Nothing heals better than classic chicken soup. Make a large batch and freeze for this long winter nights, or give to a friend who may be under the weather.
Simple Chicken Soup
4 Chicken Breasts, quartered
1 Onion, quartered
4 carrots (omited in cookbook)
4 stalks of celery
½ tsp whole peppercorns
1 Bay Leaf
4 Tbsp Herb Mix (39)
3 Cups Mixed Veggies, diced (Choose from combo of celery, broccoli, zucchini, cauliflower and asparagus)
¼ Cup Fresh Parsley, chopped
Pepper, to taste
Place chicken breast in large stock pot. Add onion, 2 carrots and 2 celery stalks each cut into 1 inch pieces, peppercorn and bay leaf. Cover completely with cold water. Stir in 2 tablespoons herb mix. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove chicken pieces and place on cutting board. Strain and reserve broth. Add in remaining vegetables and remaining 2 Tbsp of herb mix. Simmer for 10 minutes.
Meanwhile, cut chicken breasts into bite size pieces and add back into soup once veggies are done. Add pepper to taste.
Serve with a garnish of parsley on top of each serving.
* Try freezing some of this soup for a quick meal on a busy day.