5 Ingredient Recipes: Chicken Soup

(Note: This post contains affiliate links. UM gets a small commision for purchasing items through our links. Thanks so much for supporting us!)

 

Soup weather seems far away seeing as how it’s currently 94 degrees here in Chicago. However, if you’ve been a reader for a bit, you’ve probably noticed that we’re big fans of soup in the Undomestic Mom house, any time of year. I mean, let’s face it, some weeks everything we eat is pictured in a bowl. 5 Ingredient recipes are a new fave because they are easy to make at the last minute.

I use Better Than Bouillon chicken base in this because I can achieve a richness by adding a little extra. However, you can substitute chicken bouillon cubes or homemade chicken stock. If you don’t mind adding one more ingredient, add a tablespoon of freshly grated ginger when you add the garlic for the ultimate flavor explosion! Not necessary but it does make it even better.

I plan on writing more “5 Ingredient” recipes if you guys like them! I’ll always consider water, salt & pepper, and cooking spray freebies but everything else will count.  I love the concept behind 5 ingredient recipes because you know you can whip something up when you don’t have a lot of ingredients on hand. I concocted this guy on a whim for lunch one day. It turned out great so I had to share it!

5 Ingredient Chicken Soup

Printable Version

Serves 4-6

Ingredients

1 12oz bag of frozen Broccoli Stir Fry Veggies

1 medium onion, diced

4 garlic cloves, minced

¼ cup Better Than Bouillon Roasted Chicken Base

1.25 lb frozen chicken tenderloins, thawed and chopped into chunks

8 cups water

Salt & pepper, to taste

Cooking spray

Directions

1) Sprinkle the chicken tenderloins with salt and pepper.

2) Heat a large dutch oven, or favorite soup pot, over medium-high heat and spray with cooking spray. Place chicken in the pot, seasoned side down, and then season the other side with more salt and pepper.

3) Cook for 4 minutes and then flip, cook another four minutes. Then remove and put on a plate.

4) Add onions to the pot and a couple more sprays of cooking spray. Sprinkle a little more salt on the onions and saute until soft, about 5 minutes. Add garlic and saute another 30 seconds, until fragrant.

5) Add water and deglaze the pot. (Just use a wooden spoon to scrape up the brown bits.) Add the chicken base and bring to a boil.

6) Once boiling, add the frozen veggies and bring back to a boil. Then reduce to a simmer and simmer for about 5 minutes.

7) Add chicken back in and adjust seasonings if necessary.

8) Enjoy!