Chicken Soup

FishMama at Life as Mom is having a "healthy recipe" swap. Well, I think "Chicken Soup" is a healthy food - you eat it when you're sick, right? Click through to her website to see other recipes that have been posted. Keep reading for a Chicken Soup recipe that even Lucie loves!



Lucie wants YOU to try this recipe. Although it doesn't look like it, she IS eating soup...just without the broth. And if you can't tell, she LOVED it.



This is a simple soup that I've been making lately. A few weeks ago, I made it so I could use up a grocery store rotisserie chicken (Albertson's Lemon & Basil). Because we only had half of the chicken left, I chopped the meat into pretty small pieces hoping that it would make the meat go farther. I also decided to chop the veggies small as well. And you know what? I really like it that way with small pieces! I've made this soup several times but I've never liked it as much as I have with the small bits. Another advantage of the small pieces is that it was much easier to turn it into finger food for Lucie.


Chicken Soup


2 Tablespoons butter, olive oil or bacon grease
1 cup onion, chopped finely
1 clove garlic, minced
1 1/2 cup diced potatoes
1 cup carrots, cut into small pieces
1 cup celery, cut into small pieces
1 teaspoon dried basil
2 pounds cooked chicken or turkey meat*
1 1/2 cups water
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper

1. Melt the butter (or oil or bacon grease) in a large heavy pot. Stir in onion and garlic and saute until onions are clear. Add potatoes and cook for a few more minutes. Add carrots and celery and cook a few minutes more, stirring to prevent sticking.


2. Add basil, chicken, water, broth, salt and pepper. Stir well to combine. Bring to a boil. Reduce heat and simmer until veggies are tender.

* I never measure the meat. I just use what I have which recently has been 1/2 rotisserie chicken OR the meat from about 8 drumsticks.