Some nights around our home are pretty busy- so dinner has to be quick and easy. One of my favorite solutions to those kinds of nights is soup. This recipe is so simple- anyone can do it – even a husband who may not be an expert in stove-top cooking. (Mine knows how to grill and broil like a pro! The stove-top….not his favorite – unless its bacon.)
If I know a busy night is coming – A day or two before, I’ll dice some veggies, put some Trader Joe’s frozen chicken thighs and some of my homemade broth in the fridge to thaw, and gather some spices and herbs together in a little bowl. All ready for an easy night of soup making.
The instructions I leave for my husband are my favorite part…
- Throw chicken, broth, veggies, and herbs/spices in pot.
- Bring to a boil, cover with lid, reduce heat to about a 2 (low) and leave for an hour.
- Return, remove chicken, shred or chop, and return to pot.
- DONE. Cover it and let it simmer on low until eating time.
Oh but the ingredients?
- Abunch of diced veggies- 3-8 cups- whatever you have! I love any combo of carrots, parsnips, mushrooms, turnips, onions, celery, and kale in my soup.
- Meat- a pound or two of raw chicken or raw stew beef, or pre-cooked ground beef (or even no meat!- it’s whatever you have.)
- Homemade chicken or beef broth/stock- about 2-6 cups depending on the amount of meat and veggies you have- if you only have store-bought broth/stock, throw some Grass-Fed Gelatin in there! If you have none of those, well just add water. :) I normally add just enough liquid to barely cover the veggies and meat. More liquid will be released from the veggies as they cook.
- Herbs- rosemary, thyme and parsley are my favs- I normally add a heaping tsp of each – if you have fresh even better! I use 1 tbsp per herb of fresh.
- Sea Salt- 2-3 tsps and Pepper- 1-2 tsps
My favorite part? The Bone Broth will aid in healing your gut.
We love our soup with some “corn”bread. Here’s one of my favorite recipes by Michelle over at Gluten Free Fix – huge fan of her simple and delicious recipes: