Why soup? Because I am OBSESSED with soup!!! I can eat soup any time anywhere, even when it’s 120 degrees out! I love all soups…Chicken Noodle, Loaded Baked Potato, Tomato Basil, Lobster Bisque, Italian Wedding…you name it, I’ll eat it! I seriously LOVE soup!
Why noodle-less? Because I like to cook up a big pot to have over a couple of days but I do not like it when the noodles and/or rice in a soup because mush. So I created this recipe in order to avoid said mush. You can always cook up some rice or noodles at serving time and add it to each individual bowl if you wish and simply spoon the soup over the top.
I love this recipe because it’s so versatile! Simply add x12 oz of Velveeta cheese and make it a creamy/cheesy version (definitely a family favorite). Or swap the chicken thighs out for ground turkey and also include a bunch of spinach and you have a mock Italian Wedding type creation. The sky is the limit with this one making it my go-to soup recipe. I like to pair this soup with a slice of crusty bread. But a good old fashioned grilled cheese always goes well with a bowl of soup.
How about you? What are some different variations of this recipe you would try? I’m always looking for some new flavor combination inspiration. Let me know in the comments below!
x2 TBS Ghee
x1 Large Onion Chopped
x1 Cup Carrots Chopped
Half Bunch Celery Chopped
x4 Cloves Garlic Minced
x1 lb Chicken Thighs
x1 TBS Penzeys Spices – French Thyme
x32 oz Chicken Broth
x16 oz Water
x2 TBS Better Than Bouillon Roasted Chicken Base
Sauté the above ingredients with a sprinkle of S&P for approximately ten minutes or until the onions become translucent. Add x1 lb of lightly S&P’d chicken thighs skin side down to the pot and brown on each side. Then add x1 TBS Penzeys Spices – French Thyme and give everything a good stir. Sauté for another ten minutes or so.
Add one x32 oz box of Chicken Broth being sure to scrap the yummy brown bits from the bottom of the pan as you do so. Also add x2 additional cups of water and x2 TBS of Better Than Bouillon Roasted Chicken Base. Bring to a hard boil for ten minutes then reduce heat to a simmer.
Remove chicken thighs and set aside to cool slightly. Once the chicken has cooled enough to handle shred it into bite sized pieces and return to pot. Let the soup simmer for a minimum of an hour before serving.