This is a delicious recipe I like to make for the whole family. It’s warm, tasty, and goes with so many side dishes. The chicken is baked beforehand so it is moist and tender, adding a lot to this flavorful soup. Serve it with salad or a baked potato for a healthy lunch, or with warm bread and butter for dinner. It’s great with my cornbread recipe, and you can also serve it on top of rice. Add noodles and you’ve got an instant chicken noodle soup for a natural cold remedy. Jar it up and tie a ribbon around it for a wonderful gift. It’s a very versatile recipe and you can do so many things with it!
I like to make a big pot of this soup, have it for dinner two nights in a row, and freeze the remainder in small portions in 8 ounce Ball Jars (with plastic lids) for Baby M. Sometimes I drain the soup before freezing so it’s more of a chicken vegetable casserole than a soup. Baby M loves it, and it goes wonderfully with pasta or rice for a healthy toddler meal.
You will need:
- 3 Organic Boneless Skinless Chicken Breasts
- 4 Potatoes, rinsed and chopped (I leave the skin on)
- 2 cups Green Beans, rinsed and chopped
- 3 cloves Garlic, peeled and minced
- 1 large Onion, peeled and diced
- 1 1/2 cups Celery, rinsed and chopped
- 2 1/2 cups Carrots, peeled and chopped
- 1 cup Frozen Peas
- 1 can Corn
- 3 tbsp Butter
- 1/2 gallon + 3/4 cup Water
- 1 can Campbell’s Chicken Broth
- 2 1/2 tbsp McCormick Chicken Base2 cubes Rapunzel Pure Organic Vegetable Bouillon with Sea Salt & Herbs
- 3 tbsp All Purpose Flour
- Coarse Ground Black Pepper
To prepare chicken, preheat oven to 375 degrees F. Melt 2 tbsp butter in the microwave. Pour half of it into a glass 8″ x 8″ square baking dish, and sprinkle a pinch of salt and pepper evenly over the butter. Place chicken breasts on top of the melted butter. Pour the remaining butter on top and then sprinkle evenly with more salt and pepper. Cover dish with foil and bake in preheated oven for 35 minutes, or until internal temperature just reaches 165 degrees F. Take dish out of the oven, uncover, and allow to cool completely. Then cut or shred the chicken into small bite-size pieces.
Meanwhile, prepare the vegetables. In a large pot, melt 1 tbsp butter. Add celery, garlic and onion and saute (stirring often) on medium for 3-4 minutes. Add 1/2 gallon water, potatoes, carrots, chicken base, chicken broth, and vegetable bouillon and stir until blended. In a small dish, combine 3/4 cup water and flour, wisk together and microwave for 30-60 seconds until thick. Stir and then add to the pot with the other ingredients. Set on high until boiling, then reduce to a medium simmer for about 30 minutes or until vegetables are just turning tender. Add green beans, corn, peas, and salt and pepper taste. Continue cooking for 25 minutes on a low simmer. Serve.
Hope you enjoy!