Lunch

Chicken soup

A hearty soup, easily made

Ingredients

Chicken stock 3 and 1/2 cups
Carrots 3 or 4, chopped
Celery 1 stick, chopped
Onion 1, chopped
Garlic 1 clove, minced
Chicken breast fillets 2, skinless
Fresh cilantro 1 tablespoon, chopped

10 minutes to prepare, 30 minutes to cook, ready in 40 minutes

This recipe for chicken soup is embarrassingly easy. Something this simple really sholdn’t produce something so hearty and delicious!

Step 1: Put the chicken stock in a medium sized saucepan; get it on your stove and bring it to the boil.

Step 2: Carefully put the carrots, celery, onion, and garlic into the saucepan.

Step 3: Lower the heat of the stove, and put the chicken fillets into the pot with the vegetables and chicken stock.

Step 4: Cover the pot and leave it to simmer for 20 minutes.

Step 5: Being super-careful, take the chicken fillets out of the pot.

Step 6: Cut the chicken into small pieces – it can be as shredded or as chunky as you like – and then put it back into the saucepan with the vegetable and stock.

Step 7: Stir in the cilantro, and it’s ready to serve.

Feel free to add some noodles about 10 minutes into Step 4, for a more filling dish.

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