Super Rad Chicken Soup

Over the weekend, I had an opportunity to fix up a batch of chicken soup for Doug. We don't use bullion or canned broth because both are full of fat, salt and monosodium glutamate. Forget that noise, we don't want it!

So, I cobbled together a quick and basic soup that tastes delicious.

Ingredients:

• 4 cups water
• 1/2 lb. skinless, boneless chicken breasts, washed and diced
• 1 + 1/2 teaspoons salt
• 1/2 teaspoon pepper
• onion powder, to taste
• garlic powder, to taste
• basil, to taste
• 1 medium carrot, washed, peeled and sliced
• green beans, washed, trimmed and chopped into small pieces
• 1 bay leaf

Very simple to make. Here we go:

Fill Dutch oven or large pan (with lid) with water, add chicken pieces. Boil uncovered for five to seven minutes; reduce heat, stir. Add remaining ingredients and simmer for forty-five minutes to an hour and a half, covered, stirring occasionally.

Serving size: Give it all to the sick person, they'll love it. Otherwise, approximately two big bowls.
Source: Partly Miss Betty's Bible, AKA The Betty Crocker Cookbook, plus Jen's "cooking inJenuity". Ha.