I have to share this chicken soup recipe with you that I recently concocted. I always love to find a quick and easy weeknight meal, especially because we’re on the go most evenings for the kids’ activities. Soups are so easy to make and this one is hearty and healthy. You can adapt it anyway you like as well – I’ve made different variations with pork tenderloin instead of chicken and the veggies I add in are always different, depending on what I have on hand – that’s what’s so great about it! Read on to get the recipe!
This recipe calls for all basic ingredients; you may already have each of them on hand and it feeds about 4-6 people.
4 chicken breasts (or 1 large pork tenderloin if you prefer, both are fantastic)
1 medium onion medium diced (it doesn’t have to be red, but they’re my favorite)
2-3 cloves fresh garlic chopped fine
1/4 cup olive oil
1-2 boxes of chicken stock (I used Campbell’s)
Salt and pepper to taste
Chopped fresh vegetables of your choice (read on for more details)
1 – Heat the oil on medium-high in a dutch oven. Sauté onion and garlic for about 5-10 mins until they take on a brown, roasted color.
2 – Cut your chicken breasts in half so they’re in smaller chunks and season with salt and pepper. If using pork tenderloin, you can do the same. Place in your dutch oven and brown on each side, making sure your meat is cooked through – I’d say about 5-7 mins each side for the chicken, 3-4 mins for the pork – make sure not to overcook! On a side note, I always cook pork slightly rare, leaving a little pink. Remove from the pot.
3 – Slice the meat into thin slices.Leave on the side and cover until later.4 – Pour stock into the pot and bring to a boil. Make sure to scrape all those delicious brown bits off the bottom – the roasted flavor you get is incredible. Add some more salt and pepper if you like. Reduce and simmer for 5-10 mins.
5 – Add the desired amount of meat per serving and top with fresh veggies. Ladle the hot soup into each bowl over everything. Raw vegetables work well because they soften just a little from the heat and don’t get mushy (we do not like mushy veggies!). The only veggie I cook ahead is broccoli, the kids’ favorite, but only lightly steamed so its still crunchy and then add it right before serving. I also love to add chopped fresh spinach, peppers and onions too. Mushrooms are great as well, you can chop chives or green onions for some fresh kick as well. Throw in some kidney or lima beans for added protein if you like. The point is, you can add whatever you want to this flavorful recipe. It takes about 20-25 minutes to make. Make it ahead during the day, which is what I often do, so it’s ready to go when we’re on the run.
I really hope you try this! You will love it, it’s become a staple for us this winter and the beauty is, it’s always different!
Bon appetit :)