery as I can afford. Usually that’s a lot of carrots and not much celery. Sometimes I add some fresh garlic. Cook until veggies are tender.
*If you want Chicken Noodle soup add your dry noodles or even some plain leftover pasta that might be sitting in the fridge.
*To make stew simply add potatoes and thicken the broth with chicken gravy packets and/or corn starch. Plus add a handful of frozen peas.

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