Good Ol’ Chicken Soup (Light)


You had to see this coming.

Our house just went through 9 days of sickness.

And now, we’re back. Finally.

This soup is my right hand healer.

I’ve been making it for over a decade now, and I love it, like – actively love it every time. You might catch me blowing it kisses in thanks.

This is not a knock-your-socks-off soup. It’s not amazing, or revolutionary, or anything you must. make. now.

It’s the tortoise of the race. It’s the slow and steady, and it will carry you through to the end.

It’ll wrap you up in a warm blanket from the dryer, and stroke your hair, and bring you apple juice with a bendy straw, and put on your favorite DVD for you while your body returns to normal.

It’s the kind of soup your kids will fondly remember when they recall growing up in your house. On sick days away at college, it’s the kind of soup they’ll call and request from you.

It’s simple and soothing, and it goes down easy. The flavors are mild and comforting, and the recipe is kind to a tired mama.

So, even if you don’t make it now,  just slip it into your back pocket. It’s one of those foods everyone should know how to make.

 

Recipe:

Chunky Chicken Soup (The original recipe is called Chunky Chicken Noodle Soup – but I chose to make it without the noodles – we like a little crusty bread on the side instead. However, feel free to add 4 ounces uncooked egg noodles to the recipe if you want to bring back the noodle part of the dish.)

Ingredients:

2 teaspoons Olive oil
1 large yellow onion, chopped
1 cup diced carrot
1 cup sliced celery
1 garlic clove, minced
3 tablespoons all-purpose flour
3/4 teaspoon dried oregano
1/2 heaping teaspoon dried thyme
1/4 heaping teaspoon dried, rubbed sage
2 (32 oz) cartons low-fat, low-sodium chicken broth
2 1/2 cups diced, peeled baking potato (I used Yukon Gold)
1/2 teaspoon kosher salt
2 or 3 uncooked boneless, skinless chicken breasts
optional sage leaves for garnish
Fresh ground black pepper

Directions:

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; saute 5 minutes. Sprinkle flour, oregano, dried thyme, and sage over vegetables. Cook and stir 1 minute.
2. Stir in broth, potato, salt, and chicken breasts. Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potatoes are tender and chicken breast is cooked through. Remove chicken and either dice or shred. Return chicken to pot. (At this point, add noodles if you would like and cook for an additional 10 minutes or so.) Garnish with sage leaves if desired, and season with black pepper. Serves 10-12

Source: Adapted from The Complete Cooking Light Cookbook

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