Fresh Chicken Soup

I have about six or seven different chicken soup recipes, Chicken and egg noodle, chicken and dumplings, chicken corn chowder, cream of chicken, chicken veggie, chicken and rice, to name a few. This afternoon, I was in a mood for chicken soup, so I decided to make my pantry busting soup my Grandmother taught me to make.

It is very simple, chicken broth (whatever you might have in the pantry, if you only have a can or two, use a can of hot water for every can of broth you have or use, you can also use bullion cubes and hot water or any other kind of chicken broth you have) 4-5 boneless, skinless chicken breasts, salt, black pepper, garlic, onion cut into large chunks, put the chicken in a large pot and cover with broth and water, throw in salt, pepper, garlic, and onion, simmering until the chicken is cooked. The broth will strengthen as the chicken cooks. Once chicken is cooked through, reduce heat and remove large chunks of onion. With a fork and large spoon, break up chicken into large shredded chunks, add any veggies you may have in the freezer (I usually use either mixed veggies or green beans, broccoli doesn’t work as well in this kind of soup, you can also throw in some carrot rounds now if you want them. Simmer for half an hour or until veggies are soft, add a few handfulls of any kind of pasta noodle in the pantry plus any canned veggies you might want to add (tonight I used broken up thin spaghetti, break up longer noodles). Serve piping hot with buttered rye bread or potato rolls and enjoy.

I love this soup, it is quick and easy and uses things already in the pantry.

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