So, it happened. We made it to February before all four of us got sick. Little One gets sick every other week, thanks to her thumb sucking and daycare. But the rest of us have been pretty good this winter. Well, today that changed. Little One and Boy-O both got fevers, coughs, and sniffles – the whole works! Hubby got the cough and I got the sniffles. Days like this need chicken soup, Pronto! I love this soup because it is easy to make, nutritious, inexpensive, and warms you right up.
Excuse the yellow-y picture – my nice white light went out so I used the regular kitchen light and it does take a funky looking picture, doesn’t it? Look instead at all that good stuff in there, the chunks of chicken and veggies mixing together in a sea of brothiness. Yum!
Chicken & Vegetable Soup
Olive Oil
1 small onion, diced
1 Tbsp minced garlic
2 – 16oz bags frozen mixed veggies
2 – 4oz Chicken breasts, cooked & shredded
6 cups chicken/turkey stock (I make my own stock, but feel free to use store bought or even bullion)
3 bay leaves
2 tsp basil
1 tsp sea salt
1/2 tsp black pepper
1. In soup pot, Saute onion and garlic in oil until onion is translucent
2. Add frozen vegetables and heat until thawed, stirring occasionally.
3. Stir in Chicken, Stock, and Spices
4. Bring to a boil, then reduce to a simmer for 30 minutes
That is it – 4 steps! And that 30 minutes simmer is just enough time to whip up a batch of biscuits to go with it, like the cheddar/ranch biscuit pictured above. It has a secret ingredient, but the recipe still needs some tweaking. Maybe it will be my next post?
Budgeting Joy 