Friday, April 15, 2011

Homemade Chicken Soup

  • 2 split fryer chicken breasts
  • 2 carrots
  • 2 celery sticks
  • 4-6 medium potatoes
  • 1-2 bay leaves
  • parsley
  • sage
  • thyme
  • salt
  • pepper
  1. Remove skin from split fryer chicken breasts and place them in a soup pot.  Fill pot with water up to 1 inch above chicken.
  2. Bring chicken to a boil.  Then add bay leaves, 1-2 pinches each of parsley, sage, and thyme.  Add salt and pepper.  (You can always add more herbs and spices later.  So, don't put too much in now.)
  3. Lower heat to medium/medium low and continue to cook chicken for 30-40 minutes, until chicken is no longer pink in the center. 
  4. Then remove chicken from the pot and let cool.
  5. Wash and cube potatoes and slice carrots and celery.  Add vegetables to the pot as you finish cutting them.
  6. The chicken should be cool by the time you finish adding the veggies.  Store one chicken breast in the fridge to use for another recipe (like Chicken Quesadillas or Chicken Salad).  Cube the second breasts and add to soup. 
  7. Add more herbs and spices if desired.  Continue to cook soup for 20 minutes or until vegetables have softened. 

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