Every winter, I make my famous chicken soup. I usually add noodles to beef it up, but this year I made it with no noodles. I added potatoes instead. With bariatric surgery, I can’t eat the potatoes but the kids can. It’s so delicious.
First, I used the broth from a chicken that I cooked last week. The broth was so delicious and added the perfect taste to the soup.
I always love to add broccoli into my soup, I know it’s not for everyone. It’s so good and gives it a perfect taste. After the soup is cooking for a bit and the broccoli softens, I cut it up into smaller pieces.
Next, add carrots. I add baby carrots because when soft they are easy to cut and small pieces. Plus, I love them and they are good for you.
I add shredded cooked chicken into the pot, but you can add what is best for you. I used precooked chicken that was roasted and seasoned so it gave it a pretty good taste.
I add half a can of mild Rotel sauce to give it some tomatoes and some spice. Plus, I feel like chicken soup must always have tomatoes in it. I love the colors of food and the combinations for asthetic.
You can’t forget the onions. I personally used previously frozen onions because they were already chopped and because they thaw easily in the soup.
Don’t forget the spices. I add garlic powder, pepper, parsley flakes, and oregano. You can add what you like, but these are the basics for me.
I chop up zucchini, yellow squash, and potatoes into small pieces and add that to the soup. I add a tablespoon of better than bullion to add more flavor. Heat it up and until it boils. Cook on low for 30 minutes until vegetables are soft.
Until next time,