Chicken Soup

Chicken Soup
Recipe type: Entree
Cuisine: Soup
  • 2 to 4 skinless chicken breasts (also a few pieces of bone-in for marrow)
  • 1 chicken bouillon cube
  • ½ cup chopped celery, as well as a few minced leaves
  • 1 medium onion, minced
  • ¼ cup chopped carrots
  • 1 can of chicken broth (low- or no-fat variety works)
  • ½ cup of rice
  • Dash of garlic salt
  • Dash of seasoned salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  1. Place chicken, seasonings, and bouillon cube in a three-quart saucepan with enough water to cover. Simmer for 20 minutes or until the chicken is done. Remove chicken, de-bone, and slice into small chunks. Return to broth. Add vegetables and chicken broth and as much water needed to cover.
  2. Cook for 45 minutes to one hour. You can add more bouillon cubes and a hint of hot sauce for more flavor. About 15 minutes before ready to serve, add rice and water as needed.
  3. If you want thicker soup, you can make a paste with 2 to 3 tablespoons of cornstarch or flour and ½ cup of water. Stir the mixture until it has no lumps. Add gradually to the soup, stirring as you do so. You will have to work up to the consistency you want.

* ¼ cup of barley (add liquid)
* wild rice instead of white (add liquid and time)
* fingerling potatoes
* small amount of leek, shallot, etc.