what Tina eats when under the weather, harried, or in need of recalibration

It's been one of those weeks. Am I right?  I'm feeling totally wrung out, harried, and scattered, which is never a good way to welcome the weekend. But, lucky for us, this can all be cured with a pot of magical chicken soup. 

As you may already know, we don't do a lot of meat around here. But if there is ever a time for some good ol chicken soup, it is in the fall and winter months when we need a dose of something grounding, mind slowing, and soul soothing.  

This is the best chicken soup I've ever had. Ever.

I picked this up from a dear friend of mine, whose family still feels like my own.  This soup did something magical to her children whenever we made it - they would go from wound up and rascally to totally calm and cuddly.  So wherever you find yourself this weekend, whatever your state of mind or circumstance, if you need a little calm, a little reassurance, or a little peace; make this pot of soup for your soul, it's like a hug on the inside.

xo,

Tina 
(and special thanks to the fantastic woman who shared this magical potion with me)

Ingredients

1 - local/organic, whole chicken cut up (for those of you in West Michigan, check out S&S Lamb)
1 - green pepper, quartered
1 - onion, halved
4-6 - whole garlic cloves
1 - leek, cut into large chunks
1 pound - carrots, cut up
3/4 c. - rice (we use white, but you could use brown rice, wild rice, quinoa, etc.)
2-4 c. - water
1 - Rapunzel Vegetable Bouillon Cube 

Optional:
1/4 c. - half and half
1/4 c. - shredded asiago cheese
1 loaf - crusty bread (tip - when you visit S&S lamb at the Fulton street farmer's market, hit up the bread stand right next store)  

Method

  1. Place chicken, green pepper, onion, garlic cloves, and leek into a large soup pot. Fill with water until everything is just covered. Bring to a low boil, over medium heat, for 1 hour.
  2. Meanwhile, wash and chop carrots. 
  3. Transfer chicken to a plate to cool. 
  4. Remove and discard veggies. 
  5. Add carrots, rice, water and vegetable bouillon to the pot.
  6. Cut up the chicken and return to the pot.
  7. Let soup simmer for 20 - 30 minutes. 
  8. Serve with a couple teaspoons of half and half, a pinch of asiago cheese, and a generous hunk of bread. 

 ps - this is a great weapon to keep in your toolbox for fighting off, and healing from the cold and flu this winter. 

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