This chicken soup is oh so good. I make it when I feel a little off. You know, like when you might be getting sick. I also make it when I want something quick to eat, that I know will satisfy me.
What helps make this meal quick is
1. Having the chicken cooked before hand
2. Using fresh broccoli
3. Using a can of mixed vegetables
4. Using organic chicken stock
I like to buy chicken thighs in those bigger packs. They normally bring anywhere from 6-8 thighs. I then bake them in the oven at 350 degrees for around 1 hour. Turning them over at the 30 minute mark. I like to season them with salt, pepper, and rosemary.
Once they’re done I will turn off the oven and let them sit in the oven for a few minutes to cool down some. I then place them in a glass container and store them in the fridge. Whenever I feel like having chicken with a meal, I can then just reheat one in the oven or place a piece in the microwave for 2 minutes.
When using the thighs for chicken soup however, I just pull the cooked chicken off of the bone and add it to the mixture. Some people prefer to cut the chicken with a knife into smaller pieces. That’s entirely up to you. I’m perfectly happy with the shredded chciken pieces.
The only thing I really measure is the chicken stock. The rest I just eye it.
Makes a serving for 1 person
Take all the ingredients and add to a sauce pan. Turn the burner onto a low-medium flame. Heat for approximately 10 minutes. Turn off the burner and let sit for 5 minutes.
1 cup of chicken stock
1 chicken thigh shredded or cubed
1/2 cup of mixed vegetables
1 average handful of broccoli
As far as the mixed vegetables go, I buy the smaller 8 oz. cans. I then use half of the can and save the other half for another meal. I try and get mixed vegetables that have quite a few different types of veg. I like ones that have peas, carrots, corn, potatoes, lima beans etc.
The more mixed, the better. If I get a can that doesnt have potatoes, and I have some potatoes already made, I’ll add a small handful to the soup. Enjoy!
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