If you didn’t catch me on KSN’s “Baan Appetit” this week, you can check out the video below and the full segment by clicking here!

Ingredients:
2 chicken breasts
2 cups water
8 cups chicken broth
4 carrots cleaned and chopped
4 stalks of celery+ leaves cleaned and choppped
1 small onion or 1 Tablespoon dried onion
1 tsp black pepper
1 tsp salt
1 pkg frozen peas
1 pkg frozen spinach
t tsp dried basil leaves
1 Tablespoon balsamic vinegar
garlic salt to taste
parmesean cheese optional garnish

Directions:

Place cut up chicken breast in water and broth with carrots, onion, celery, salt and pepper and cook for 45min on low heat or simmer

Cup chicken into smaller pieces if necessary. Add frozen or fresh vegetables and remaining ingredients and simmer for 30 -45 minutes

Check seasonings

Freezes beautifully

Can use chicken or turkey stock from cooking chicken or turkey bones from either store bought roasted leftover chicken or leftovers from any meal.

Any vegetables whether fresh or frozen work beautifully in this soup and the more vegetables the healthier the soup. This is why this is called Jewish Penicllin Soup on Steroids!