RECIPE TEN: CHICKEN OUP (˶ˆᗜˆ˶)

Note: This is about a single serving of soup. Double or triple or quadruple this recipe for multiple servings to put in the freezer and take out whenever! Also, this isn’t chicken noodle soup because I wanted to reduce the amount of simple carbs for these recipes. Sorry love :(

Ingredients:

• 1 ½ tablespoons butter
• 8-10 mini carrots OR ½-1 whole carrot
• 2-4 mini celery sticks OR 1-2 whole celery sticks
• Cooked boneless chicken
• 2 cups water
• 1-3 teaspoons salt
• ½-1 teaspoons pepper
• ⅛-¼ teaspoon rosemary
• ⅛-¼ teaspoon thyme
• ¼-½ teaspoon garlic powder
• 1 bouillon cube (Note: if you don’t have a bouillon cube simply use chicken broth instead of water. Or use both. Do whatever you want forever.)

Directions:

1. Add the butter to a small pot and turn the heat up to medium-low (4/9 on my stove).
2. While the stove is heating, chop up the carrots and celery. Cut up as much as you’d like to eat. Veggie cutting guide is here.
3. When the pot has heated, toss the veggies in. Let them cook until you can pierce them easily with a fork and the celery is partially translucent. You can add a small bit of water or vegetable broth to the pot and cover with a lid for a faster process (still remember to stir every once in a while!).
4. While the veggies are cooking, cut or shred the chicken into bite sized bits or shreds. It doesn’t really matter how you cut it as long as they are all generally small bits in the end.
5. When the veggies finish, add the chicken and stir. Let cook for 30 seconds - 1 minute.
6. Add the water or vegetable broth to the pot. Turn the heat onto high (8/9 on my stove) and cover with the lid until simmering.
7. Add the bouillon cube if desired. Turn the heat back down to a medium-low.
8. Add the salt, pepper, rosemary, and thyme little by little and taste along the way. You want it to be nice and flavorful but not overly salty.
9. Let cook for just a little longer and then kill the heat and enjoy!