Hey y'all, welcome back!
I recently came down with a horrible cold that left me bed bound for an entire week. During this week I had absolutely no desire to eat or drink anything even if I tried. I was so exhausted and weak. I knew I couldn't stand for long to make a pot of fresh hearty yet healthy soup so I used the next best thing, canned ingredients and it still turned out fabulous. It restored my health over night and filled me up with one bowl! And the best part was that prep was less than 5 minutes. So I hope you enjoy this soup just as much as I did.
Now let’s get started.
Makes 6-10 servings
1/2 pound chicken cubed (breast preferably)
2-3 tablespoon Garden Garlic Onion + Herbs*
2-3 tablespoon No Salt Seasoning Salt*
2-3 tablespoon Salt + Black Pepper*
2-3 tablespoon Oil
3 tablespoon garlic chopped
1/4 cup onion chopped
1/4 cup bell pepper chopped
1 can mixed vegetables
1 can tomatoes (crushed or diced)
1-2 cups okra chopped
1 stalk celery chopped (optional)
1 tablespoon/cube chicken bouillon or 1 quart of chicken stock
Season cubed chicken liberally with Southern City Girl seasonings: Garden Garlic Onion + Herbs, No Salt Seasoning Salt, and Salt + Black Pepper.
In a stock pot on medium high heat add oil, enough to lightly coat the bottom of the pot. Once hot add onions, bell peppers, and celery. Saute until transparent.
Bring the temperature down to medium low heat. Add seasoned chicken and garlic and cook for 10 minutes or until chicken is cooked thoroughly.
While cooking, begin to open your cans. Drain and rinse the mixed vegetables but not the tomatoes.
Add both cans to the pot and stir.
With one can, fill the pot with 4 cans full of water and add a chicken bouillon cube. Or use 1 quart of chicken broth. With either option make sure the liquid is covering the food.
Add all of the Southern City Girl seasonings: Garden Garlic Onion + Herbs, No Salt Seasoning Salt, and Salt + Black Pepper. Again this time using more. Season to taste. I used about 1 tablespoons of each seasoning.
Cover the pot and let it cook on medium heat for 30-40 minutes or until the chicken is tinder and breaking with a fork.
Once the chicken is tender and the liquid has reduced, mix in the orka. Cover and cook for 10 minutes or until okra is cooked to desired doneness. A tip is to add the okra earlier if you like it super soft. But I like mine a little crunchy so I only cook it for 10 minutes.
Once cooking has finished let the soup sit for 5-10 minutes before serving to allow food to cool and marinate.
Serve and enjoy.
I topped mine with french fried onions, yum!