“Soup-er” Easy Chicken Soup

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Today was one of those days where I didn’t feel like cooking but still wanted to eat healthy so I decided to make one of my go-to recipes for those kinds of days:  chicken soup.  Since I use this recipe often and usually when I’m not feeling motivated to leave the house, I try to keep the ingredients in the house at all times.  It’s especially handy to have around when you’re feeling under the weather.  I don’t eat canned soup because: 1) the preservatives give me a headache, 2) I’m not okay with the health risks of bpa in the lining, and 3) the soup tastes like metal to me, so it really doesn’t make me feel better when I’m sick.

We happen to have some leftover rotisserie chicken that we had pulled off the bone, shredded, and put in the freezer.  I took it out this morning and threw the soup together once the chicken was mostly thawed.  You could substitute the chicken for some leftover Thanksgiving or Christmas turkey!

When I don’t have rotisserie chicken on hand, I’ll thaw a chicken breast and dice it.  If I happen to have leftover brown rice or quinoa I’ll dump that in, too.  This is meant to be an easy meal, so use what you have on hand.

Ingredients:

Shredded or chopped chicken (I recommend hormone & antibiotic free, organic chicken)

16 oz bag of frozen organic mixed vegetables (I use carrots, corn & peas)

2-32 oz boxes of organic broth (whatever kind you prefer)

1 cup leftover brown rice or quinoa (optional)

2 tsp sea salt

1 tsp sage

1 tsp garlic powder

1 tsp pepper

 

Directions:

Dump all ingredients in a pot

Bring to a boil

Reduce heat and simmer for 1 1/2 – 2 hours

Serve and enjoy!

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