Chicken Soup

Chicken Soup

1 pound skinless, boneless chicken breast
32 oz box of organic chicken broth
about 2 Tablespoons of onion powder or chopped onions

I start the chicken cooking in broth in a crock pot on low when I go to work, then finish the soup when I get home.  If you want, you can start at night and just start on the stove - bring the broth to a boil and then lower the heat until it is simmering.  Over the stove, it usually takes at least 20 minutes for the chicken to cook all the way through.

Chop one large onion, about four or five stalks of celery and peel and chop four medium size carrots. Sautee  together in a non-stick sauce pan with a little olive oil until the onions start to brown. 

Shred or dice the chicken and either return to the soup pot, or, if you started it off in a crock pot, pour the broth from the crock pot into a soup pot and add the chicken.  

Add the onions, celery and carrots, plus:

broccoli slaw or other veggies
about 1/4 cup onion powder
dash of salt and pepper
6 chicken bullion cubes (depends on how strong you like your soup - my family likes it strong - if you prefer more mild, reduce or leave out)

Add more chicken broth or a bit of water until everything is covered and simmer for about 20-30 minutes.

After my mother had a heart attack, she went on a Mediterranean diet, which meant no pasta.  I went to visit her once and made my no-pasta chicken soup (using broccoli slaw instead of noodles).  Instead of being happy to find out she could eat something she liked that was healthy for her, all she could do was ask where the noodles were!

This chicken soup does not have noodles, but my daughter sometimes makes noodles and adds them to her bowl. So, yes, this is picky eater approved!  The rest of us eat the veggie style!  This is one of my grandbaby's favorites - especially the carrots and smooshed broccoli with a little bit of rice cereal mixed into the broth.