Today was another soup day. This recipe has chunks of chicken breast surrounded by broccoli in a broth flavored with garlic, onion and poultry seasoning. It is homemade but it does not take all day to prepare. There are a number of easy variations possible. Once again the key to cooking homemade soup is to make use of what you have on hand.
Serve the soup with sandwiches, crackers, or homemade bread. The recipe will make 4 to 6 servings.
- 2 frozen chicken breasts
- 1 to 2 cups of frozen chopped broccoli
- 4 cups of water
- 1 to 2 cloves of garlic, minced
- 1 teaspoon onion salt
- ½ teaspoon black pepper
- 1 to 2 teaspoons of poultry seasoning or sage
- 4 teaspoons of chicken bouillon
- 1 tablespoon of butter
Put the 4 cups of water in a large pot and heat on high. Add the frozen chicken breasts and the broccoli. Add the garlic, the onion salt, the pepper, the poultry seasoning and the chicken bouillon. Stir well, cover and allow it to boil until the chicken has thawed enough to cut. Remove the chicken from the pot and cut it into 1 inch pieces. Return the chicken to the pot. Lower the heat and simmer for 30 to 40 minutes or until the chicken has cooked completely and the broccoli is tender. Add the butter, stir until it melts and remove the pot from the heat to cool slightly before serving.
Onion powder can be used instead of onion salt but you will need to add some salt to the soup. Or you can add salt and add ¼ of an onion diced.
¼ to 1/3 of a cup of uncooked rice can be added along with the chicken. It will thicken the broth a bit.
1 or 2 medium peeled and diced potatoes can be added half way though the cooking process.
Diced carrots would be a good addition.
Leftover baked or fried chicken can be used in this recipe.