CHICKEN SOUP

CHICKEN SOUP

 

One evening my friend Jessica called me. She had the flu and couldn’t move. She asked me if I could bring her some soup. I showed up with chicken, pasta, veggies, and stock. She said she thought I’d pick up some instant soup for her. I looked at her and said “Do I look like someone who’d bring instant soup?”

2 litres organic chicken stock
2 organic chicken breasts, cubed
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 large yukon gold potato, chopped
1/2c. pastini (mini star pasta)
2 cloves of garlic
1 lemon, juiced
salt and pepper to taste
1/2c. parsley, chopped

In a Dutch oven or soup pot. Add the chicken stock and place over medium heat. Bring the soup to a simmer, add the chicken breasts and let boil.

Meanwhile, chop the onion, celery, carrots and potatoes. Add to soup.

Grate 2 cloves of garlic into soup.

Reduce the heat to low; cover and cook for 20 minutes.

Add pastini and cook for another 10 minutes, uncovered.

Add salt and pepper to taste. Taste the soup, the stock has salt so you will need to adjust the amount of salt accordingly. I usually add 1 tbsp. but this varies depending on the type of stock you use.

Turn off heat and add parsley.

I use chicken breasts because they are lean. I once tried this with chicken thighs and ended up with fat floating in the soup. I know it seems like a lot of garlic but I swear by this. The garlic, lemons, and chicken I feel are almost medicinal ingredients, they make me better. The veggies and pasta add bulk and make it filling.

I call this my “sick soup.” Whenever I feel a cold coming on I go the the grocery store and get what I need to make this soup. I make a big pot that lasts me about three days, which is usually the amount of time I need to get better. When the pot is done, so is the cold.



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