My Chicken Soup
2 Chicken breasts, bone in, with skin
3-4 carrots, peeled and chopped
3-4 stalks of celery, chopped
¼ large yellow or sweet onion, chopped
12 cups water
1 chicken bouillon cube
½ tsp dried basil
½ tsp dried oregano
½ tsp dried parsley
Salt and pepper
Coat bottom of large sauce pan with olive oil and place over medium heat. Sprinkle salt and pepper on chicken. Place chicken, skin side down, in sauce pan. Cook until golden brown. Turn chicken and brown on other side. Remove from pan and set aside. Add carrots, celery, and onions to pan and cook until tender. Add water, boullion cube, basil, oregano and parsley. Bring to a boil. Add chicken to the water, cover and cook for at least one hour. Take chicken out of pan, remove skin and remove chicken from the bone. Cut into pieces and place back into pan. Season with salt and pepper to taste.
Egg noodles, ditalini, orzo or rice are all perfect to serve with the soup. Freeze leftover soup and enjoy an easy meal any time you want!
And because Sienna’s tummy didn’t agree with a freezer full of butternut squash —http://allrecipes.com/recipe/butternut-squash-soup/detail.aspx