A simmering pot of homemade chicken soup on the stove makes me feel content. Not only is it delicious and nutritious (and low-cal, low-glycemic, sugar-free, gluten-free — you name it), but when offered, the suggestion of a steaming bowl of goodness begets a smile and a guaranteed affirmative. I whipped up this chicken soup earlier this week when frigid temps brought me back to a winter mindset and all I wanted to do was burrow indoors. I hope you like it as much as we did here.
1 carton chicken broth (organic, from free-range, vege-fed chickens)
4 carrots, sliced
4 stalks celery, sliced
1 onion, medium-size, sliced
2 Tbs. olive oil
1-1/2 chicken breast, boneless, organic … you know my drill!
1 tsp. salt
1/2-1 tsp. Bell’s Seasoning
Heat olive oil in a soup pot. On a medium heat, brown the chicken breast, both sides. Remove the chicken from the pot and set aside. Add sliced onion, carrot and celery. Stir and saute. While vegetables are sauteeing, dice chicken breast. When vegetables are translucent, add diced chicken back into the pot. Now add the chicken broth, 1-1/2 cups water, and seasoning. Reduce heat to low and allow to simmer for 30 minutes.