Tuesday, September 22, 2009

Mom's Chicken Soup

This is my mother's recipe that she made for us when we were sick. If you ask me it is the best chicken soup there is! This can be altered, and there is not an actual "recipe" for it, but since I made it for a sick friend today, I am going to put down what I did- it was a big batch. *tip for any broth soup, while I would love to make my own chicken stock, I don't typically have the time, or remember to do it, so I use Swanson's chicken broth, and add Better than Bullion chicken base to it- this adds tons of flavor!*

In large pot saute in 2 tbs olive oil until tender:
2-3 chopped carrots
2-3 stalks chopped celerey
1 chopped medium onion
2 quarts chicken broth plus 2 tbs better than bullion chicken base (found by the bullion cubes)
6-8 chicken tenders (cook under liquid, remove, chop, return to broth)
Once chicken is cooked:
3 tbs dried tarragon
pepper to taste
(this will not need salt, as the broth is already salty)

simmer on low 20-30 minutes

Add cooked brown rice right before serving (or you can use uncooked egg noodles, and add right before serving, allowing time to cook in the broth)

1 comment:

  1. Thought I would let you know that I made the last night, and it was so good! I had never made chicken soup before, and it was so easy! Thanks for sharing recipes - I'm always looking for something new and easy to try!