Ingredients
4 cans (10oz ea) chicken broth
1 roasted chicken whole
2 tbsps. olive oil
2 tbsps. minced garlic
1 yellow onion diced by hand into 1 inch pieces
1 can whole kernel corn
2 12oz. bags of microwavable mixed vegetables (Birds Eye Steamfresh: broccoli, carrots, sugar snap peas and water chestnuts mix)
1 tsp. salt
1 tbsp. oregano
1 tbsp. thyme
1 tsp. pepper
4 cups water
Directions
Put one cup water in to a large crock pot and turn on to high. Shred roasted chicken into the crock pot. I tend to use a pre-roasted chicken from the store as I usually make this when I’m sick with the flu. You can also roast your own chicken. Be sure to use good seasonings when roasting the chicken. Do not put the skin in the soup pot.
Heat the four cans of chicken broth in a pan to boiling. Pour over the chicken in the crock pot. This helps to speed up the cooking process. Cover and let sit as you prepare the veggies.
Pour two tablespoons of olive oil into a large skillet. Sauté garlic and onion for about 5 minutes. Add in corn and simmer for 2 minutes. Add in oregano, thyme, salt and pepper. Crumble the oregano and thyme as you put it in to release the flavor if using dried seasonings, which is what I use for soups. Stir until well incorporated. Add in frozen vegetables and stir well. Cover and let simmer for about 5 minutes until veggies are heated. Pour veggie mixture into chicken mixture in the crock pot. Heat the remaining water until it is boiling. Add the water in until the crock pot is full. Let cook for 2 to 4 hours. Ladle over rice or dip fresh sour dough bread into a hot steaming bowl.
To release the healing magic of the chicken soup, it must be made at least in part by one other than who is sick. It is best if prepared and given in bed to the ill person. It’s all about the magic!
**If you do not have a crock pot, you can do all the above in a large pot set on low/simmer.