I made this soup when we didn’t know what to make for dinner. It’s easy because you don’t need much more than what you usually have in your refrigerator. All the veggies should be diced to about the size of a pea; the shape doesn’t matter so much. I didn’t write amounts for this recipe because it doesn’t really matter. Use as much chicken as you need to feed everyone you are serving. I broke down a whole chicken and used one leg, two wings, and the back and it fed two of us for about 3 days. If you want exact amounts for the veggies, two cups of onions, one cup of celery, and one cup of carrots should be plenty. This is basically a recipe for chicken stock, but if the veggies are cooked nicely, it’s a great soup.
If you would like to make this recipe more filling, you can add some cooked rice to the bowls and then ladle soup over it to make Chicken and Rice soup, or add cooked pasta (orzo or penne work great) for Chicken Noodle Soup. You could simply serve with warm sliced bread and butter. Small diced potatoes would also be nice in this recipe. There are many opportunities with this base soup.
Depending on the pieces of chicken used, this soup can be anywhere from 0 WW points or about 10 WW points. I made it with one leg and two wings which makes it about 2 points per serving.
Ingredients
Chicken
Carrots, small dice
Celery, small dice
Onions, small dice
Garlic, chopped
Bay leaf
1. Place the chicken in a large pot and fill with water until the chicken is just covered. Season the water with salt and pepper. Bring to a boil, then reduce to a heavy simmer.
2. While the chicken boils, preheat a sautee pan on the side. Sautee the veggies together until the carrots and celery are just starting to soften. Take them off the heat until the chicken is done.
3. When the chicken is cooked through, remove the chicken pieces from the water, but do not throw away the water. Pull the chicken off the bone (they can be in large pieces) and add back to the pot.
4. Add the veggies to the pot and the bay leaf. Bring the soup back up to a boil, then reduce to a simmer. Continue cooking until the veggies are done. Adjust the seasoning and serve.
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