so the butcher has a cold. this Florida weather does it to us every year, hot during the day and cold at night, our bodies don’t know what to do and we inevitably get sick. so he asked in his cutest, most pathetic sniffly (but still super tough of course haha) voice, “can you make your chicken soup?” How can I say no to that?! This soup is super simple and super delicious. Here goes…
2 chicken breasts (diced)
a few tbs. olive oil
1 medium onion (diced)
1 bag carrots (diced)
1 bag celery (diced)
2 cartons chicken broth
salt & pepper
2-3 garlic cloves (minced)
1 can tomato sauce
1. Heat olive oil in pot. Add onion and garlic until slightly brown and translucent.
2. Add chicken and spices (I don’t measure the spices I just sprinkle them generously and taste as I go, sorry) Cook until chicken has a nice color to it and is pretty much completely cooked.
3. Add carrots and celery, re-season a bit if necessary.
4. Add chicken broth and tomato sauce, bring to a boil, then simmer for 15-20 minutes. (The longer the better but that’s the minimum amount of time to really let the veggies get nice and tender.) Serve by itself or with rice, pasta, a nice hunk of bread, whatever you like. The best part about this soup? It’s even better the next day, so I hope you have leftovers!