Chicken Soup – The Ultimate in Comfort Food
It’s nice to make homemade things, but let’s face it. Life is busy and sometimes there’s no time to spend thirty-five minutes chopping fresh veggies, so what’s a girl to do? Use frozen, already chopped veggies. That’s what!
It’s still homemade.
Remember, this is the lazy girl’s guide to homemade chicken soup, so be as lazy or as ambitious as you like. Tweak the recipe to fit your lifestyle.
- onion / onion powder
- garlic / garlic powder
- fresh carrots / frozen carrots
- corn / second veggie of choice
- fresh Rosemary
- chicken broth – 29.5 ounce Swanson’s
- chicken thighs
- chicken bullion
- salt & pepper
- noodles (optional)
- 6-8 cups water
Preheat oven to 350 degrees. In a covered pan place one pack chicken thighs. Sprinkle with a teaspoon of chicken bullion, cover, and bake until chicken is cooked through.
Shortcut: Place cooked chicken with liquid from pan into a mixer bowl (KitchenAid). Use the mixer attachment to chop chicken.
Now, if you’re normal, cut up the chicken and cook it in the broth. I’m a little quirky sometimes, so I circumvented cutting raw chicken and added a step – baking chicken.
You can use leftover chicken too, if you have it.
In a stockpot, add chicken broth, about 6-8 cups water, celery, chopped onions/garlic (or onion/garlic powder), one bag crinkle cut carrots, 3/4 bag corn or vegetable of choice, and Rosemary. Heat over a medium heat. Add chicken when cooked. Add salt/pepper to taste and 1 tsp. chicken bouillon. Simmer for one hour or all afternoon if you want your house to smell heavenly.
Add noodles (optional) about fifteen minutes before serving soup.
If you’re really ambitious, make a fresh loaf of my no-fail bread to go with the soup. It’s the perfect comfort food, especially on a cold winter’s day.
What’s your favorite kind of soup?
Also, don’t miss this Potato Cheese Soup recipe.