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Tuesday, February 28, 2012

Quick Chicken Soup

Ever have one of those days when you want a nice homemade soup but don't have a lot time? Here is a solution. 

Quick Chicken Soup

2 - 3 chicken breasts - skin on and on the bone

2 tablespoons Olive Oil

Dice 1 carrot, 4 stocks of Celery and half of a white onion

Chicken base - NOT bullion - chicken base - I use Better Than Bullion

Water

Use 1 Tablespoon of Olive oil to coat the chicken. Season with DAVIS DUST or your favorite seasoning. Roast at 375 for about 35 minutes.  The temperature should be 170.  Remove from oven - tent with foil and let rest until cool enough to handle.

Meanwhile dice your carrot, celery and onion.  Use the other tablespoon of Olive Oil to saute the diced veggies in a soup pot until translucent.   Then add your chicken base and water - just follow the directions on the packaging to make a good broth.

Remove the chicken from the bone, discard the skin and cut in small pieces.  Add to the pot. At this point you can add noodles or left over rice or any other item you wish. Bring to simmer and cook for 5 minutes. You can also add a bay leaf if you wish.

Simple easy and quick.

2 comments:

  1. Looks nice. I did an asparagus soup recently http://caroleschatter.blogspot.co.nz/2012/01/asparagus-soup.html

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    1. Thanks Carole! Your soup looks delightful!

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