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?
Chicken Soup
Ingredients:
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
Vegetarian Option:
Funny, when storms are coming, I make soup too. On my rounds before the roads were bad, I picked up my supplies and made matzo balls and chicken noodle soup this afternoon! Enjoy the soup and the snow…
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Aunt Suzanne, thanks. I guess its a good thing I make it infrequently. 🙂
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careful of all that salt sweetheart– love, aunt suzanne
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Looks delicious Naomi! We could use some here: two with bad colds, one with the flu!
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Thanks Denise and I hope everyone gets better soon!
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