Chicken Vegetable Soup
A recipe from the Sneaky Kitchen
1 skinless boneless chicken breast
6 cups water plus 3 Tbsp chicken soup concentrate OR
        4 cups chicken broth & 2 cups water
1 med. to lg. onion
1 large or 2 small carrots cut in small cubes
2 stalks celery, sliced, plus a few chopped leaves
1 or 2 chopped garlic cloves
1 tsp salt
black pepper to taste
seasonings to taste, Italian, British, Chinese, Mexican.....
1/2 cup green peas
Select 1: 
    1/3 cup quick-cooking barley,
    1/2 cup macaroni or curly noodles, or
    1 15-oz can of white beans, drained and rinsed

Place liquid in large pan, (with chicken soup concentrate). If using barley, add it now.  Place on high heat. 

Remove any visible fat from chicken breast, rinse & add to pan.  Cut onion in half, then slice thin & add to broth, along with carrots, celery, cloves & seasonings.  Bring to a full boil, turn low & simmer for 20 minutes or until carrots are tender.  Add green peas, & pasta or beans if using them: stir and turn off the heat.  Remove chicken breasts & store in refrigerator. As soon as soup cools slightly, refrigerate,  covered, for the next day.

Use chicken for Pulled Chicken Tortillas; the next day, add.leftovers, chopped, back to the soup.  Heat & correct seasonings & serve with crusty bread.

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