Tuesday, August 14, 2012

Chicken Soup

8 cups of homemade chicken broth/stock (see recipe)

2 TB of olive oil

1 cup diced celery (about 2 celery stalks)

1 cup diced carrots (about 3 carrots)

½ to 1 onion, chopped (optional)

1 garlic clove, minced

½ tsp rosemary

½ tsp sage

1/4 tsp ground thyme

¼ cup chopped fresh parsley

Pinch of salt and pepper to taste.

Chicken meat from a rotisserie chicken

In a large pot, saute onions, garlic, celery, and carrots for about 10 minutes in olive oil.  Try to add the garlic during the last 5 minutes to make sure it doesn’t burn.  Add chicken stock and bring to a simmer.  Add the seasonings.  Simmer uncovered for 10 minutes.  Add the cooked chicken pieces and parsley and heat through. 

My daughter likes chicken soup without noodles but you could add noodles or rice to this.  This doesn't taste like Campbell's soup, but my daughter likes it so that's all that matters.

Allow to cool and freeze leftovers in single size portions (about 2 cups).  I use quart size freezer zip lock bags.  Make sure you label them with the date. 

Feingold Stage 1

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