January first, I started the day with doing some cleaning, including my fridge. Actually, Z. cleaned the house and I cleaned the fridge. It was pretty gross. After all the holiday indulgences (seriously, I have not been hungry since Thanksgiving), I was more than ready to get back to eating vegetables and my normal food habits.
One of those habits for me is spending Sunday doing food prep. All Z. and I do on Sunday is go to church and food prep, so I love recipes that I can put on the stove and a few hours later, I have food. This recipe takes a few hours, but it is insanely easy and cheap.
Easy Chicken Vegetable Soup
8 cups water
2-4 chicken thighs
1 onion chopped
3 celery stalks
2 bay leaves
3 tablespoons salt
2 teaspoons pepper
3 tablespoons Italian mix spices
2 bags of frozen Kroger mixed vegetables.
Start with 8 cups of water and some chicken thighs. I used two thighs and 2 chicken tenderloins because that is what I had in the fridge. Bring to a boil.
Add in 1 chopped onion, 3 celery stalks chopped large, 4 carrots, and all the spices. Turn the pot down to simmer and leave is for 3 to 4 hours, or until the broth tastes delicious.
Remove the chicken and bay leaves. Dice/ remove the chicken from the bone if it is on the bone. I also removed the celery because, well, I hate celery. Put chicken back in the broth and add 2 bags of frozen Kroger vegetable mix. Allow to simmer for 15 – 20 minutes and serve. Or allow to cool and place in fridge for a week’s worth of lunches.
This soup is easy to make and perfect for cold winter days. It is not as on the Daniel plan as I would hope, but it does have lots of vegetables while still having some protein.