Bob's Cancer Killin Chicken Vegetable Soup
"I needed something nutritious I could eat after Chemo treatments, Bob's Soup is Pefect"Serves 12+ | Prep Time 1.5 hours | Cook Time 2+ hours
Why I Love This Recipe
My wife was diagnosed with Breast cancer in July of 19, and the chemo doctor suggested that if she's having a hard time eating, she should load up on as much "chicken soup" as I can get in her. This is why there's no potatoes or noodles in this, it is strictly Chicken with veggies. She has to avoid carbs.
But every time I make this, my family says it's the best soup they've ever had. So give it a shot. Play with the amounts of spicing and even amount of veggies.
For instance a lot of times, I don't take off 5 or 6 stalks of celery, I take the whole bunch, cut the top off about an inch down and thinly slice the whole bunch at the same time, green leafy stuff and all. It works nicely. Anyway, I hope you like this soup, and if you're sick, it will help you get better!
Ingredients You'll Need
3+ table spoons of Extra Virgin olive Oil
4 table spoons of butter divided
3 pounds of chicken thighs or breasts, cubed
5+ stalks of celery
6 medium or 4 very large carrots
4 medium or 3 large sweet onions
1 can leSueur very early peas drained
8 cans of Campbell's Chicken broth
4 cups water
1 - 28 ounce can of diced tomatoes drained
1+ table spoon of Chicken flavor "better than bullion"
IF You can find it, One 27 ounce can of Margaret Holmes seasoned Italian beans, drained
3 large bay leafs
1 table spoon of sesame oil
1+ table spoon of garlic powder
1/2 + teaspoon of red pepper flakes
1 tablespoon of Sea Salt
1 teaspoon of black pepper
several sprigs of fresh thyme or 1 teaspoon of dried
2 table spoons of dried parsley
1 tablespoon of Oregano
Dash of smoked Paprika
Optional 3 diced potatoes and a bag of egg noodles.
If you're using skinless/boneless chicken breasts, simply cut them into small cubes and place in a bowl. If you're using skinless/boneless chicken thighs, try and remove as much fat off of them as possible.
Get a big bowl and begin to chop your onions, carrots and celery into small bite sized pieces. I shoot for smaller rather than larger.
Once the veggies are diced up, put a tablespoon of butter and a tablespoon of olive oil in your stock pot. There's something magic when good olive oil and good butter marry together as a saute mix. Turn the heat to medium high.
Toss your bowl of chopped veggies into your stock pot, and toss and mix the EVO/butter with all those veggies. Turn the heat to medium and cook and stir these veggies occasionally so they don't stick or burn. If you find it's too dry and some more butter/EVO.
Before they're done, toss in your salt and pepper, and about half your red pepper flakes. Continue to stir periodically.
Once you're satisfied with the softness of your veggies, it's time to add the 8 cans of broth, and the 4 cups of water and the 28 ounce can of tomatoes.
Stir all that up, and start adding the other ingredients. I generally toss in the garlic powder, sesame oil, the balance of my red pepper, my parsley, oregano, thyme, bay-leaf's, etc now.
When that comes to simmer, I add the "better than bullion" any left over oil and butter, and give it a good long stir.
Now it's time to test for flavor. Does it need more salt? It might, so add some. If you want more bite, some more black and/or red pepper. Is it missing something? Try adding a bit more garlic powder.
When you feel the spicing is about right, then it's time to add the drained can of very early small peas, and if you found it, the Margaret Holmes seasoned italian beans, Drained.
Finally, it's chicken time. Slowly put your 3 pounds of cut up chicken into the pot, stir it well, and turn the heat down to simmer.
I generally like to let it simmer uncovered for at least an hour, and more like two before I consider it "done"
NOTE>> I don't use potatoes or noodles in this soup because of the carbs in them. Cancer loves sugar and carbs are converted into sugars. But if you aren't concerned about carbs, dicing up 3 medium potatoes works well, as does making a bag of egg noodles on the side and pouring this soup over them. I don't like making the noodles in the soup, because by day 2, they're extremely soft. I prefer to just make them along side the soup fresh.
Pairs Well With
The simply bestest thing you can serve with this is a nice chunk of toasted crusty bread with a rub of garlic and butter on it.