Healthy, Homemade Chicken Soup Recipe

We raise chickens on our small farm, and last week was butchering day for some of the meat birds. With an over abundance of chicken, but no more energy, I decided to the simplest chicken recipe I knew of: soup. I looked into my pantry and fridge and just threw what I had into a pot, making a soup that the men of my house loved. They ate every last drop so quick that I only got one small bowlful before it was gone.

I put a couple of large chicken breast in a pot with enough water to cover the breast well, and stewed it along with salt, coarse ground pepper and garlic. I don’t really measure, so I would say just keep adding the spices until it tastes the way your family likes it. I added half a diced onion and stewed this until the chicken breasts were tender, then removed the breasts and cut them into small chunks. I added them back to the water, then added a cup of corn, two stalks of celery, half a green pepper, and some a cup or so of rice. I let that stew for a while, and then I added a can of mild rotel tomatoes, a fourth cup of brown sugar, and a couple of tablespoons of cream cheese.

This soup was hot and spicy, and with a loaf of freshly made wheat bread, makes a hearty enough lunch for my houseful of males.

The next day we had a fellowship meal at our church, and I made chicken and rice. It had the green peppers, broth, celery, and spices that the soup the day before had. I had some left over after the meal, so the next day, I simply added the rotel, brown sugar, a few more vegetables and cream cheese to the left over’s, and we had the soup again. Although it wasn’t quite as tasty as the first batch, it was still eaten up and was a good way to use the left over chicken and rice.

Homemade chicken soup is so easy to make. All it needs is chicken and the broth it’s stewed in, some vegetables, spices, rice or potatoes, and whatever else you have in your fridge to add to it. Use your imagination to make this healthy soup for your loved ones. It rarely turns out wrong.

I put a couple of large chicken breast in a pot with enough water to cover the breast well, and stewed it along with salt, coarse ground pepper and garlic. I don’t really measure, so I would say just keep adding the spices until it tastes the way your family likes it. I added half a diced onion and stewed this until the chicken breasts were tender, then removed the breasts and cut them into small chunks. I added them back to the water, then added a cup of corn, two stalks of celery, half a green pepper, and some a cup or so of rice. I let that stew for a while, and then I added a can of mild rotel tomatoes, a fourth cup of brown sugar, and a couple of tablespoons of cream cheese.

This soup was hot and spicy, and with a loaf of freshly made wheat bread, makes a hearty enough lunch for my houseful of males.

The next day we had a fellowship meal at our church, and I made chicken and rice. It had the green peppers, broth, celery, and spices that the soup the day before had. I had some left over after the meal, so the next day, I simply added the rotel, brown sugar, a few more vegetables and cream cheese to the left over’s, and we had the soup again. Although it wasn’t quite as tasty as the first batch, it was still eaten up and was a good way to use the left over chicken and rice.

Homemade chicken soup is so easy to make. All it needs is chicken and the broth it’s stewed in, some vegetables, spices, rice or potatoes, and whatever else you have in your fridge to add to it. Use your imagination to make this healthy soup for your loved ones. It rarely turns out wrong.

We raise chickens on our small farm, and last week was butchering day for some of the meat birds. With an over abundance of chicken, but no more energy, I decided to the simplest chicken recipe I knew of: soup. I looked into my pantry and fridge and just threw what I had into a pot, making a soup that the men of my house loved. They ate every last drop so quick that I only got one small bowlful before it was gone.

I put a couple of large chicken breast in a pot with enough water to cover the breast well, and stewed it along with salt, coarse ground pepper and garlic. I don’t really measure, so I would say just keep adding the spices until it tastes the way your family likes it. I added half a diced onion and stewed this until the chicken breasts were tender, then removed the breasts and cut them into small chunks. I added them back to the water, then added a cup of corn, two stalks of celery, half a green pepper, and some a cup or so of rice. I let that stew for a while, and then I added a can of mild rotel tomatoes, a fourth cup of brown sugar, and a couple of tablespoons of cream cheese.

This soup was hot and spicy, and with a loaf of freshly made wheat bread, makes a hearty enough lunch for my houseful of males.

The next day we had a fellowship meal at our church, and I made chicken and rice. It had the green peppers, broth, celery, and spices that the soup the day before had. I had some left over after the meal, so the next day, I simply added the rotel, brown sugar, a few more vegetables and cream cheese to the left over’s, and we had the soup again. Although it wasn’t quite as tasty as the first batch, it was still eaten up and was a good way to use the left over chicken and rice.

Homemade chicken soup is so easy to make. All it needs is chicken and the broth it’s stewed in, some vegetables, spices, rice or potatoes, and whatever else you have in your fridge to add to it. Use your imagination to make this healthy soup for your loved ones. It rarely turns out wrong.