Soup is one of my favorite things to make. It's so versatile! I love how I can use whatever I have on hand, and I almost never need a recipe. For this soup, I looked in the fridge and saw celery, onions, carrots, potatoes, and frozen chicken breast.
Last time I was at the grocery store, there was a ridiculous sale on chicken. I got chicken breasts, thighs, drumsticks, legs, and whole chickens. Both mine and my mom's freezers are packed with chicken ( I love living less than 10 minutes away from her!) So, since I have so much chicken, I wanted to make my own stock for the soup.
I thawed out a pack of split chicken breast on the bone. I then placed the chicken in a large pot over a medium fire on the stove. I let the chicken brown for about 5 minutes before covering it completely with hot water. I then brought the stock to a boil and allowed the chicken to cook for at least an hour.
Once the hour was up, I removed the chicken breast and allowed to cool slightly. Then I skimmed the fat off of the top of the stock. After the chicken was cool enough to touch, I removed the chicken from the bones, and placed the pieces back in the stock and turned the burner back on.
Next up came the veggies. For this soup, I chopped up my onions, celery, carrots, and potatoes and then added them to the pot. I let everything simmer for about 10 minutes before slicing up the cherry tomatoes and added them as well. Once the tomatoes were in, the soup only takes another 15-20 minutes to finish. Just a sprinkle of salt was needed and then the soup was ready to eat.
My cousin seemed to enjoy the chicken soup that I packed up for her, and it made a yummy lunch for us today. Now I need to figure out what to do with the rest of that chicken in the freezer!
Chicken Soup (serves 6)6 cups chicken stock
2 chicken breasts cooked and shredded or cubed
3 stalks celery
1 large onion
2 medium potatoes
15-20 cherry tomatoes halved
salt to taste
1. Chop celery, onion, carrots, and potatoes.
2. Add stock to large pot over medium heat. Add celery, onion, carrots, potato, and chicken to pot.
3. Bring soup to a low boil. Reduce heat.
4. Allow soup to simmer for 10 minutes.
5. Add cherry tomatoes and continue to simmer for 15 minutes, or until carrots and potatoes are fully cooked.
6. Add salt to taste and serve