Chicken Soup (for the Soul)

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!

Homemade Chicken Noodle Soup

Happy Eating, XO.

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Fall Stew

Guys, I miss football. I miss Fall. I mean if its going to be this cold I’d rather us be back in Fall than pretend to be in Spring. There aren’t any flowers, the showers are more like snow, and there just isn’t great spring food. I mean there is good Spring food, but not mouth watering great. Although I will say to stay tuned for an Easter Sunday themed blog post with yummy tea party sandwiches and snacks. (shameless blog plug) Anyway, point being I am going to eat like its still Fall and still can before summer comes around and I need sultry salads, fruits, and iced tea. Ok so back to this divine stew. I can’t even tell you how flipping good it is. There is this amaze balls Italian market near my work and not only do I get lunch from there AT LEAST 2x a week, but I always pick up tasty imported items from Italia whenever I can (aka last time I was there I picked up truffle butter AGAIN, whatever, Jess said we don’t judge here). Anyway, Tredici is the bomb.com for all the delish food they have on their regular menu, but they also have daily specials. This puppy was debuted in September and it made its way back once a month throughout the fall and I miss it so. I decided I must re-create it and have it available all year round. (or I’ll die, because I love it THAT much).  Ok melodramatics aside, I don’t think I can say I replicated the magical stew 100%, but this is pretty darn close, say 99.9% for all you math nerds. Anyway, it satiated my hankering for this delish stew and I hope it does the same for you! (ha “stew”, “you”, rhyming, happy camper, belly full).

  • 2 tbsp. of olive oil
  • 12 oz. hot Italian sausage, cut into small chunks (I just did droppings of the sausage by cutting out the casing, that lets the stew grab on to all the spices of the sausage).
  • 12 cipollini onions peeled (pearl onions can be substituted)
  • 1 ½ cups crushed tomatoes (Cento is my fav canned brand)
  • 3 cups low-sodium chicken stock
  • ½-oz bundle of herbs, such as rosemary, thyme, sage or oregano (there is a trio packet that’s sold at my grocery store, saves time & money so I just used that. It was parsley, thyme, and oregano)
  • 1-  2 ½ pound butternut squash, peeled, seeded, cut into 1-inch chunks (again I buy the pre-prepared stuff from Trader Joe’s)
  • 3 carrots, peeled and cut into ½ inch pieces (I hate cooked carrots but I left them in and just fished them out so I could get the flavor but not have to eat them. I know I am a child).
  • 3 parsnips, peeled and cut into 2-inch long sticks
  • 1 fennel bulb, trimmed and cut in half
  • 12-15 Brussels sprouts, trimmed and cut in half
  • 2 tsp. salt
  • 1/8 tsp. freshly ground pepper

Fall Stew

Heat oil in pan over medium heat. Add sausage, stirring until the sausage breaks into small pieces and is no longer pink, about 10 minutes. Remove with a slotted spoon, set aside. Raise heat to medium high, add onions. Then cook, stirring until golden, 5 to 6 minutes. (At this point, I put the sausage and onions in the slow cooker and added the remaining ingredients. Stir to mx.)Add tomatoes, stock, and herbs. Simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage back and the squash, carrots, parsnips, and fennel. Cover and simmer until vegetables are tender, about 10 minutes.  Add Brussels sprouts now and cook, covered about 5 minutes more. (or cook on high in the slow cooker for 4-5 hours if not doing it stove top). Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Adjust seasonings and serve warm. This will serve 4 – 6 people based on if you are making this a meal or a 1st course.

Happy Eating, XO