Cold season is in full swing around our neighborhood. People are coming down with it quicker than you can sneeze. My husband happened to bring it home last week and by the end of the week I had caught it too. I can honestly say in all the time we’ve been together we’ve never been sick at the same time. Who was supposed to take care of who?!
Well, as a die hard foodie (and both of us being too sick to go to the store), I stepped up to the bowl (haha?) and made us some homemade chicken soup, for the soul. (Because you can’t say chicken soup without thinking “…for the soul”). Now guys, if I can make this soup while wrapped in a snuggie, you know it’s easy.
- 1 box of chicken stock or chicken broth (if you want to know the difference btwn the two, check this out. I used chicken stock for this recipe as I like the bolder flavor.)
- 2 diced chicken breasts
- 1 carrot
- 1 turnip
- 1 leek
- 1 parsnip
- 1 piece of celery
- 1 small onion
- 2 tbsps of parsley
- 1 tbsp of dill
- 1 bag of egg noodles or 2 bags of rice (I prefer rice, but either works)
- Salt and pepper to taste
Cook the chicken in the skillet until slightly brown. Be sure not to over do it it as it’ll continue to cook once added in later with the vegetables. Once done, plate the chicken and cover with foil to keep it warm.
Dice all of the vegetables and spices and place in the skillet you cooked the chicken in. Pour in the chicken stock and bring to a simmer. Let the vegetables cook for 15-20 minutes or until soft. Add in the chicken and let sit for a couple of minutes to soak in the soup. Get well soon!
Happy Eating, XO.