Homemade Shredded Chicken Soup

You want bread??? Three dollars! NO SOUP FOR YOU! Come back... ONE YEAR.

Soup Nazi aside... What happens when you have a sick husband?  No, mom. You don't just tell him to take two Advil and go to bed. You make him soup. He's never really been a fan of lima bean, ack! (Okay, that's enough Seinfeld)

What goes into Chicken Soup? Whatever the heck you want, that's what. OR whatever your picky husband will eat. So, very basic ingredients were added. Conveniently, I had chicken cooking in the Crock-Pot. All the ingredients came from whatever I had around the kitchen. Feel free to add more veggies (I just didn't have much).

So, picky pants... I hope you liked this throw-it-in-the-pot Chicken Soup as much as I did.

RECIPE

Ingredients

One large chicken breast (slow cooked in the Crock-Pot)

2 cans of all natural chicken broth

2 cups of water

1 cup of leftover juice from the cooked chicken

1/2 of one large white onion, diced

2 large carrots, diced

1 tablespoon of olive oil

1 tablespoon of dried basil

1 tablespoon of thyme

1 tablespoon of minced garlic

2 teaspoons of garlic powder

1 bay leaf 

salt and pepper

Directions

1. Heat up your olive oil in a saute pan and turn on medium. Throw in diced onions. Once they start to soften, add your minced garlic, carrots, basil and thyme. Cook for about 5 to 10 minutes.
2. Add chicken broth, water, leftover chicken juice, garlic powder, bay leaf, salt and pepper to a stockpot and heat to medium. Once it starts to warm, add your sauteed vegetables and chicken breast. Because the chicken has already cooked in the slow cooker, it will make it extremely easy to shred. Let cook on medium-low for 15 to 20 minutes.  Take out the bay leaf, serve and enjoy.