Friend of Julie: Chicken Soup

Here's my favorite chicken soup recipe, just in time for these cold winter days. Vary the veggies to suit your taste. or if you have leftover veggies, save them and use them.

Chicken Soup. Photo by Theresa

Ingredients

• 2 chicken breasts*
• 1 box (32 oz) chicken broth, use equivalent amount of fresh or canned broth)
• 4 carrots (sliced)
• fresh ginger (optional)
• 1/2 cup frozen corn or peas (or some of both)
• 1 small onion
• 4-6 cloves of garlic
• olive oil

*You may use any part of the chicken. Sometimes I cook a whole chicken or buy one from the store and add pieces of chicken to the soup once the all the vegetables are cooked.

Directions

This soup can be made quickly on the stove or slowly in a crockpot. It depends on my level of hunger, time available or what kind of chicken I have on hand as to which method I use.

1. Cook the chicken and save the broth.
2. Place a small amount of olive oil in the bottom of a deep pan, add the onion and garlic and cook until onions are translucent.
3. Add chicken broth to the pan while the onions and garlic are steaming hot.
4. Add ginger, corn, carrots and lower heat. If you need more chicken broth add it at this time
5. When the carrots are cooked, add the cooked chicken.