This is my first ever ‘guest recipe’ post! Today’s recipe comes from a good friend of mine that always makes sure to go above and beyond for her children and family. One of her little ones needed some extra special care earlier this week and she went so far above-and-beyond, that she surprised even herself and made her best ever soup! She has been kind enough to share the recipe with us too, so with no further ado…..Here’s Jessica K.’s Hearty Chicken and Vegetable Soup!
Jessica K. writes:
I don’t know about you, but I have always had a hard time making an awesome broth-based chicken soup. I always find that it turns out bland– especially the chicken part. So, when my youngest had surgery this past Monday, I decided to play around with some ideas I had on how to make my chicken soup more like the ones you can get at a restaurant. What I ended up with was so flavorful, I had to stop eating and write down exactly what I did so I wouldn’t forget. 😉
1 box (32 oz) Chicken Broth (I use reduced-sodium)
2-3 cups Water
2 Chicken Bouillon cubes
2 boneless, skinless Chicken Creasts
½ a medium Onion, chopped
Veggies you have on hand (I used a handful or so of baby carrots chopped, two stalks of celery chopped and roughly a cup of broccoli pulled apart)
1/8 tsp of oregano (increase or decrease depending on how you want it seasoned)
Salt/Pepper to taste
2-3 tbsp oil (I use EVOO)
1/3 cup of pasta (I used gluten-free small shells)- optional
1. Sprinkle two chicken breasts with garlic powder (both sides). Put oil in a pan on medium heat and brown the chicken breasts on both sides. Once the chicken is on its second side and close to being done, add the chopped onion to the pan. When both side of the chicken are browned remove them from the pan. (This is how I made sure the chicken had favor. If you just put chopped up, raw chicken, in broth I find it comes out bland.)
2. Put the chicken on a plate and cut into pieces. Don’t worry about any pink areas in the middle of the chicken because it will continue cooking in the broth. Use a bit of chicken broth to deglaze the pan.
3. Add the chopped veggies, chopped chicken, and oregano to the deglazed pan. Add more broth to the pan until the ingredients are just covered. Place a lid on the pan and reduce the heat. Let it simmer for about 15-20 minutes.
4. Once everything has been able to mingle and soak up all that wonderful flavor, transfer it to a soup pot (a large pot). Add the remaining chicken stock, the water, and two bouillon cubes. You can also add a little salt and pepper for additional flavor. I find that you don’t need salt because of the bouillon cubes, but I did add a little pepper. Cover and keep it on a low to medium heat for at least an hour. You can leave it on a low heat, simmering away until you are close to when you want to eat.
*At this point, instead of simmering in a pot on the stove, you could also transfer it to a crock pot and leave it on low for about an hour or two and then switch it to warm.*
5. Got noddles? When you are about 20-30 minutes before you want to serve, add the pasta. If you are making this ahead and not eating it right away, I would NOT put the pasta in until the day you are eating it. Just heat the soup on the stove, bring to a boil, and add the pasta. That way your pasta is fresh and not super mushy.
*Though I have not tried this yet, I would imagine this would make a good freezer meal soup as well. Just don’t add the pasta if you intend on freezing and add it once you’ve defrosted and heated it up.*
FYI– My 3-year-old little patient LOVED it. =)