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I have to confess that I did not harvest any links this week for your weekend reading pleasure. 😐 I’m sorry….I’m a bad blog hostess. Instead, I offer up a humble little recipe for you that I made last night and that I thought turned out quite well. 🙂
Simple Garlic Chicken Soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3
Ingredients
- 2 tablespoons butter
- 1 medium onion peeled and chopped
- 8 cloves garlic peeled and minced
- 1 stalk of celery chopped
- 3 cups chicken stock
- 1 medium potato washed peeled, and cut up into ½-inch pieces
- ½ cup carrots peeled and chopped
- 1 cup or whatever you happen to have on hand cooked chicken meat shredded
- dried thyme to taste
- 1 tsp sea salt
- pepper to taste
Instructions
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Melt the butter in a saucepan over medium heat and saute the onions, garlic, and celery for 5 minutes.
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Pour in the chicken stock, potatoes, carrots, and shredded chicken and bring to a boil.
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Add the thyme, pepper, and salt.
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Simmer, uncovered for 15 minutes or until potatoes are soft.
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Serve hot!
Recipe Notes
Adapted from Nourishing Traditions
Linked at Fill Those Jars Friday.
Lovely!
Couldn’t have made it without your crockpot chicken stock instructions! That’s genius! Also, as silly as it sounds, using a gold coffee filter has also made a huge difference for my stock. 🙂
This dish originated in central Spain — here’s the original recipe: http://www.spanish-food.org/cold-and-hot-soups-and-sauces-sopa-de-ajo.html
Sounds tasty!