The cool summer weather we have been experiencing here in New England has been giving me earnings for Fall weather and food. So, this past weekend I decided to make chicken soup. No, not chicken noodle soup. I decided I would have a grilled cheese sandwich with my soup, so I decided to hold the noodles (not literally!). I did not follow a recipe, but was pleasantly surprised at how tasty my soup turned out. Here is how I did it…
Ingredients:
- 1 precooked rotisserie chicken with the meat pulled off into small strips
- 2 handfuls peeled baby carrots, coarsely chopped
- 1/2 stalk of celery, coarsely chopped
- 1 small yellow onion, coarsely chopped
- 1 32 oz. carton chicken broth
- 1 cup of water
- 2 Tbsp fresh thyme (can also use dried, but use less)
- salt and pepper to taste
- 2 Tbsp olive or canola oil
Procedure:
Begin by heating a large cooking pot on medium heat. Once heated, add oil (you will know it’s hot when it looks thinner and more liquified-you can also put a piece of vegetable in the pot and it should sizzle). Pour in chopped carrots and celery. Add salt and pepper to season. As the vegetables become more tender, add the onion and thyme. Again, add salt and pepper to flavor. When the vegetables have softened, add the chicken broth, cup of water, and chicken. Bring to a boil and then reduce heat to low. Cook, covered, for one hour. Serve with your favorite salad or sandwich.
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