Chicken Soup For The Soul

Last week my daughter and I were sick. We spent the week cuddling up under blankets thanks to fever chills and also had sleepovers at night so I could keep her comfortable. Whilst it’s no fun being sick and responsible for a little human feeling poorly, I always say I’m honoured to be her person. I had very little appetite, but one meal I began to crave was nourishing chicken soup. While it’s a classic and easy to make, I’ve never felt like I have nailed it until now. It doesn’t just hit the spot, but it’s truly flavourful and delicious. As I was unwell, I took a kitchen short-cut and used rotisserie chicken from my grocery store deli. Without further ado, here is my perfected easy chicken soup.

---

CHICKEN SOUP

SERVES: 10 | TIME: 45 Minutes

INGREDIENTS

• 2 TB olive oil

• ½ sweet onion

• 5 carrots

• 4-6 ribs of celery

• 2-3 whole garlic cloves [for sweet flavour do not press or dice]

• ½ rotisserie chicken [deboned and skinned] or poached chicken breast

• 6 peeped and cubed white potatoes

• ¼ cabbage [thinly sliced]

• 6 cups chicken broth [homemade, plus a dollop of Better Than Bouillon Roasted Chicken Base]

Spices:

• 3 TB dehydrated onion

• 3 bay leaf

• ½ tsp rosemary

• 1 tsp thyme

• 1 tsp oregano

• Pinch of sea salt

• Fresh cracked pepper

• 1 tsp Creole season [Tony Chachere’s Original Creole Seasoning]

• 1 tsp white pepper

DIRECTIONS

1. In a large pot heat olive oil on medium heat.

2. Add onions and sauté until translucent [about 5 minutes] then add garlic and stir for an additional few minutes. Do not allow onions or garlic to brown.

3. Add carrots and celery to form a mirepoix and sauté for 5 minutes

4. Add chicken and stir for a few minutes to allow the juices to flavour the vegetables.

5. Add potatoes, cabbage, broth and spices. [It’s the spice blend that really makes this soup delicious. I measure with my heart, but the measurements provided would be a good starting point. Creole seasoning adds warmth and heat [not to be confused with spiciness] but also sodium so be mindful. White pepper also adds warmth and adds that je ne sais quoi factor].

6. Bring to a boil and then cover the pot and turn down to simmer for at least 30 minutes [check potatoes for doneness]. The longer it simmers, the better it tastes.

7. Remove garlic cloves and bay leaf.

8. Serve with some buttery crusty bread and enjoy!