Homemade Chicken Soup
This recipe nearly fills my 7.25 quart Dutch oven. Add some egg noodles or a handful of rice towards the end of cooking, if that floats your boat.
º One whole chicken or One Family-Size Package of Boneless-Skinless Chicken Breasts
º One-half pound chopped carrots – or thereabouts
º 1 T salt
º 1 t sugar
º ¼ t ground white pepper
º 2 quarts healthy chicken broth like Kroger Simple Truth Organic or Pacific Free Range Organic Chicken Broth.
Cook chicken in water in a large pot. If I cook a whole chicken for soup, I generally prepare the chicken the night before. It's much easier to skim the fat from the chicken broth after it has been refrigerated overnight
Cut chicken into bite-size pieces.
Saute carrots and celery in a small amount of canola oil in your soup pot.
Next, add the water in which you cooked the chicken to the veggies.
Then, add salt, sugar, and white pepper. Add the chicken that has been cut into bite-size pieces.
Finally, add enough chicken broth to fill the pot. Simmer till done - which basically is when the aroma coming from the kitchen distracts you.
I like Homemade Chicken Soup
almost as much as I like clean sheets.