Chicken Soup
I really don’t need an excuse to eat soup. Let’s be honest, it can be super hot out and I would still like some soup. Granted there is something about fall being in the air and soup pairing well with fall, but in reality we eat soup all year long.
My whole family loves it, I’m guaranteed my kiddo will eat soup (life hack, I actually let her drink it out of a straw because it’s less messy) and soup leftovers always seem to taste better.
As a result we have soup a few times a month. When Katelyn shared this recipe with me, I knew my whole family would love it and it would be a great way to sneak some extra veggies in Grace’s diet (which never hurts right?).
So to the stove top I went to make this little chicken soup which is totally not your standard chicken soup. Lots of spices, lots of big flavor (yasss) and no noodles. A total win all the way around especially because the leftovers taste even more amazing the longer you have them!
Chicken Soup
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6 to 8
2 tablespoons olive oil
1 bunch of celery, diced
1 yellow onion, diced
Half a bag of rainbow carrots, peeled and diced
1 small head of cauliflower, diced
6 to 7 red or gold potatoes, peeled and diced
1 6 ounce can of tomato paste
1 pound of chicken
2 boxes of chicken broth
Cumin
Oregano
Salt and Pepper
Garlic Powder
Granulated Onion
In a large soup pot, heat up your olive oil and add in your onion and celery, cooking until the onion is translucent. Add in the carrots, cauliflower, and potatoes as well as your spices (all are to taste), and mix until well combined. Add in the tomato paste and mix until it covers all of the veggies, and then add in some more spices, let it cook for a few minutes stirring the whole time. Add in one box of broth until the tomato paste is thoroughly incorporated, and then add in the second box of broth and the chicken. Cover and bring to a boil, cooking until chicken is cooked through. Remove the chicken, chop and add back into the soup. Serve while hot! Enjoy!
