Over the past couple months, I’ve been pushing myself to cook more often. After all the less money I spend eating out, the more I have for trips! One of my favorite things to cook is soup. Soup is great because it’s quick, easy, and freezes well. Chicken soup is a staple in my kitchen. I feel it’s the ultimate comfort food and the perfect pick me up on a cold Chicago day.
2 32 oz containers of Chicken Stock (I usually use Whole Foods 365 Chicken Stock)
1 pound of boneless skinless chicken breasts
2 cloves of garlic, minced
1 tbsp lemon juice (optional)
1 medium yellow onion, chopped
1/2 a bag of baby carrots, chopped
2 celery stalks, chopped
1 sweet potato, peeled and chopped (optional)
1 /4 cup frozen corn (optional)
1 bay leaf
1 tsp harissa
1/2 a box of pasta or 2 cups quinoa, cooked
Salt and Pepper (to taste)
To start, put the Chicken Stock, minced garlic, bay leaf, harissa, lemon juice, and chopped onion in a large pot on your stove and bring to a boil. While you are waiting for the stock to come to a boil chop the carrots, celery, and peel & chop the sweet potato. After your vegetables are chopped, trim any fat off of the chicken breasts.
Once the stock has come to a boil, put the trimmed chicken breasts in the stock. Turn off the burner and put the lid on the stock. Set a timer for 10 minutes and after 10 minutes remove the chicken from the stock. Add the carrots, celery, sweet potato, and frozen corn to the stock and turn the burner back on to a medium heat. Stir the soup occasionally.
Let the chicken cool for a couple of minutes then cut it into small bite-sized pieces. The chicken will not be fully cooked at this point which is ok. Added the chopped chicken breasts back to the stock. Bring the stock back to a boil. Once the vegetables are cooked (I usually stick a fork in a carrot or sweet potato) turn off the heat and add the pasta or quinoa. Let the soup cool and add salt and pepper to taste.
If you are looking to use less salt, add a little more lemon. Lemon brings out the salt flavor.
To cut down on cooking time pick up pre-cooked/chopped chicken from a salad bar.
Let soup cool completely before freezing.