Homemade chicken soup! One of the only foods that helps me when I am under the weather or just tired and sick of everything. As much as I love this time of year, winter is very blah I do like making my own broth, but pre-made is ok too. I hope you enjoy this amazing soup and stay very warm. They are predicting even more snow for Indiana! Yay I love snow. No, I really and truely love snow
My Very Favorite Jewish Chicken Soup
Serves 4-6 large servings.
4 large chicken thighs, boneless and skinless and sliced into big bite size pieces
5 large carrots, cut into long diagonal slices
2 large onions, large chunks
3-4 boxes of Kitchen Basics chicken stock
1 tablespoon butter
1 garlic clove, minced
Olive oil
Fresh parsley
Salt and pepper to taste
On a cookie sheet covered with foil, toss chicken with salt, pepper, and olive oil and bake for about 30 minutes at 350˚
Pour all of the chicken stock into a large soup pot and heat until you see small bubbles. Turn the heat down to medium heat and continue cooking for 1/2 hour, uncovered.
Add in the carrots and onions, salt and pepper. Continue to cook for 1 hour to 1 1/2 hours and do not let the soup boil. Add in the precooked chicken and turn down the heat off. Cool slightly and serve with fresh cut parsley. This soup freezes well.
WOW!!! That looks good!!!
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