(Inspired by: https://natashaskitchen.com/easy-chicken-noodle-soup-recipe/)
I love soup. It is one of many comfort foods. This recipe is also frugal (Budget-friendly).
I appreciate Natasha's recipe. It inspired me to keep trying to make Chicken Soup. I had failed before so many times. While my recipe is a major departure from Natasha's, she pointed me in the right direction.
Now, I have an easy recipe, I can make with confidence.
I used leftover vegetables and vegetables I had on hand, so this recipe can have lots of variations.
I think potatoes add additional flavor and texture to the soup.
Ingredients:
1 Chicken bouillon cube
6 cups of water
1 dash of garlic powder (Optional)
1 dash of onion powder (Optional)
Ground Black Pepper (Optional)
Season to taste and GERD tolerance
Use vegetables on hand for example:
2 chayotes, 1 frozen, 1 fresh, sliced and diced
6 Leftover roasted potatoes, cubed
10 snack carrots, diced
*I added some leftover pastrami slices. (Optional)
Process:
Add 2 cups of water to a microwaveable container
Add 1 bouillon cube to the water.
Microwave on high for 2-3 minutes.
Remove and stir until bouillon cube has dissolved
Add stock to large pot.
Add 4 cups of water.
Add spices.
Stir.
Cover pot.
Cook on high.
Bring liquid to a boil.
Add vegetables.
Stir.
Recover pot.
Cook on medium for about 15 minutes.
Check vegetables, if they are soft, the soup is ready, if not, cook for 5-10 minutes more.
I serve soup with crackers.
I divide remaining soup into single servings in freezer containers and freeze for later use.
#GERD-Friendly, use none or a little of the spices
