Follow me as I dive into the world that is cooking! There will be mishaps, burns and feasts as you watch my progression from college-student fare (pizza rolls and ramen noodles) to (hopefully) goddess of the hearth! I am always open to new recipes and ideas, so feel free to contact me.

February 4, 2012

Sicky-face Chicken Soup

We got home after Thanksgiving break and Jhet and I both came down with a strange cold.  We were both miserable and didn't want to eat out, but had nothing in the kitchen.  I sucked it up, went to the store and VOILA!  Chicken soup.

We suffered for another day or so, but felt so much better after a good dose of chicken stock, vegetables and comfort.  Even the dog got sick this winter.  Not kidding.

This can be a flexible recipe, so feel free to add in some ginger or whatever your heart so desires.  I think I put a little too much wine in there, so I reduced the amount of alcohol.  You can also use egg white noodles in place of the rice.  Whatever you decide to use, the end result is a classic pick-me-up soup for those under the weather, or those enjoying the cold climate!

Sicky-Face Chicken Soup
Adapted from Bride&Groom First and Forever Cookbook

Takes: 50 mins. total     Makes: 4 Servings
You Need:
  • 1 Tbsp. vegetable oil
  • 1 yellow onion, coarse chopped
  • 1 Tbsp minced garlic
  • 1/2 tsp chicken granules or 1 small chicken bouillon cube and then some
  • 1/4 tsp dried thyme
  • 1/3 C dry white wine
  • 6 C low-sodium chicken broth
  • 2 C shredded cooked chicken ( I used a rotisserie)
  • 2 med. carrots, chopped
  • 1 stalk celery, chopped
  • 4 servings cooked rice of your choice or 2 oz. egg noodles
  • 1 Tbsp. roasted garlic and then some
  • 1/4 C flat-leaf parsley, chopped
  • Black pepper to taste
1.  Heat oil in a large stock pot over medium heat.  Add onion, minced garlic, 1/2 tsp chicken granules (if using a bouillon, add after broth), and thyme.  Cook, stirring frequently, until onion is translucent, about 5 minutes.  Add the wine and cook for 2 minutes.
2.  Add the broth, bouillon cube (if using), chicken, carrots, and celery.  Simmer until vegetables are tender, about 25 or 30 minutes.  Add the cooked rice and cook for additional 5 minutes.  Stir in a tablespoon of the roasted garlic and the parsley.  
3.  Top with pepper, chicken granules and additional roasted garlic.  Feel better soon.

NOTE:  If you can help it, try to make this a day in advance or the night before to let the flavors really merge. You can freeze it after a day in the fridge and it'll keep for months.

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