Chicken Soup

We have been fighting a cold around here this week. So, last night I decided a pot of chicken soup was in order! I looked at some recipes I had and then ended up just making my own. :-) It turned out pretty yummy I think!

Chicken Soup

40-64 oz chicken broth (see note at bottom of directions) *

1 large potato, diced

1 red onion, diced

3 carrots, diced

10 cloves garlic, minced

3 tsp sea salt

1 tsp pepper

1/2 tsp cayenne pepper

1 1/2 tsp oregano

2 chicken breasts

(I used uncooked, cut into large chunks, but diced or already cooked and cut small would work as well!)

Put everything into the saucepan and bring to a boil.

Turn down and let simmer till chicken and vegetables are cooked.

(I then took the large chunks of chicken out and diced into small bits and returned to the pot, call me crazy but I HATE cutting raw chicken and would much rather spend the time cutting it smaller after it's cooked! You could skip this step if you just diced the chicken to begin with!)

I let it simmer a couple more hours till I was ready to serve it, but really once the chicken is cooked and the vegetables soft - you can serve anytime. I ended up adding another maybe 3 cups of broth about halfway thru the afternoon cause I thought it needed more. If you served when it was first done, you probably wouldn't need to do this!

Serve hot with homemade bread!

Serves 4-6

I loved the little kick that the cayenne pepper and lots of garlic gave. I like spicy soup!

And it was just as good for lunch today.

*(I used half homemade and half organic Pacific Chicken Broth cause that's what I had! I ran out of my homemade stash and was waiting to make more this week 'cause Katie teased us and hinted she had some good ideas on getting the stock to gel and I decided to wait and see what she was doing before I made my next batch! Which she did :-) Thanks!)

This post is part of Pennywise Platter at Nourishing Gourmet and

October Fest at Kitchen Stewardship.