Chicken soup is one of my favorite things to make. It all starts with making a good broth with lots of spices, and then you just add whatever frozen or canned veggies you have on hand. It’s quick, easy, and is truly a one-pot dinner. It also freezes well, so it’s nice to make a lot and keep some for leftovers.

​​

You can get the recipe for my homemade chicken noodle soup here. This week, I used chicken thighs for my meat because that’s what I had in the freezer. I also added frozen corn and English peas, carrots, and onions as my veggies. I typically make this soup with chicken breasts, but the thighs have it a really great, rich flavor. 

What are you cooking this week?