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  • The MS Cookbook
    • Jul 5, 2020
    • 1 min read

Chicken Soup

I always prepare this soup with extra chicken breasts so I have chicken left over to put aside and use to prepare chicken salad. I also make additional broth that I then freeze to use when someone in our house has a cold or flu. I eat the soup as is but my husband likes to add 1⁄2 cup of tomato sauce to his chicken soup when I serve it. INGREDIENTS 3-4 Chicken breasts

1 Onion 5 Garlic cloves 5 Carrots 4 Potatoes 2-3 tbsps Olive oil

4 cups Water 1 tsp Cumin 1⁄2 tsp Oregano 1⁄2 tsp Salt Pinch of black Pepper

1) Remove the skin and cut the chicken into small pieces. Set aside.

2) Cut the potatoes and carrots into 1⁄2 inch cubes and put them in a bowl. Set aside.

3) Cut up the onions and garlic, and sauté them in a pot with olive oil.

4) Add the chicken pieces, and sauté them until they become golden brown on both sides.

5) Add the salt, pepper, cumin, and oregano to the sauté.

6) Add the carrots and potatoes to the sauté and let them cook on a low flame for 10 minutes.

7) Add the water, and let all the ingredients cook on the stove for 1-2 hours on the low flame.

8) Serve hot and enjoy!

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