So I’m sick again. And while this is not necessarily newsworthy, a recipe I started a few months ago has been
wonderful a lifesaver. This chicken soup is not terribly complicated, but we could NOT get over how satisfying it was. But that might be our immune system talking.
One thing to note in this recipe – the rice is totally optional. I went for it when serving it to my husband who needs more carbs than I, but the soup can definitely be great without it. (And you could probably substitute GF noodles for the traditional “chicken noodle soup”, but you wouldn’t need to cook them as long as the rice.)
1-2 tbl coconut oil (whatever it takes to cover the bottom of your pot/dutch oven once it’s melted)
1/2 onion, chopped
2-3 carrots, peeled & chopped
4c homemade chicken broth (how I make mine – using Shaye’s method but in a crockpot)
2 cuts of thawed chicken, or equivalent (I usually do a chicken breast and a cut of dark meat [thigh, etc.])
3 sprigs of fresh thyme (I recommend tying them together with butcher’s twine. Easier to fish out the twigs!)
About 1 tbl course salt
1 tsp garlic powder
dash of fresh pepper
1/2 tsp of dried sage
1/2c white rice (why I use white instead of brown: here)
- Melt your coconut oil over medium heat so it’s covering the bottom of your pot/dutch oven. Once it’s hot (not smoking, but close), throw in your chopped onion.
- Stir your onion occasionally so it doesn’t brown. Once it starts to carmelize, add your carrots. (True story: I used 4 or 5. But I LLLLOVVVEEEE carrots. Don’t believe me?)
- Stir onions and carrots in oil for about five minutes, to the point they’ve *just* started to soften.
- Add the broth, water, chicken, thyme, and salt and dried spices.
- Bring to a rolling boil, then add the rice.
- Let the soup simmer about 30 minutes. THE “DONE” TESTS:You know it’s done when the thyme leaves are almost entirely cooked off the twigs, the chicken easily removes from the bone with a wooden spoon, and rice is done to desired “mushiness.” (I’m sorry. I don’t know a better word.)
- Once the soup passes the “done” tests, remove the chicken and cut/shred the meat. Before adding the meat back in, taste test the soup. Make sure it’s garlicked (I know. Another made-up word.) and salted to your preference; add more in at this time if you so desire.
- Let it simmer for another 5 minutes after adding the meat back in.
So let your soup cool for a few minutes before serving and then enjoy! It’s amazing how much better you feel once you’ve had chicken soup.