About this project
Disclaimer: I rarely measure things; I prefer to go by taste and estimation. Which is what I've done with the amounts listed.
Please customize the recipe to suit your own taste! I love savory, spicy food; I also love to throw whatever needs using up in my soup. But you can put whatever you like in your soup.
Use pre-cooked chicken. You can dump the chicken and vegetables all in at once.
Use frozen vegetables. The second cooking time will be only 20-30 minutes.
Use condensed or powdered soup of your choice.
Makes about 6 servings.
First, cook your chicken.
Put your chicken, cardamom, a bullion cube, and enough water to cover the chicken into your pot.
Put the lid on the pot, and the pot on the burner. Turn the burner to medium heat.
Boil the chicken for 10-20 minutes if fresh, and 15-30 minutes if frozen. The chicken will be done after 10-15 minutes, but if you leave it cooking longer, it will be a lot easier to remove it from the bone and chop it.
While the chicken is cooking, we're going to clean and chop our vegetables (as needed). If you're lazy, don't worry about cutting the carrots or onions. It's a pain.
I've cut the celery and carrots into 1/2 inch pieces, and my green onions and spinach into 1 inch pieces.
And the jalapeno peppers into nice little 1/4 inch pieces.
Start up the burner again at medium heat. Put the lid
This time, let everything cook for about an hour, or until the carrots are nice and soft.
If you are using frozen vegetables, cook it for about 30 minutes instead.
Taste the soup! Continue adding stuff until you're happy with the flavor.
It would take a lot of effort to ruin the soup at this point, so add a little of everything!
If the soup is watery, take the lid off and let it cook down a bit (about 10 minutes).
If the soup is too thick or too strong, add more water.