Quick Chicken Soup

March 31, 2013

The Man wasn’t feeling so well the other day, so my first instinct was to make him chicken soup. My version takes an extra pan because I was trying to make it quickly. Cooking the chicken, onions and celery are quicker in a pan than boiling them, but I can never seem to get carrots cooked in a pan quite the way I’d like them. That’s why I get a jump start on softening them up by boiling them while I’m cooking the chicken. Otherwise you could just toss everything in a big pot and let it boil unti

6 cups reduced sodium chicken broth
2 cups water
1 cup carrot strips or grated
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
8 oz boneless, skinless chicken breast, diced
1 tablespoon oregano
1 tablespoon rosemary
1 tablespoon basil
1 tablespoon thyme

Put the chicken broth, water and carrots in a large pot, let it start boiling. At the same, in a large pan add the rest of the ingredients. Cook until the chicken isn’t pink and the veggies are tender. ...
See the full directions on my site

Nutritions

Calories
80

Sodium
925mg
38% DV

Fat
8g
13% DV

Protein
6g
13% DV

Carbs
10g
3% DV

Fiber
4g
16% DV