Fall is just around the corner so I thought an easy chicken soup recipe was in order. This is a light flavorful soup that is easy to make. I served it with great bread and honey butter.
Recipe serves 8.
2 and 1/2 lb. boneless, skinless chicken thighs.
64 oz chicken broth.
1 medium onion – chopped.
1 15 oz can crushed tomatoes.
30 oz water.
2 cloves garlic – minced.
1 bay leaf.
3/4 cup white wine.
1/2 cup chopped fresh basil.
2 zucchini sliced into coin size rounds.
2 yellow Italian squash sliced into coin size rounds.
1/8 tsp dry thyme.
2 Tbsp olive oil.
Salt and pepper to taste on chicken.
In large pot add one Tbsp of olive oil and saute onions on medium heat. When softened, add garlic.
To the onions add the chicken broth and then use submersible hand blender to puree the onion/garlic. Then add tomatoes, water, wine, bay leaf, and basil. Mix and bring to soft boil.
Rinse and dry chicken. In large fry pan add 1 Tbsp olive oil heat to medium high and when pan is hot add chicken. Brown on both sides for 3 to 4 minutes each.
Remove chicken and either shred it with two forks or slice it into bite size pieces. (If still bloody its okay because it will be boiled in the soup.)
Add chicken to the soup pot and bring to boil, and then reduce heat to soft boil. Cook for at least thirty minutes or longer (may need to add more water.)
After the initial thirty minutes, and fifteen minutes before platting add the zucchini and squash rounds and cook at slow boil until you serve your killer soup!
And just like that you just made an easy home made chicken soup!
Easy Recipes and Stuff has posted 201 recipes over the last four years, and attended 3 IFBC blogger conventions to enhance our blogging skills.. It has been, and is, great fun to give these easy recipes away for free. But guys, my day job is writing, and I would really appreciate if you would buy a copy or two of my action novels.
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