Chicken Soup for the Quarantined Soul

Approximate Time:

1 Hour 30 minutes

Serving:

6-8

Ingredients: 

1chicken breast (boned and skinned)

4 tbsp extra virgin olive oil

2 tsp sea salt

1 tsp crushed black pepper

3 cups of chopped carrots

5 cups of chopped celery 

3 cloves crushed garlic 

1 bay leaf

3 tbsp Knorr chicken boullion 

10 cups of water

6 small red potatoes

Directions

In a large stock pot (at least 16 quarts) add olive over medium heat. Cut the chicken breast into one inch cubes and add to the pot. Season with salt and pepper and brown chicken (about 5-10 minutes). Once the chicken is golden brown add carrots and celery and sauté until onions are transparent. Add the crushed garlic and bay leaf along with the chicken bouillon and water. Mix together and allow to simmer on low for at least half an hour.

Once the soup has simmered wash and chop your red potatoes into one inch cubes. Keep the skin on the potatoes for added flavor. Add the chopped potatoes to the soup and simmer for another half hour on medium-low heat.

Tips:

For a little heat add crushed red pepper or slices of jalapeño peppers with fresh cilantro to individual servings!