It’s March 15, 2020. We’re smack in the middle of a pandemic, and it’s affecting all of us. I do hope you stay safe, especially for the sake of those who might have a harder time recovering from Covid-19. If you do get sick, and you’re able to manage at home, stay hydrated, rest, and eat well. I always like soup when I’m sick so, here’s my go-to chicken soup recipe. You could always add some tofu or tempeh instead of chicken, for extra protein. Or even some white beans.
Ingredients
- 1 tablespoon olive oil
- 2 chicken thighs (bone in)
- 3 chicken or vegetable bouillon cubes
- 7 cups of water, divided (3 & 4)
- 2 carrots, peeled and cubed
- 1 celery rib, diced
- ½ yellow onion, diced
- 1 or 2 garlic cloves, sliced
- ~ 8oz of angel hair pasta
- ½ teaspoon of salt
- ½ teaspoon of pepper
- ½ teaspoon of thyme
- Lemon wedges
Directions
- Add chicken thighs, 3 cups of water, and a bouillon cube to a medium sized pot. Cover and bring up to a boil, then lower the heat and simmer for ~45minutes.
- Once chicken is cooked, remove from the pot and allow to cool.
- *Doing this in a slow cooker beforehand would save some time ;p
- Heat four cups of water with two bouillon cubes in large pot, covered.
- Add onion, celery, and carrots to a saucepan, with the olive oil. Cook over medium heat until translucent (5 to 8 minutes)
- Add garlic and cook for another minute.
- Add veggies to the broth, and season with salt, pepper, and thyme.
- Add angel hair to the broth
- Shred the chicken and add to the pot.
- Cook until pasta is done, taste, and adjust seasoning.
- Serve with toasted bread, and lime wedges to squeeze into soup.
