A Simple Recipe - Black Pepper Chicken Soup

This is a recipe I put together from a few different sources. I was looking for a soup recipe that I could make in a jiffy on those cold and busy days.

Being that this is NaNoWriMo, I want to spend as little time as possible in the kitchen. :) (In case you don't know, it's a BIG month for us writers.)

I made a big pot because I wanted to have some left for at least one other meal and maybe a lunch or two.

The more I can make at one time, the better I'll feel about it later. :)



Black Pepper Chicken Potato Soup

Several cups of potatoes depending on how thick you want it to be - at least 5. Use small potatoes cut in half (the fastest) or cut up larger potatoes.

A small bag of baby carrots (I dump these in as is).

Two stocks of celery - use kitchen shears to cut. If you don't have any, get some. They will really help cut down your time in the kitchen.

Half to one large sweet onion cut up.

Chicken. As much as you want. Use leftover chicken, rotisserie chicken, or a couple of large cans of chicken. They all work great.

2 large (32 oz) containers of chicken broth. You may need to add some water for the liquid to cover the rest of the ingredients.

2 teaspoons of salt

1 to 1 1/2 teaspoons of ground black pepper, if you like it peppery

2 bay leaves

2 to 3 teaspoons of chopped garlic

1 teaspoon of basil

1 teaspoon of dill weed

1 teaspoon of thyme

Cut up potatoes, onion, celery, and chicken in a large pot.

Add all other ingredients.

Put on medium to medium-high for 20-30 minutes, or when potatoes and carrots are tender. Stir when you remember.


Serve with salad and fresh bread, if you want. Or just enjoy it by itself.

                                  Fridge or freeze the leftovers.







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