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Homemade Chicken Soup Concentrate
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Description
I took the common ingredients in a lot of my soups: chicken, broth and veggies, and made a concentrate that can be easily turned into any number of soups. You can freeze portions of the concentrate, then simply defrost and add a few ingredients to make a quick soup (with relatively no chopping involved). Booyah, you have dinner.
Ingredients
- 8 cups Chicken Broth
- 3 pounds Boneless Skinless Chicken Breast, Trimmed
- 6 whole Carrots, Coarsely Chopped
- 1-½ whole Large Onions, Coarsely Chopped
- 6 stalks Celery, Coarsely Diced
- 1 cup Frozen Green Peas
- 1 cup Frozen Corn Kernels
- ½ teaspoons Black Pepper
- ½ teaspoons Garlic Powder
- ¼ teaspoons Celery Salt
- ¼ teaspoons Dried Thyme
- ¼ teaspoons Dried Dill
- ½ teaspoons Sea Salt
Preparation
Combine all ingredients in a large stockpot and bring to a boil. Reduce heat to a medium-low simmer, cover and cook for 2 hours, or until chicken is tender and easy to shred. Remove chicken from the pot and shred into bite sized pieces with a fork. Return chicken to the pot.
Divide soup into three even portions (I used mixing bowls to ensure my portions were even and equally filled with all ingredients). You may freeze all portions in Ziploc gallon bags if desired.
More Recipes from Lindsay {Eighty Twenty Dietitian}
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