February 1, 2013
Oddly enough, it felt like spring once again this week here in Michigan at almost sixty degrees! Today, not so much...we are back in the twenties again. I was glad for the spring like weather, although it was a bit odd...it feels so good to open the windows in January and let a little fresh air in.
This is my super easy and quick chicken soup recipe, for when you want a nice warming soup but don't have all day to simmer and wait for it.
Quick and Easy Chicken Soup
Rotisserie chicken, deboned and shredded
Few stalks celery, chopped
Few carrots, peeled and chopped
Two 32 oz. containers organic low sodium chicken broth
Pasta or rice of your choice, cooked
Salt to taste
Pepper to taste
Garlic powder to taste
Saute the celery and carrots in the olive oil over medium heat for about 7 minutes. Once softened, add the chicken and broth. Bring to a boil, then reduce to a simmer and cook for about 15 minutes. Add salt, pepper and garlic powder to taste. You can either add your pasta to the pot, or just put some in each bowl and spoon the soup over it. If you put all the pasta in and have a lot left over, it does tend to soak up all the broth, so I usually keep them separate until serving.
Enjoy! We made potato soup last night, and I would like to make a creamy tomato soup this weekend. There's nothing like soup on these chilly days, is there?