• You’ll Need:

    • Soup Pot
    • Skillet
    • Spatula

  • Veggies:

    • 2 Carrots
    • 2 Celery
    • 2 Jalapeno
    • Mushrooms(I add these sometimes)
    • Olive Oil(cold pressed)
    • Onion (1/4 white)
    • Onion (1/4 red)
    • Low Sodium Chicken Broth

  • Meat:

    • Chicken Breast (3 boneless skinless of however much you want)

  • Garnish:

    Advacado
    Cilantro
    Diced white onion

  • Seasoning

    • Italian seasoning
    • 1/4 pkg Ranch dressing mix

My niece recently had to have emergency surgery. I knew her mom wouldn’t have time to cook so I whipped a batch of this up. It’s great for so many reasons. It freezes well which makes it really nice to take into work and it also is easy to make. I love tortilla soup but I wanted a soup that didn’t have the fried tortillas in it because I was avoiding fried food. I also like chicken noodle soup but I don’ t like the noodles so… I came up with this recipe which works well for me when I’m working out and craving comfort food.

Just FYI I don’t really measure anymore on this recipe so I’m not much help except to say just look at what’s in your pan does it look like what you think is a good mix of colors and flavor.

I start by dicing my veggies. Then I put some olive oil in my soup pot and pour in my veggies beginning to saute them. I like them to get a little black on the edges. I stir them as I go so I don’t burn them an then when they are tender I add about half my chicken broth and lower the heat.  The rule of two is good until you decide how you like your soup. I like a lot of veggies so I’ll sometimes do three of each veggie.

Next, I take my chicken and cut it up(whatever your size preference). I usually use about three medium-size boneless skinless chicken breast. I put the cut up chunks in a skillet with some olive, turn the heat to medium and let it start to brown, stirring as needed. Once it’s brown on both sides, I add it to my soup. Then I add more chicken broth or water to achieve the thickness I like.

Now it’s time to add the Italian seasoning. I use a package of Good Season Italian. Then sometimes I add a 1/4 package of Spicy ranch dressing.

Turn the heat to high and bring it to a light boil for about 5-10 minutes. About the time I can smell the flavors,  I’ll adjust the temp to low.  Now if you want you can add noodles or cook some rice, do whatever works for you.

Next just dish it out and top with your favorites. I just like it with diced white onion on top, cut up avocado and chopped up cilantro and/or parsley. Sometimes I’ll add a smidge of shredded cheese too.

*** Sometimes I measure out 2 cups into freezer safe bags. I freeze it, and then I can just put it in my lunch box and go. I like the baggies that allow you to write on them. See picture below from an old batch.