200 posts in almost 2.5 years, wow…time flies! Another big thanks to all my readers for all your attention, support and feedback!! Spring has arrived, and with it will come the warmer temps soon so I thought I’d post about this soup before the hot weather calls for more salad recipes. This is a great, comforting, and easy basic recipe that you can take in many directions according to your own taste and creativity. I’ve included some of my own fun add-ins listed at the bottom of the recipe, enjoy!
1 teaspoon olive oil
2 cups chopped carrots
2 cups chopped celery
1 cup onion
2 cups mushrooms
3 cups chicken breast, preferably cooked
64 ounces chicken broth (*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)
¼ teaspoon garlic powder
Salt, pepper to taste
1/2 teaspoon of Morton’s Nature’s Seasoning
If you are starting with raw chicken, cut into large pieces, about 3 ounces each and add to a pot of boiling water. Cook until no longer pink in the center but still very moist, abut 10-12 minutes. Drain, cool and cut into cubes. If you have leftover cooked chicken, you get to skip this step! Add the teaspoon olive oil, carrots, celery and onion to a large pot and sauté on medium-high heat for 5 -7 minutes, stirring frequently. Add the mushrooms, cooked chicken and broth and bring to a boil, then reduce the heat, add desired seasonings and simmer for at least 10 -15 minutes until veggies are tender.
Makes 14 cups, 14 servings
Serving size: 1 cup Calories 70 Protein 10 g Carb 5 g Fiber 1 g Sugars 3 g Fat 1.5 g Saturated fat 0 g Sodium 790 mg
Great add-ins = a couple of handfuls of raw spinach, brown rice, whole wheat pasta, a can of cooked tomatoes, beans, corn …you name it!
If you are watching sodium, use low sodium broth