Chicken soup is so comforting anytime. It’s especially good on cold nights or when you’re not feeling well. It’s like a big fluffy blanket for your body and soul.
Here is a delicious recipe that is simple, only takes a handful of ingredients, healthy, lots of protein, easily customizable by adding what you have in the refrigerator.
3 large boneless skinless chicken breasts
sprinkle of flour
1-2 15 oz. cans of organic / natural cream of chicken soup – buy the best quality you can find
pinch of: salt, thyme, poultry seasoning, 2 bay leaves
fresh or frozen veggies: I like mini carrots (aka no peeling or chopping), frozen peas, or mixesd veggies are excellent too
1 cup rice or pasta
Rinse chicken. Sprinkle with flour. Place on bottom of crock pot. Add soup, onion and spices. Cover with water and cook on high for 5-6 hours or low for 8 hours. Depending upon the size and thickness of the chicken breasts, it may require longer cooking. I used huge breasts so I cooked it on high for 5 hours until the chicken was soft. Then I turned it to low and cooked it until it shredded easily. *You can also use frozen chicken, just adjust the time and level of cooking accordingly.
20 minutes before you’re ready to eat, add veggies and optional rice or pasta. I used vegetable pasta for color and extra flavor. Serve with crunchy bread to dip in the soup and salad. I love the salad kits at Trader Joes, Whole Foods, Sprouts or your local grocery store.