Sunday, June 18, 2006

Quick Chicken Soup

Dear daughter woke up in the middle of the night with some kind of GI flu. Suffice it to say that it was ugly. When morning came, she was still extremely nauseous, but as the day wore on, she was able to tolerate some saltines. By late afternoon, she was feeling much better and was starving, but I didn't want to give her anything that would be spicy or greasy or heavy on her stomach..... homemade chicken soup seemed to be the perfect answer, and also one of her most favorite foods.

Now don't be afraid of making homemade soups - they are really simple and delicious to make. Although I bet your first thought was of a pot of soup simmering all day long on the stove or in the crockpot, there are many soups that give all the flavor of long cooking without all that time. This is one of those soups.

Quick Chicken Soup

2 large chicken breasts
1 large onion, chopped
2 large carrots, halved and chopped
2 celery stalks, chopped
1 C soup pasta, cooked separately
1/2 tsp thyme
1/4 tsp rosemary
1 tsp parsley
1/4 tsp rosemary
salt and pepper to taste
1 C white wine
a drizzle of olive oil to saute veggies

In a dutch oven, saute the veggies in a drizzle of olive oil till wilted. Salt and pepper them to taste, and add the parsley, sage, rosemary and thyme (sounds like a song!). Pour in the white wine and cook for a minute or two until the alcohol is burnt off. Nestle the two breasts, skin side down, in the veggie and cover with water until you have about an inch or two depth more than the chicken. Cover tightly and simmer for 45 minutes, until the meat is falling off the bone. Take the chicken out and refrigerate for about 10 minutes to cool. In the meantime, check the soup for salt and pepper. If you think the broth needs more chicken flavor, add some chicken bouillion cubes. As soon as the chicken is cool enough to handle, remove the bones and the skin and dice one of the breasts, saving the other breast for chicken salad sandwiches the next day. Stir the chicken into the broth, as well as the cooked pasta and mangia!

Just what Dr. Mom ordered! This makes four or five servings, and only took one hour from start to finish. So much tastier and healthier than canned soup!


jenjen said...

Your chicken soup sounds so conforting. There's nothing like a homemade soup to ease you through those tough sickies.

Anonymous said...

Thank you for posting this -- I have chicken breasts and vegetables, but no cans of broth and a fever. A quick internet search has 4 hour recipes with tons of stuff that I don't have and don't feel like driving to get!

So thank you, because I really wanted soup tonight. :)