When I told a friend one of my college kids is coming home for the weekend because she’s sick, she had one question, “Chicken soup?” A sick kid plus a blizzard brewing is a perfect recipe (don’t mind the pun) for cooking up some soup. Don’t have chicken in the house? Not to worry. This recipe is made using bouillon and, vegetarians, there’s an option for you. Hon, guess what I’m cooking tonight?
3 1/2 cups chicken stock (vegetarian option-use chicken flavored seasoning mix, see photo below)
1 small onion, chopped
1/2 cup chopped celery
1 carrot chopped
1 teaspoon dry parsley flakes
[optional–1 cup cooked rice or 3/4 cooked barely or 1 1/2 cups cooked noodles] Directions:
Combine all ingredients in a saucepan. Bring to a boil and simmer 30 minutes, or until vegetables are soft. Remove vegetables.
[If adding rice, barley or noodles, add now then continue cooking until added ingredient is hot.]
Yield: 4 servings