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Chicken Soup

Becky Johnson chicken recipe soup

  • 1 lb cooked skinless, boneless chicken, shredded or cubed
  • 1 tbsp olive oil
  • 1 cup each diced onion, carrots and celery
  • 4 cups chicken or vegetable stock
  • 1 Home Cook’s Pantry Bouquet Garni
  • 1 cup fresh or frozen peas
  • Finely chopped parsley to garnish

Chicken soup recipeIn a large pot on stove, add olive oil and vegetables; sauté over medium heat for 5 minutes, stirring frequently. Add in the chicken and cover with the stock. Gently submerge the Bouquet Garni sachet into the stock.

Bring to a boil, then cover and turn heat down to simmer for 30 minutes.  Add in the peas and cook for another 5 to 10 minutes, until peas are warmed through.

Remove and discard the Bouquet Garni. Serve soup in bowls and garnish with the chopped parsley.

Yields 3-4 servings.

 



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