Chicken Soup (for good health and soul)

March 24, 2010   
Where I am from it's still quite chilly out. Unlike California, where I'm pretty sure they are experiencing 80 degree weather and flip flops and sundresses are out of the closet! Although, we did have one nice week, I thought it was only going to get better from then on. I spoke (or thought) too soon.

For this mildly cold weather, I decided to throw together a nice chicken soup. People have been catching colds and the best remedy for a cold is chicken soup! 

I know everyone adds different things to their soup and has different methods. Usually everytime I make it I throw together whatever I can find, but I might as well have a solid recipe written down so I can remember. And I'd love to share my recipe with you.

Laura's Chicken Soup
1 lg onion diced
2 cups of chicken (torn in pieces) *Almost always I use one of those rotisserie chickens from the grocery store, and after a few of us pick it apart, I use whatever left over chicken there is from that*
2 cups of chopped celery
1 chopped red pepper
2 cups of spinach (it's volume reduces down greatly so don't be scared if it takes up a lot of room!)
2 cups of carrots diced
2 cups of asparagus chopped
2 small zucchins diced
3 garlic cloves chopped
1 carton of chicken stock
1 TBS of olive oil
1 tsp onion powder
1 tsp of crushed red pepper (warning this gives the soup a nice little spice. It's very subtle, but omit if you don't like spice)
1 bay leaf
1 tsp of dried thyme
1/2 tsp italian seasonings
1 tsp of black pepper
1/2 tsp of salt

In a large stock pot or dutch oven, drizzle about 1 TBS of olive oil. Throw in the diced onions, chopped garlic, celery, red pepper, carrots, asparagus, and zuccini.

Add the spices to the veggies.

Cook until the onions are opaque or clear, about 10 minutes. Next add the spinach and cook until it looks wilted, about 5 minutes.

Next add the chicken. I now personally add a touch more seasonings, for my own personal taste.

Add the chicken stock and fill the empty carton 3/4 the way full with water.
Add the water to the soup.
Bring the soup to a boil.

Once the soup boils, cover it and reduce the heat to low.
Before you serve make sure you fish for that bay leaf and toss it!
Cook for about 20 - 30 minutes and keep on low. Serve and enjoy!

*I garnish with parmesan cheese!*

My family enjoyed this soup very much and so do I. I think it will be my go-to chicken soup recipe. I do sometimes cook pasta until it's al dente and add it to the soup! Any shape will do, except any of the long ones like spaghetti or angel hair, unless you like that!

If you live in New England, THINK SPRING!!

~ Laura

(click image for source)


M.M.E. said...

This looks amazingly good! I know what you mean about fake springs. It's now only 30 degrees in the midwest again. :(

rachel! said...

ohhh, but i bet it's a lovely cold in new england! though...i bet the sun in cali is quite nice, too. :) next year, i'm going to be cooking by myself. and i will be depending on your recipes! this looks so good!

Laura said...

I hate how you get a taste of spring then it gets ripped away just as fast as it came! :(
Rachel.. I am working on figuring out how to do printable recipes.. and working on my photo skills for more step-by-step pics too! Hopefully it will make it easy peasy for you!

miss indie said...

Yummm that soup looks delish! I'll definitely need to try that recipe. :]

The weather here is finally starting to warm up here, which makes me so excited!

Laura said...

miss indie you are lucky that the weather is warming up! It's been raining cats & dogs here all week :(

Post a Comment