Tuesday, December 9, 2014

Surviving the Storehouse: Italian Chicken Soup

Soup sounds SO good to my tired, sick, stuffy-runny, coughing body right now!  I started running out of broth and needed to find more flavor options, so I came up with this recipe.  You can make it more Italian by adding the optional ingredients (and make it more nourishing!), but it's good without, too.

May it warm you body and soul!

Italian Chicken Soup

1 onion, diced small or sliced thin (diner's choice)
2-3 Chicken breasts
1 28 oz can diced tomatoes
1 28 oz can tomato juice -or- 3 1/2 cups broth
Salt and pepper to taste
Cooked rice or pasta or diced potatoes (about 1 cup)
Oregano, basil, dried kale (1-2 Tbsp)
1 head garlic, peeled and pressed

In large soup or stock pot, saute onions in butter until transluscent.  Add chicken, tomatoes, and juice or broth (even water would work).  Also add potatoes if using and not cooked yet.  Bring to a boil, cover, and simmer for 30-45 minutes or until chicken is cooked through.  Remove chicken and chop or shred.  Return chicken to pot.  Stir in rice or pasta, spices, and seasonings to taste.

A note on the garlic:  Fresh garlic is NOT expensive, and when you're sick, TOTALLY worth the small amount of money.  Garlic has fantastic immune boosting and sickness-fighting powers.  The closer you eat it to raw, the better.  However, I realize that might be too intense for some of my readers, and that's okay.  So if you are really sensitive to flavor, add the garlic with the onion.  Or you can add with chicken and tomatoes for a little more flavor.  Personally, I like to stir it in at the end, though that is not for the faint of heart.  Oh, and make sure your significant other has a little too, or they might not enjoy your company afterward. ;)

Bon appetit!

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