Sunday, October 14, 2007

Flu-Busting Chicken Soup

The original recipe for this had way too many steps involved for someone to do if they're sick. I threw everything into the crockpot and went with it.

3 chicken breasts, cubed
2 stalks celery, chopped
4 garlic cloves, minced
1 medium yellow onion cut into eighths
2 c. baby carrots cut into half
1 tsp extra-virgin olive oil
1 jalapeno pepper, seeded and minced
1 tbsp chopped fresh oregano leaves (I used 1 tsp dried)
1 sprig fresh oregano (I omitted)
1-1/2 lbs red or purple potatoes cut into bite-size pieces (I used 4 and cut into eighths)
3 medium plum tomatoes, seeded and chopped
salt and pepper to taste
1 bay leaf

Put everything in crockpot and cook on high for about 2 hours (or until chicken is done). Keeps very well on low for most of the day.

No comments: