Sacrée Soup

Ingredients

• 2 chicken breasts (diced into bite-sized pieces)
• 2 tbsp olive oil
• 1 onion (diced)
• 2 carrots (sliced into rounds)
• 2 celery stalks (sliced)
• 3 cloves garlic (minced)
• 2 potatoes (peeled and cubed)
• 6 cup chicken broth
• 1 tsp dried thyme
• salt and black pepper (to taste)
• 0.5 cup frozen peas

Steps

1. 1

   Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove chicken from the pot and set aside.

2. 2

   In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the cubed potatoes, dried thyme, salt, and pepper.

5. 5

   Pour in the chicken broth and return the browned chicken to the pot. Bring the mixture to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and carrots are tender.

7. 7

   Stir in the frozen peas and cook for an additional 2-3 minutes.

8. 8

   To freeze using the 'Frozen Block Method': Let the soup cool completely. Portion the soup into freezer-safe containers or silicone molds and freeze until solid. Once frozen, transfer the blocks to freezer bags for long-term storage.

9. 9

   To reheat: Place a frozen soup block into a pot with a splash of water. Cover and heat over medium-low heat, stirring occasionally, until hot and steaming.

Notes

The 'Frozen Block Method' involves freezing soup in specific portions so they can be easily reheated in a pot without defrosting. The author recommends their cookbook for more specific variations of this method.

Nutrition per serving

• soup
• chicken
• meal prep
• freezer-friendly
• comfort food
• dinner
• healthy