Two batches of soup in one week? Yep! When one falls ill, it's a domino effect! Here's a simple yet delicious homemade chicken soup...they'll be asking for more!
For a large 10 serving batch:
3 stalks of celery-diced thin
1 cup baby carrots-diced
2 packs of thin cut chicken breasts (equal to 5 whole)-cubed
In a stock pot-sautee celery, carrots & chicken with 2 tbsp garlic powder, black pepper, dry parsley, oregano, basil & 1/3 cup salt.
When chicken is "browned" add 10 cups of water.
Simmer for 30 min...then bring to a boil and add 1 box of your favorite pasta (ditalini works great...doesn't get mushy)
Stir a few times & lower heat to med-high. Once the pasta is tender, after 9 min, your soup is ready!
Dust with Parmesan & enjoy!
Xo j
*no pics...it went that fast!