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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