Home Made Chicken Soup

Ingredients

2 cup Water

2 – 5 TBLspoon of Chicken Soup Mix (check for sugar)

¾ cup Celery, sliced

¾ cup Carrots, sliced

½ cup Onions, chopped

4 oz Chicken

Directions

Bring Water to a boil.  Start with 3 TBLspoon Chicken broth – seasoning amount to your preference.  Add Vegetables and Chicken.  Cook Chicken in soup.  When Chicken is fully cooked, remove from soup and shred with a fork, then return to soup.  Cook until everything is soft.

Makes 1 serving

Abstinent Measuring

Each serving = 1 protein and 2 vegetables

Optional
After first 30 days you may add 1 oz of a Grain such as program approved Buckwheat (kasha) or Brown Rice

Note

The original recipe from the 2004 Area II Cookbook called for Knorr Chicken Broth.  And yes you can find it in Cubes without sugar… but when it’s in the can as a powdered from… the sugar gets “slipped” back in.  ARG!.  So just be careful and read the labels. 

Personally I save the drippings from any baked or “fried” chicken I make, freeze it into ½ cup portions and use that for chicken broth.  The ½ cup size allows some portion control (lol!) even when many times my recipe sizes call for more than one chicken broth ice cube.  When I run out of the frozen “homemade” stuff, I use the Knorr Cubes.

*contribution from Area II Cookbook 2004