Chicken Soup

8
cups of homemade chicken broth/stock (see recipe)

2
TB of olive oil

1
cup diced celery (about 2 celery stalks)

1
cup diced carrots (about 3 carrots)

½
to 1 onion, chopped (optional)

1
garlic clove, minced

½
tsp rosemary

½
tsp sage

1/4
tsp ground thyme

¼
cup chopped fresh parsley

Pinch
of salt and pepper to taste.

Chicken
meat from a rotisserie chicken

In
a large pot, saute onions, garlic, celery, and carrots for about 10 minutes in
olive oil.  Try to add the garlic during
the last 5 minutes to make sure it doesn’t burn.  Add chicken stock and bring to a simmer.  Add the seasonings.  Simmer uncovered for 10 minutes.  Add the cooked chicken pieces and parsley and
heat through. 

My
daughter likes chicken soup without noodles but you could add noodles or rice
to this.  This doesn’t taste like Campbell’s soup, but my daughter likes it so that’s all that matters.

Allow
to cool and freeze leftovers in single size portions (about 2 cups).  I use quart size freezer zip lock bags.  Make sure you label them with the date. 
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