My husband and I put this recipe together because he was sick and craving some chicken soup. We don’t add sodium to our food nor any form of broth. Therefore, we had to come up with our own recipe, and this is the finished product of just that!
Homemade Chicken & Basil Soup
Ingredients:
- 1 lb. boneless skinless chicken breasts
- 1 medium onion OR 1 cup chopped leeks
- 3 garlic cloves
- 1 1/2 cups frozen baby carrots
- 1 1/3 cups frozen green peas
- 4 fresh thyme sprigs
- handful or 2 fresh basil leaves
- 2 bay leaves
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 dashes red cayenne pepper
- 2 tsp dried parsley
- 1/4 tsp dried rosemary
- 5-6 cups of water
Directions:
- Preheat large pot over medium-high heat. Roughly chop onion or leeks (after washing and cleaning leeks) and place into bowl. Chop garlic and place into bowl. Chop fresh basil and set it in the bowl along with the garlic, bay leaves, fresh thyme and the rest of the dry herbs and spices.
- Saute onions or leeks in the pot until they begin to sweat and become soft.
- Add frozen carrots and raw chicken. There is no need to chop the chicken into little pieces because simmering it over time will allow the chicken to break apart on its own.
- Add all spices and herbs as well as the garlic. Next, add 5-6 cups of water into pot 1 or 2 cups at a time. You want everything to be completely covered, but you do not want so much water that the flavors will not be muddled out. You can always add more water later if soup gets too thick.
- Bring to boil over high heat for a minute or 2. Then lower the temperature to 1 or 2. Allow to simmer for several hours. Add peas to the pot 15 minutes before serving time. Turn off heat and discard bay leaves and thyme sprigs.
- It’s finished!
Serving Size and Nutritional Information: This soup is roughly 360 calories for half the pot of soup and 56 grams of protein!
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