Does soup really taste better when prepared in a dutch oven?
PREP 15 MIN | COOK 25MIN | SERVES 6
INGREDIENTS
2 tablespoons olive or avocado oil
1 large onion, chopped
2 large stalks of celery, chopped
2 large carrots, chopped
1 1/2 tablespoon The Treehouse + Co. Super Healing Soup Spice
2 chicken breasts (cooked + shredded)
32 ounces low sodium chicken broth
INSTRUCTIONS
Start by choosing your favorite large pot, set to medium heat, add olive or avocado oil.
Add chopped onion, celery, and carrots. Cook 2-3 minutes or until the onions are translucent.
Add 1 1/2 tablespoon The Treehouse + Co. Super Healing Soup Spice. Coat ingredients well.
Add 1 cup chicken broth. Stir to deglaze the bottom of the pot. Once the base is deglazed, all the yummy bits are dissolved into the liquid.
Add the shredded chicken along with 3.5 cups broth.
Bring to a quick boil. Reduce heat and simmer for 15 minutes. Stir occasionally, allowing all flavors to meld together.
Tips, Short Cuts + Variations
You may find precut onions, carrots, and celery in your local produce dept. Take advantage of this, especially if you are in a hurry; it’s better than buying canned soup.
Buy already cooked rotisserie chicken at the grocery or cook chicken breasts in a crockpot.
Add your favorite vegetables to your soup—Cook for 5 minutes or until softened. Rule of thumb: for each cup of added vegetable, add a 1/2 cup water or broth.
Add cooked rice, quinoa, couscous or pasta for a heartier, more filling soup.
This soup is great leftover for a couple of days, and freezes well, too!