Healing Chicken Vegetable Stoup

Healing Chicken Vegetable Stoup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Chicken Vegetable Stoup
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Jill and I have been burning it up with work. Me traveling like crazy and Jill having a ton of night stuff going on.

Rant: My least favorite time to deal with planes is the without question the winter. For the love of God can you not just pack your ridiculously over sized coats. I swear some people look like they are trying to stuff their king sized comforter into the overhead bins. And while we are on coats and airports…

Can we not get ready in line and go ahead and get your belt, shoes and coats off. Why do some people need to wait in a 30min line looking at their phones and then get to the bins and x-ray line to just now start your un-layering. Your narcissistic face page life can wait for 3 damn minutes.

Just have some common sense and awareness for other people.

Sorry.. that was cathartic. Anyway we both ended up sick this week. Jill started to sense she was getting sick on Thursday and then it was full on flu by Friday morning. I ended up with a stomach thing that I suspect came from the “chicken” served on my flight last night. I was on a call with my boss and told him. I gotta go and then literately emptied out my stomach for the next few hours. But hey… good ab workout.

So I got my scene together and thought I would make her some comfy chicken soup. I saw a recipe by Anne Burelle that infused some nutmeg, cinnamon and lemon. We aren’t nutmeg and cinnamon people but for some reason I wanted to give it try to maybe see if I was just being stubborn.

It was really nice and had a depth of flavor beyond your typical chicken broth.
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Ingredients:
2 chicken breasts (bone in, skin on)
4 drum sticks (skin on)
4 stalks of celery with leaves
1 portabella mushroom diced
6 cloves of garlic (minced or pressed)
1-2 cups of carrot chips
2 small/medium yellow onions (diced)
4 sprigs of thyme (tied)
2 bay leafs
1/2 a lemon, juiced)
Chicken Broth (unsalted)
Red Pepper Flakes
Fresh nutmeg
pinch of cinnamon
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Directions:
1. Let’s get everything diced up first. In a large pot on medium heat with some olive oil put your onions, celery, mushroom and carrots in to sweat out for about 10mins. Add your garlic and stir for a minute.

2. Now add your raw chicken and pour broth over it to cover. Bring to boil and then turn down to simmer. Let this cook with a cracked lid for about an hour.

3. Remove your chicken to cool and then shred it with a fork or your hands. Remove the bones, skin and icky bits. Now add the good chicken back into the pot. Taste it to see what you have as your base. Salt, pepper and season accordingly. Now add your tied thyme sprigs, bay leaves, cinnamon and nutmeg. Take half of a lemon and squeeze the juice into the pot. Stir and let it cook on low for another 30mins or so. Taste and season accordingly.

Serve with crackers or crusty bread, get well and go back to bed.
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