My family and I have been going through a long period of sickness and recovery. And, while we’ve been laying low at home getting better, my mom has been an angel by helping us clean our house and by bringing us food. It’s definitely been a season of us being thankful for my mama!
More than once she has brought me a hot bowl of her homemade chicken soup. This isn’t your average homemade chicken soup. It’s full of homemade goodness – and perfect for those cozy (sick) nights cuddled up on the couch. And, it’s so easy! Honestly I have struggled with finding a good homemade soup recipe, so I was thrilled when my mama shared this one with me :). Now, I’m off to make pots and pots of this soup. And to snuggle down with my family :-). Enjoy!
- ½ onion, diced
- 1-2 stalks of celery, chopped
- 1-2 carrots, pealed and chopped (or a handful of chopped baby carrots)
- 1 T. olive oil
- 1 32 oz. carton of broth (chicken or vegetable)
- 1 can diced tomatoes, drained
- 2 cans of white or navy beans
- 2 cooked, shredded chicken breasts (skinless, boneless)
- ½ packet of Mexican taco seasoning (or generous dashes of cumin, garlic powder, chili powder, salt and pepper)
- Salt and Pepper to taste
- Optional: splash of lime juice and cilantro to taste
- In a stock pot, sauté the onion, celery and carrots in the olive oil until soft. Add the rest of the ingredients and season to taste. Let simmer for at least 30 minutes. (You can leave on the stove on a low simmer for up to 2 hours.) Serve with hot toasty bread!
- Use a frozen mirepoix mix instead of the onions, carrots and celery.
- Add all the ingredients to a slow cooker and cook on high for 4-6 hours or low 8-10 hours.
- Use a shredded rotisserie chicken instead of chicken breasts. Or use this easy way to cook your chicken breasts: http://www.moderncommonplacebook.com/easy-shredded-chicken-for-the-week/
- Skip the carrots, celery and tomatoes and add extra chicken. A simple bean and chicken soup is so good!