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+ servings

Food Nanny Chicken Soup

Plan Ahead: Prepare chicken ahead and freeze it.

Course Soup
Keyword Chicken Soup
Total Time 20 minutes
Servings 2


  • 1 chicken breast, bone in or


  • 1 ½ tbsp butter or olive oil
  • 3 tbsp onion, minced
  • 2 tbsp celery, chopped
  • 1 carrot, peeled and sliced thin
  • 4 cups water, or use the broth from cooking the chicken
  • 5 chicken bullion cubes or 5 teaspoons chicken flavored bouillon
  • ½ cup frozen peas
  • ½ tsp French gray salt
  • fresh ground black pepper, to taste


  1. In a small saucepan bring one chicken breast and water to a boil with

    just enough water to cover the chicken. When it boils turn the heat down

    to low and cook over low heat for 10 min. Cover, turn the heat off and

    let steam for 10 min.

  2. In a small saucepan heat 1½ Tablespoons butter. Add onion, celery and

    sliced carrot. Sauté until the onion is soft. Add 4 cups water and bouillon

    cubes or chicken flavored bouillon. Bring to a boil, turn down the heat and

    simmer until carrots are tender.

  3. Tear the chicken into pieces with your hands. Add it to the onion, celery

    and carrot. Add frozen peas. Sprinkle with coarse salt and fresh ground

    black pepper to taste. When the peas are cooked and the soup is heated

    through but not boiling, remove from heat and serve immediately.

Recipe Notes

Serve with: Food Nanny Hot Rolls or Food Nanny Baguettes. Hot Bread
and butter. Serve over mashed potatoes.

Variations: Add ½ cup cooked rice to the soup. Or add the rice with the
carrots. Let it cook 5 min. longer. Or add 4 oz. noodles when you add the
water. You can use leftover chicken.