Chicken Soup

Dec 10, 2009

The snow on Mt Hamilton in San Jose was gorgeous that I just had to snap a picture of it while I was driving. Yes, I shouldn't be driving and taking pictures at the same time but there's no law on that one yet. This shows that it's been really cold in the Valley. My soup making obsession continues with Chicken Soup for tonight's dinner which has comfort food written all over it. I am absolutely loving Swanson's Organic Chicken Broth and I'm glad I stocked up. Nothing beats homemade but it just takes so much time. I'll have to make a huge pot and freeze them real soon.

Ingredients: 
1 tbs of extra virgin olive oil
2 chicken breast, julienne
1 carrot, peeled and diced
1 celery, trimmed and diced
1/2 medium size onion, diced
1 garlic clove, minced
4 cups of organic low sodium chicken stock
1/4 tsp of dried rosemary
1/4 tsp of dried thyme
1 bay leaf
1 tbs of sherry
salt and pepper to taste

Directions:
In a saucepan, saute onions, celery, and carrots in olive until lightly caramelized, then add garlic.
Add chicken and saute for 3-4 minutes. Increase heat and add chicken stock. Add rosemary, thyme, bay leaf, sherry, and season with salt and pepper. Decrease heat and simmer for 45-60 minutes.