Hey guys! So in case you missed the memo, it’s winter and this is the time of the year when making soup is a regular thing. Especially when one is sick. So here’s my version of chicken soup, it’s super easy to make plus it isn’t one of those soups that takes several hours to make, which is perfect if you’re impatient like me. Ha
What you need-
Chicken 2-3 lbs-cut into bite size pieces
3 carrots-cut into 1/2 inch slices
3 stalks of celery-cut into 1/2 inch slices also
4 medium sized potatoes-cut into 1-1/2 in slices/bites
3-4 cloves of garlic-chopped
1 medium size onion-chopped
1lb of mushrooms-cut in half or in quarters (depending on how big they are)
Chicken broth or stock (whatever you have or prefer)-a quart
Herbs-flat leaf parsley-a handful, rosemary-1 sprig, thyme-2/3 sprigs, one bay leaf
Salt and pepper to taste
First off cook the chicken on med-high heat in the same pot you’re going to make the soup in (less clean up). Just cook it until it browns up, then set it aside.
While the chicken is cooking up, cut the onions and garlic. After you take the chicken out of the pot throw the onion and garlic in with some oil to cook it up. While the onion & garlic is cooking up, cut the potatoes, carrots and celery then throw those in the pot, then cut the ‘shrooms up and put those in last. Cook all the veggies up for a few minutes and add some salt and pepper.
Then it’s time to put that chicken back in and the chicken broth or stock. Add the herbs after the liquid so it’s easier to stir them in. Bring the soup to a boil then turn the heat a little lower (around medium) and continue cooking for about 20 minutes.
Now that the 30 mins is up check the potatoes and carrots to see if they’re cooked through. If not, cook for another 5-10 mins. It just depends on how done the stuff is.
After it’s all cooked through take out the bay leaf before you serve it, then spoon it out and devour!
Hope you guys enjoyed this and make it on a chilly day!