Soup is filling, nourishing, comforting, and healing. Try to make at least one pot of homemade soup a week. Enjoy it for 2 days and freeze the rest. Before you know it, you'll have an assortment of delicious soup packets in the freezer to select from when you have no time to cook.
Here's an easy Chicken Soup that can be made quickly. Of course, a whole-chicken version is richer but this one is great when short on time or if you don't like picking apart a chicken.
1 T. olive oil
1 large onion, chopped
1-2 garlic cloves
1 large parsnip, chopped
4 celery ribs with leaves, chopped
4 carrots, chopped
1 large chicken breast (with skin and bone)
1 32 oz. container organic chicken broth
4 cups water
fresh parsley, chopped fine
salt and pepper to taste
brown rice or noodles (egg noodles, udon, orzo), cooked (optional)
Heat the olive oil in a large stock pot and saute the vegetables, using only half the carrots and celery. Add the chicken breast, broth, and water and bring to a low boil. Reduce heat, cover and simmer 2 hours.
Remove the chicken and allow to cool. Strain the soup and discard all vegetables. Add the remaining carrots and celery to the broth and bring to a boil. Cover again and reduce to a simmer. Cook until the vegetables are tender, about 20 minutes.
Meanwhile, remove the chicken from the bone and cut or break up into desired sized pieces. Everyone has a preference on this one - some like big chunks while others prefer small. Heat through and garnish with freshly chopped parsley. Season with salt and pepper if desired.
Add the rice or noodles to the soup or place desired amount in a bowl and ladle the soup over.
Freeze any leftover soup in ziplock baggies, about 2 cups per bag.
Enjoy and be well!