Lena's Chicken Soup
Jerry
Jerry is usually the chef in our house, but this chicken soup is my specialty. It is perfect on a cold Sunday night.
ingredients
- 3 boneless, skinless chicken thighs
- 1 boneless, skinless chicken breast
- 4 cans of chicken broth
- 1 can of water
- 2 tbsp olive oil
- 2 celery stalks, diced
- 2 large carrots, peeled, diced
- 4 cloves garlic, chopped
- 1 redo onion, diced
- 1/2 cup mushrooms, diced
- 1 cup of green beans, cut small
- seasonings to taste
directions
heat oil in large soup pot. Saute garlic and onions until lightly brown. Add chicken (you can cube chicken before or after cooking). saute until done. Add remaining vegetables and saute until done. Drain any excess oil and add broth, water and seasonings to taste. simmer for 1 hour covered. If desired add cooked rice barley, or noodles sparingly. This soup is best if there is lots of broth. Extra broth can be added if cooked down too much. Serve and enjoy! Leftovers are good for freezing.
notes
The key is to saute chicken and vegetables first!!! You can add rice or barley sparingly to make heartier. Cook before adding to soup.
Source: Jerry
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