WEEKNIGHT CHICKEN SOUP

We have had a week of cloudy weather, which is actually a relief! I don’t know about you, but this kind of weather puts me in the mood for making soups, stews and to bake!!! Stay tuned for more cool weather inspirations.

So I have all the Home Made Chicken Stock that I made yesterday (which was a cinch by the way), for a quick and easy, not to mention yummy dinner I am making homemade chicken soup (also a cinch).

Say whaaaat?  You don’t have any Homemade Chicken Stock?  I don’t think you can make this then.  Just kidding!  This is Weeknight Chicken Soup; a use what you have kind of soup. Don’t have homemade chicken stock; then store bought chicken stock will work just fine, just be sure it’s low sodium.    If you don’t have green beans then add broccoli.  Toss the leftover chicken from last night into the soup.  I had leftover rice in the refrigerator, so I added that to my soup.

Here goes…

 

Remember this beauty?

 

 

 

 

 

 

 

I froze the rest of the stock, but kept this to use for tonight’s soup.  If you don’t have homemade you can use a low sodium, store bought chicken stock.

 

 

 

 

 

 

Cut about half of an onion into a large dice…

 

 

 

 

 

 

And a couple of pieces of celery…

 

 

 

 

 

I only had baby carrots in the fridge; so I cut them in half on the diagonal, so that they would look pretty.

 

 

Bring the onions, celery, carrot and chicken stock to a simmer.
*If you are using uncooked rice add that to the pan as well.  

Once the liquid comes to a simmer, cook for about 20 minutes. 

 

 

 

I always like to pound out my chicken breasts, just to an even thickness.  This allows every bite to be equally juicy, because the chicken cooks the same all the way through.

 

 

 

 

 

Season the chicken with Old Bay seasoning.

 

 

 

 

 

 

Sauté the chicken with a couple of teaspoons of oil.  Any oil will do.




 

**If you don’t feel like getting the skillet out; then don’t bother pounding the chicken out, just cut the raw chicken into nice strips and add it to the simmering soup at the beginning of the recipe. BUT sauteing the chicken will add more flavor to the soup. It's your call.

I use a splatter screen to keep my cleanup to a minimum.  I’m lazy like that.

 

 

 

 

 

I also had just a few green beans left in the crisper, so this was a perfect use for them. 

Add them to the pot along with…

 

 

 

 

2 tablespoons of flat leaf parsley for freshness...

 

 

 

 

 

*The leftover rice... 

 

 

 

 

 

 

And the cooked chicken. 

Shredding the chicken gives the soup a more rustic look. 

 

 

 

 

Cook for about 8 minutes.  Until the beans are cooked but crisp, and the rice is hot.

Season the soup with salt and pepper to taste.

 

 

Can you believe this soup was made in less than 30 minutes?

 

 

Serves 4 

8              cups       Chicken stock, low sodium, or homemade

½                             Medium onion, large dice, about a ½ cup

2              stalks     Celery, large dice, about a ½ cup

2-3                          Carrots, large dice, about 1 cup

1/2          cup           *Uncooked rice

2                             Boneless, skinless chicken breasts

                               Old Bay seasoning

2               tsp          Oil

1              cup         Green beans cut into about 1 ½ inch pieces

2              Tbsp      Chopped flat leaf parsley, or cilantro

                              Salt and pepper to taste
 

* or use 1 1/2 cups of leftover cooked rice . 

1.       In a medium saucepan add the chicken stock, onion, celery, carrot, and rice.  Bring to a simmer and cook the soup until the veggies are tender, and the rice is cooked, about 20 minutes.  

     **If you are using raw, cut chicken, add that to the pan as well (see the note at the end of the recipe).

2.       Meanwhile; season the uncooked chicken breasts with Old Bay seasoning.

3.       Heat the oil in a skillet over medium high heat, sauté the chicken until it's cooked through, about 4-5 minutes on each side.

4.       Shred or dice the cooked chicken into big, bite sized pieces.

5.       Add the green beans, chopped parsley, and the cooked chicken to the soup for the last 8 minutes or so of cooking.
      *If you're using leftover cooked rice, add that in this step. 

6.       Season the soup with salt and pepper to taste.

      **Browning the chicken gives the soup an added depth of flavor. If you want to skip that step; then cut the raw chicken into strips, and add the chicken to the pan to poach, in step 1.
      *** Even easier; add some leftover rotisserie chicken that has been shredded.

Serve with a good loaf of bread and enjoy.