Recipes

Homemade Chicken Soup

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.

Chicken Broth I made

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.

Broccoli are little trees

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.

Don’t the colors look great together?

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.

It looks like a lot of chicken, but the protein is high.

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.

Beautiful combination of color and flavor

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 onion

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 didn’t mention that you fill the pot up with water after the broth

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.

Look how gorgeous that soup is!

Enjoy!

Until next time,

Ruth

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