Chicken Soup

Chicken Soup

1 yellow onion chopped fine
1 tablespoon of olive oil
2 stalks of celery chopped medium
15 mini peppers chopped medium
3 large cloves of garlic micro-minced
1 container of low sodium chicken broth
2 cups of water
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon herbs de provence
1teaspoon sea salt
1/2 teaspoon freshly ground pepper
8 mini potatoes cut into bite sized pieces
3 boneless skinless chicken thighs cut into bite sized pieces
1 pint button mushrooms quartered

Even on a warm day such as today, chicken soup is so comforting. Sauté the onions in a bit of olive oil till soft. Add the celery and sauté till slightly soft. Next add the peppers and sauté some more. Last add the garlic and sauté for one more minute. Add the chicken broth and water and all the herbs and seasonings. Add the potatoes and chicken. Cook on low simmer for an hour to meld ingredients. Last add the mushrooms and cook for half an hour longer. You could freeze this and then add noodles later when reheating the soup. If freezing allow enough room for liquid to expand when frozen. Enjoy !

Happy Easter !