January 20, 2010

Easy Chicken Soup

Olive or Vegetable Oil
Two chicken breast halves
1 small onion or half of a large one
3 garlic cloves
2 carrots
2 medium or 4 small potatoes
4 cups chicken broth*
Chop the onion, carrot, and potato (chop them small for a faster cooking time). Mince the garlic. Heat a couple tablespoons of oil in the bottom of your soup pot over medium heat. Add the chicken and brown on both sides. Add the onion and garlic and cook for a few minutes while chicken is browning. Add carrots, potato, pepper and sage. Stir it all together, making sure chicken isn’t stuck to the bottom and then and the broth. Bring to boil and simmer until chicken is cooked through and vegetables are tender. 
*I use Better Than Bouillon Organic Chicken Base. It’s cheaper than buying organic or all natural broth, and it makes really good chicken broth.
**I don’t add any salt because the chicken broth is salty enough.

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