The other day, my cousin called me up to ask to when I was planning on making some soup. Turns out she was sick, so I decided to make some chicken soup to make her feel better.
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!
- 6 cups chicken stock
- 2 chicken breasts cooked and shredded or cubed
- 3 stalks celery
- 1 large onion
- 5-6 carrots
- 2 medium potatoes
- 15-20 cherry tomatoes halved
- salt to taste
- Chop celery, onion, carrots, and potatoes.
- Add stock to large pot over medium heat. Add celery, onion, carrots, potato, and chicken to pot.
- Bring soup to a low boil. Reduce heat.
- Allow soup to simmer for 10 minutes.
- Add cherry tomatoes and continue to simmer for 15 minutes, or until carrots and potatoes are fully cooked.
- Add salt to taste and serve
Hi, I’m Jordan – a work at home mom with 3 super fun little boys and a rising country star hubby. I love entertaining guests and want to help you make entertaining easy!