Classic chicken soup gets a new twist by using store-bought organic broth and a few key staples.
After almost 16 years of marriage, I’ve learned a thing or two about cooking. I hope. Like how to make basic chicken soup.
Anywho, I had the sniffles last week and it was sub zero outside, so what better time to warm up with some chicken soup? The trouble is that all the canned varieties are filled with nasty things like msg and preservatives. Not to mention all the glutenous flours and corn starch they contain – which I don’t tolerate well.
Unfortunately I also have two problems with most homemade chicken soups: my kids have never all liked the same recipe; and for true homemade soup you have to boil a whole chicken. EW! I don’t like to do anything with whole chicken. Gag. Um, sorry.
So for my Basic Chicken Soup recipe, I cheat (gasp!) and use organic chicken soup broth and baked chicken breasts. What?! Just call it the suburban mom’s version of homemade soup, m’kay?!
- 1 carton organic chicken soup broth, I used PC Organics brand
- 2 cups of water
- 2 boneless skinless chicken breasts
- 1/4 cup brown rice
- 1 tbsp extra virgin olive oil
- 1/2 red onion, diced
- 2 stalks celery, diced
- 2 large carrots, peeled and sliced
- 1/8 tsp ground black pepper
- 1/2 tsp sea salt
- 1/2 tsp celery salt, optional
- Preheat oven to 375 degrees.
- Spray a cookie sheet with oil (I use one of those air mister oil thingys, kwim?) and bake chicken breasts for about 45 minutes or until cooked through.
- Meanwhile, heat oil in large saucepan and saute onions, celery and carrots with pepper, sea salt & celery salt (optional) until onions are transparent.
- Add broth, water & rice to saucepan.
- When chicken is cooked, dice it up and add to saucepan as well.
- Cover and bring to a boil. Reduce heat and simmer for about 30 minutes or until rice is cooked well.
- (In a real pinch you can substitute the baked chicken breasts for canned chicken!)
If you are nursing a cold yourself or taking care of a sick little person, you can put the finished soup into a crock pot to keep it warm on the stove all day. That way you can take a bowlful whenever needed without having to heat it up again.
Serve in bowls with a side of salad, crackers or bread. Yummy!
What’s your favorite soup? Have you managed to stay healthy this winter?