Homemade Chicken Soup

Chicken SoupI suppose we could call this post, “Part 3 of 3 “since it completes my trifecta of chicken awesomeness.

I started by making roasted chicken with veggies, then made my own chicken stock, and now it’s time to make soup!

(Note: While I always use my own pictures, I forgot to take one this time! So I found one online that looks just like mine did, except this soup was clearly cooked in a crockpot, which you can also do.)

Chicken Soup Recipe

Once you’ve made your stock…

  • If you’re still with me, you’re on your way to homemade chicken soup! Yea for you! Now that you’ve put your stock into another pot (or a large bowl, which you can now transfer back to your original pot if there’s nothing in it), it’s time to add some veggies.
  • Add any of the following veggies chopped into bite-sized pieces: carrots, celery, broccoli, cauliflower, zucchini, squash, cabbage, or others you might want to include.
  • Taste your broth. If it doesn’t have enough umph, consider adding more herbs like fresh parsley or rosemary, finely chopped.
  • Cook 30 to 45 minutes, or until veggies are tender. Add in any cooked chicken you had leftover from roasting your chicken (I’d suggest shredding it or cutting into bite-sized pieces first, and remember, there should be no bones because you already used the bones to make the stock) and cook another 15 minutes before serving.
  • Wow! Look at you! You did it! Pat yourself on the back and enjoy your homemade chicken soup!

And p.s. I’m filing these chicken recipes under “baby/toddler recipes” as well because they are GREAT for family meal planning, making healthy leftovers, and they are tasty enough to serve to picky eaters! For younger kiddos, pulse the bigger pieces in a food processor to make it mushier.

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in Baby / Toddler Recipes, What's Cookin' at the Smith's [Recipes] and tagged . Bookmark the permalink.

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