0  | 

I found this helpful Thank You! Your vote will be tallied soon!

With very little fanfare, a frozen bag of chicken pieces can become a healthy, comforting meal that's a perfect remedy for those prevalent end-of-winter colds (well, or anytime you're eager for a quick, homemade chicken soup).

At the warehouse stores, I love getting the Foster Farms chicken packs of skinless, boneless thighs and skinless, boneless breasts. When I get home, I portion them out, combining a few pieces of each kind in freezer bags. Using the contents of one of those bags (two frozen breasts and four frozen thighs) and one of the kids' always-on-hand snacks (ready-to-eat mini-carrots), I've adapted my Italian grandmother's famous chicken soup... with no de-frosting required.

2 frozen skinless, boneless breasts
4 frozen skinless, boneless thighs
2 14 oz. cans low-fat, low-sodium chicken stock
2 cups filtered water
1 tablespoon dried oregano
1 tablespoon dried basil
3 cups peeled mini-carrots
1 8 oz. package rotini pasta
2 cups frozen peas

Put the breasts and thighs in a large, heavy saucepan. Pour the chicken stock and water over all, add the seasonings, and heat on medium-high to a rolling boil. Occasionally check the chicken to separate the pieces and to ensure the chicken gets cooked through, about 25 minutes.

Remove the chicken to a plate to cool slightly. When cool enough to handle, cut into chunks or shred.

Meanwhile, add the carrots to the stock, and cook, on medium heat, for 10 minutes. Then, add the pasta and boil for 10 minutes. Lastly, add the frozen peas until de-frosted, about two minutes. Add the chicken back to the pot to warm through.

Happily serve.