Soup Vegetable Or Chicken Vegetable No Salt Added Food

SOUP, VEGETABLE OR CHICKEN-VEGETABLE (NO-SALT-ADDED)

Steps:

• Make chicken stock.
• Add olive oil to soup pot.
• Chop onion, carrots, and celery.
• Heat olive oil over medium heat.
• When hot, add onion, carrots, and celery.
• Saute until softened.
• Add chicken stock and water and increase heat to high.
• Add remaining vegetables except tomato paste, and Flavor Enhancer.
• Bring to a boil.
• Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
• Mix tomato paste in 1/2 cup of the broth and add to soup.
• Add black pepper.
• Increase heat to high to return to simmer, then reduce to medium-low.
• Simmer for another 30 minutes, stirring occasionally.
• Add chicken, if using, and cook for 5 minutes.
• Set aside enough soup for rest of week.
• Freeze remaining soup in one cup containers for future use.

ALL-NATURAL CHICKEN VEGETABLE SOUP

Steps:

• Defrost the chicken breast if you haven't already; cut into small pieces.
• Fill a small pot with water, bring to a slow boil.
• Add onions and celery, boil for a couple minutes.
• Add chicken pieces.
• Add salt, pepper, and garlic powder (I only used 1 Tsp as an estimated reference, but you can add as much as you like to your preference. While I was cooking I continually grinded fresh salt and pepper and added more garlic powder into the pot).
• Continue to bring to a slow boil, removing foam from the top of the soup.
• Add veggie medley (broccoli, baby carrots, cauliflower) and cover.
• *** The amount above in the ingredients list is not specified because I used a pre-packaged fresh veggies from Trader Joe's. (*** You can opt to just make a cup of these fresh veggies and chop them yourself, but for convenience I bought them already packaged together.).
• Simmer for about 10-15 more minutes.
• Enjoy!