Chicken soup

By on December 16, 2011

 Chicken soup


4 cups of chicken stock (with no added chemical preservatives, disguised as “spices” or “natural flavors”)

2 1/2 cups of plain cooked chicken, shredded

1 medium yellow onion, diced

2 medium carrots, diced

2 stalks celery, diced

2 tbsp diced fennel (only use the bulb, not the leaves)

2 bay leaves (to add flavor, not to eat)

1 tbsp extra virgin olive oil


1) Add the oil to the bottom of a medium to large stovetop cooking pot and warm to medium heat.

2) Gently sautee onions, carrot, celery and fennel until soft.

3) Add chicken stock, bay leaf and chicken to the pot, then bring to a boil.

4) Reduce heat to low and allow to simmer for 5 minutes.

Serves 2 people. Will keep for at least 1 week.