My all time favorite season is just around the corner, so I figured with all these soup recipes floating around that I’d post my own! I make this all the time when it’s cold, and the leftovers are amazing too. Feel free to adjust the ingredients to your liking.
Ingredients:
2 cups of water
2 cups of chicken stock
2 cans of cream of chicken (one of the ONLY canned goods I ever use, they’re just so, s o bad for you that I avoid them as much as possible)
¾ Cup of milk
3 Bay leaves
1 tablespoon of pepper
1 tablespoon salt
1 Tablespoon Fresh Rosemary
1 Tablespoon Fresh Basil
1 Tablespoon Fresh Oregano
1 Tablespoon Fresh Sage
You can substitute the above ingredients with dried herbs/seasonings or just use 2 tablespoons of italian seasoning
1 Cup of carrots cut into circles
2 cups of yellow or red (or both) potatoes
½ Cup of green beans
½ Cup of corn
4 cloves of diced garlic
½ cup of diced onions
(For a quick and easier recipe, you can use ½ tablespoon of garlic powder and onion powder and use frozen veggies of your choice. I’d prefer it if you stay away from anything else canned, though, just because canned foods are so bad for you. Work with what you have, though! If canned is all that you can get right now, go for it.)
2 large chicken breasts cut up into bite size pieces
Steps:
First cook the chicken pieces until they’re white both inside and out! You do this by boiling it, cooking it in a pan, baking, however you want! Feel free to season it a bit if you want to add more flavor to the meat, but it’s not required at this step!
While the chicken is cooking (I usually boil my chicken) go ahead and prepare your vegetables. Since this is a witchy stew, I like to ground myself and think happy thoughts while I’m doing this step. I always wish for whoever I’m making this soup for enjoys it and feels great afterwards.
Once this is done, get a large pot ready and put it on the stove at high heat. Go ahead and add in your water, herbs, chicken stock, veggies, seasonings, and cooked chicken, then cover with a lid. You could cook the chicken at this part, but I just like to cook if beforehand because you can never be too careful when cooking chicken. Beef is okay rare and stuff, but poultry HAS to be cooked all the way through or you could easily get sick. Stir occasionally.
Now you can just sit here and chill, maybe say a chant if you’d like while you wait for the veggies to cook. This should take about 20-25 minutes for them all to be cooked through. Honestly this is my favorite part because the house just smells amazing while it’s all cooking.
Once it’s done turn the heat down to low-medium and wait for it to stop boiling before you add in your cream of chicken and milk. I do this part last because any other time I add it these two ingredients in it always turns out with the milk curdling or getting weird.
I add in the cream of chicken to give it a little extra thickness. 1 can for semi-thickness and 2 for super good thickness. Add in however much you like. Now just sit there and put it on low completely with the lid on, stirring occasionally, until it’s all mixed in and nice and thick.
And tada! It’s done and now you have some delicious soup for the chilly days and nights. when Autumn rolls around this year I’m gonna try and make some homemade bread to go with it. If I do I’ll post or link the recipe on this blog.
