Even though chicken soup is made with mostly perishable foods, it still works for a two week plan because the chicken can be frozen or canned, and the carrots and celery can be used for other items to keep them fresh. Just make sure to always have plenty of carrots and celery on hand and plans to use them. Chicken soup is a staple in this house during the cooler months so they will get used.
- about 1.5 pounds of boneless, skinless chicken (can substitute with a couple of large cans)
- 6 carrots, chopped
- 4 celery stalks, chopped
- small onion, chopped (optional)
- 1/2 box orzo
- chicken bouillon for 12 cups of water
Simmer chicken in 3 quarts of water and bouillon (or canned or boxed chicken broth) for about 1.5 hours
remove chicken and add vegetables and pasta and cook for at least 15 minutes until all are soft
meanwhile, chop chicken
add chicken back to pot when pasta and veggies are done
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