Best Chicken Soup

A Comforting Dish

This is seriously the best chicken soup! Whenever I make it I reminisce of old times with a family friend of ours. She would make this soup for us if someone had a surgery, wasn’t feeling well, or simply per request.

Its full of veggies and packed with flavor! I have made some modifications to her recipe, as you can do with mine. 

None the less I hope this soup warms you & your family in the winter (you totally can have it in the summer though!), comforts you when ill, and contributes to good memories as it has with my family! 
It’s really versatile, you can add & omit what you want! I’ve added zucchini before & left out the corn.

For an added bonus, I have included a link here for “souper cubes”! They make freezing and reheating your soup so convenient, and are the perfect serving size!

Ingredients:

Noteworthy: Unless otherwise indicated avoid frozen or canned vegetables for this recipe

• Boneless + skinless chicken thighs (a small pack usually does the trick…5-6 cutlets & I don’t cut it into cubes or anything…sometimes I’ll just cut them in half)
• 2-3 carrots cut up evenly
• 3-5 Red potatoes diced evenly (you can use whatever type of potatoes…red ones just tend to hold up a little better when boiled)
• 1/2 package of Brussel sprouts (12-15)
• 3 stalks of celery cut up evenly
• 2-3 ears of corn on the cob cut into 3s (canned corn or frozen corn on the cob works too)
• 3-5 TB spoons Chicken bullion or 2-4 cans of chicken broth (that’s an approximation…season to your taste)
• 2 heads of fresh broccoli separated into small florets
• Fresh lime juice *optional

Serve soup over brown rice, noodles, or on its own. For an additional immune boost I like to add a few gloves of fresh pressed garlic to this recipe especially if I’m preparing this soup for someone ill.

*with the bullion, chicken, & veggies you don’t need a whole lot of other seasonings because the soup comes out pretty flavorful on its own*

Directions:

Boil chicken in a separate pot (prevents soup from being too oily) with a scoop or 2 of chicken bullion (for more flavorful chicken)

-In a large pot boil water, then add: potatoes, carrots brussels sprouts

-After these veggies become more tender when poked in the middle with a fork Add :corn on the cob, celery, chicken thighs from other pot **if you don’t have a lot of oil in the separate pot, or want to scoop it out, you can add some of that water to your soup for more flavor, without making it too oily

-After boiling together for about 5-10 more minutes (all veggies should be tender, but not falling apart) Add: chicken bullion and broccoli (broccoli boils quickly & if overcooked will fall apart and give a green tint & an overbearing broccoli taste to your soup, so I always add that last)

-Once your broccoli is tender and all of your veggies are well cooked you can reduce the heat to low/simmer to keep it warm and serve

*we add a little lime juice & tapatio to our individual bowls of soup to give it more flavor! 

Hope you enjoyed this recipe; come back to lifewithdaj’s “cooking it up” category for more delicious dishes!

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