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Chicken Soup for All That Ails You

Jan 10, 2016

fullsizerender-2Chicken soup is the ultimate aid in warming you up after a day out and about. It is so simple and full of good minerals and nutrients (especially if you’ve roasted a chicken and made some broth the day before) and depending on how much chili you put it, I swear it’ll knock a cold right out of you!

You can put any vegetables you want in this soup or add in noodles or rice if you’re so inclined. I think it’s plenty satisfying without any grains. Try roasting a chicken on Saturday, eating half and using the rest of the meat for the soup and then making a bone broth. On Sunday, you can make this big batch of soup and eat it for the next few days or freeze for later.

 

Ingredients:
Meat from half a 5-6 pound roast chicken, shredded
1 Tbs. unsalted butter
1 Tbs. olive oil
1 medium yellow onion, diced
4 large carrots, peeled and sliced into half moons
4 large Yukon gold potatoes, diced
½ cup chopped parsley
1 tsp. sea salt
Freshly ground black pepper
¼ tsp. chili flakes
½ tsp. oregano
2 bay leaves
2 cups frozen or freshly hulled peas
5-6 cups chicken broth (preferably homemade)

 

Directions:
Melt the butter and oil together in a large soup pot. Add the diced onions and sauté until translucent. Add salt, pepper, chili flakes, oregano, and bay leaves. Add in diced potatoes and carrots. Stir well and let cook down for 5 minutes. Stir in parsley. Pour broth over vegetables. Turn heat down to medium low and let simmer, covered, for about 20 minutes or until veggies are cooked through. Stir in peas and chicken. Simmer 5 more minutes. Taste to see if you want to add more seasoning. And that’s it!

Serves 4-5.

 

Chix-Soup_Laura-Derr

 

 

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Laura-Derr_2015

 

Read about Laura Derr and Laura’s Mobile Kitchen in “Creative Types.”

Her business, recipes, and observations may be viewed at LaurasMobileKitchen.com.

Try Laura’s other recipes:
Nectarine Sauce with Limoncello & Lavender
Beet Cabbage Slaw with Lime Dressing
Gluten Free Chocolate Raisin Muffins
Weekend Frittata

Savory Potato Bacon Tart
Blanched Vegetables with Garlic-Thyme Aioli
Potato Leek Beet Soup
Strawberry Port Ice Cream
Honey Wheat Flatbreads & Eggplant Walnut Dip
Simple Vibrant Summer Salad
Summer Quinoa with Watermelon & Lime

Lemon Curd Berry Tart
Curried Veggie Stew
Creamy Spiced Oatmeal with Pumpkin Seeds
Coq au Vin with Whole Grain Mustard & Onions
Chili Cornmeal Tart
Turmeric Eggs with Tomatoes and Caramelized Onions
Kitchen Sink Cookies
Garlic Toasties
Soda Bread & Dreams of Ireland

 




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