Quick Chicken Soup

Ingredients

1/2 onion diced

2 cloves of garlic minced

1 Celery stock diced

1/4 cup of 1/2 inch diced carrots

1/4 cup of 1/2 inch diced potatoes

1/4 cup of 1/2 inch diced butternut squash ( I used frozen squash)

2 cups of chicken broth

1 package of precooked chicken breast strips roughly chopped. (I used Springer Mountain Farms)

A handful of noodles or Angle hair pasta

1tbsp roasted garlic sea salt

1tsp of fresh cracked black pepper

1tbsp of extra virgin olive oil

Directions

The secret shortcut to making this soup is to use a really good already made chicken broth and precooked chicken breast because this will prevent you from having to cook it an extended period of time.

The first thing I do is to preheat my 3-6qt heavy pan over medium heat until its hot and add the extra virgin olive oil, onion, garlic, carrots, celery and season with the roasted garlic sea salt and pepper and allow for it to sweat for about five minutes or until translucent. I then add the potatoes, squash and chicken broth and bring to a boil then lower to a simmer and re-season if necessary and cook about 15-20 minutes or until then take about a cup of the liquid and veggies out and add your angel hair pasta or noodles. Place mixture and liquid in a blender and blend until its all dissolved and add back to the pot along with the precooked chicken until your pasta or noodles are done this will thicken and give aromatics to the soup. Serve with some fresh cilantro to add some freshness and enjoy! As you can see it will only take you as long as it takes to cook the veggies so it should be pretty quick. I hope you will enjoy this with your family.