Really the only thing I have to do differently with this soup is omit the noodles or rice that I would normally add and simply up the vegetables. I also have to nix the bouillon cube because it is ILLEGAL, which is why I start with the sauteing of the garlic, onions, lemons, and vegetables to add flavour, when I normally would just throw stuff into the water and the let the bouillon do its thing! It's still pretty good, though, and fairly easy to make. It's not as smooth as the tomato soup so it feels a little more hearty and works great for school lunches, too.
Ingredients:
1 breast of chicken
3 Tbsp of olive oil
1 red onion
3 cloves of garlic
1 lemon
3 celery sticks
4 carrots
Broccoli florets
2 bay leaves
1 Tbsp dried parsley
1 tsp dried oregano
1 tsp dried rosemary
A pinch of salt and
Pepper to taste
Directions:
- Put the breast of chicken in a large pot and fill with water.
- Add a pinch of salt and the 2 bay leaves, and bring to the boil.
- Reduce heat to low and let simmer for an hour.
- Meanwhile, chop the onion and the garlic.
- Chop the lemon into about 8 chunks and chop up the celery, carrots, and broccoli.
- Saute the onions in a pan with olive oil for about 5 minutes.
- Add the garlic to the pan for another minute, stirring.
- Add to the lemon to the pan and saute, stirring, for another 5 minutes.
- Add the carrots and stir until soft they begin to get soft, about 15 minutes. You may need to add a bit more olive oil to the pan at this point so the ingredients don't dry. However, you are going to add all this to the soup, so don't add too much oil.
- Now add the celery and broccoli and stir for another 5 minutes.
- When the chicken is done boiling, add the pan ingredients as well as the parsley, oregano, rosemary, salt and pepper.
- Boil an additional 20 minutes or until the carrots are sufficiently soft.
- Remove the lemon pieces before serving.
