Ingredients
- 1 Tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, chopped
8 cups water - sometimes, I’ll substitute apple juice or cider for 2 cups of the water.
8 chicken bouillon cubes
2 cups cooked chicken, torn or chopped (leftover from a broiled chicken, or whatever)
1 cup baby carrots
1 potato, in 1/2 inch cubes
1 cup (or so) of other vegetables that you like: chopped broccoli, turnip. Brussel sprouts are especially good in soup, too.
2 bay leaves
1/8-1/4 tsp each of spices and herbs, including some or all:
ground fenugreek (gives a buttery celery flavor)
ground cardamom
ground ginger
ground coriander
ground anise
ground nutmeg
ground cinnamon (just a tap of this)
rosemary
thyme
sage
chicken seasoning (like the one I gave you. Bell’s is the best)
OR WHATEVER FLAVORS YOU WANT TO MIX IN
Salt and Pepper to taste
Sweetener to taste
Half a bag of frozen peas
Description
My Soups Are Usually Whatever I Want To Smell In The Pot. I Like Chicken Soup With Sweet Spices, Like Cardamom And Anise, But The Chicken Trio - Sage, Rosemary And Thyme - Should Be Subtly In There Too. Sometimes, I Like A Hint Of Curry Flavor, And Some
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