Posted by Angela @ farragio on Tuesday, February 4, 2020 Under: food drink
In honor of February 4 being National Homemade Soup Day, this is a re-post of my homemade soup recipe.
I love soup. It's a great meal in both winter and summer. It makes a cold wintry day just a little bit nicer, and in the summer it's a good way to make a meal without turning the oven on. Making a delicious pot of chicken & vegetable soup is easy. And, what was once thought to be an old wives' tale now has the backing of the scientific community; chicken soup is good for the common cold.
Easy Chicken & Vegetable Soup
NOTE: I keep a large container in the freezer and anytime there are leftover vegetables or pastas from dinner, I throw them into the container. Over time when I've saved up enough leftovers, I make soup. But, no worries if you haven't done this prep part.
2 chicken breasts, frozen
6 cups water
Chopped vegetables, amount of choice, raw or cooked (broccoli, carrots, onions, zucchini, bell pepper, etc)
1/2 cup pasta, dry or cooked (macaroni, rigatoni, penne, etc)
Spices of your choice
Salt and pepper, to taste
Parsley for garnish (if desired)
Bring two frozen chicken breasts to a boil in a large pot of water and boil for 15 minutes. After the breasts are done boiling, remove them from the pot and let them rest on a plate for a few minutes.
While the chicken breasts are resting, pour the water the chicken was boiled in through a strainer into a large bowl and return the water to the pot.
Add vegetables and pasta to the water.
Using a pair of scissors, cut the chicken into bite-sized pieces and add back to the pot. Don't worry if the chicken isn't completely cooked through; it will continue to cook while the soup is simmering. If there isn't enough liquid after adding everything, add 1/2 to 1 cup more water (or white wine).
Add salt and pepper and any other desired spices. (My family likes spicy food so I usually use Cajun or curry seasoning, and lots of garlic. Sometimes I'll add Worcestershire sauce and/or liquid smoke, white wine.....really, there is no wrong way to season soup. It's fun to play around with different flavors.)
Bring the soup to a low simmer, cover and let cook for at least a half hour. The longer soup cooks, the better it tastes. When ready, serve in large bowls garnished with parsley or toppings of choice.
While the soup is cooking, prepare a tossed garden salad or Cucumber Chip Salad, slice a baguette and drizzle with olive oil and cracked black pepper and sea salt, and you have a hearty meal that was easy to make.
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