Chicken Soup

I love soup!  However, it is difficult to find canned soup made without soy these days.  That coupled with the outrageous amount of sodium found in processed foods led me back to cooking this favorite from scratch.  The longer you are able to simmer it, the better, but it can be made in as little as 30 minutes.  I prefer to let it simmer for 2 hours, from start to finish.

2 chicken breasts
2-3 cups chicken broth, I prefer Pacific Foods
2-3 cups water
1 TB minced garlic
2 TB olive oil
1 bunch green onions, diced
1 cup diced carrots
1 handful chopped parsley (add last 5 minutes)
4 medium sized red potatoes, cubed
Thyme, pepper, oregano
1 TB Penzy's Mural of Flavor spice


1. Heat large pot with olive oil and garlic, sautee garlic
2. Add broth, water and chicken, bring to a boil, then reduce to simmer
3. Add spices, carrots, onion, and potatoes
4. Simmer 30 min- 2 hours, until potatoes are tender.
5. Add parsley for the last 5 minutes of cooking.  Remove from heat and serve.