“Alright, Fall is coming and the sicknesses are going around! Both my guy & I came down with a gnarly cold & all we wanted was a light, non-greasy, flavorful & comforting chicken soup. So to the kitchen I went, with my arsenal of medicine, tissues & cough drops. This soup turned out perfect, I hope you like it as much as we do!”
“Alright, Fall is coming and the sicknesses are going around! Both my guy & I came down with a gnarly cold & all we wanted was a light, non-greasy, flavorful & comforting chicken soup. So to the kitchen I went, with my arsenal of medicine, tissues & cough drops. This soup turned out perfect, I hope you like it as much as we do!”
Here's another recipe by Keira Guasco of The Fashion of Food
Ingredients
- 2 quarts organic chicken broth
- 3 boneless skinless chicken breasts
- 3 stalks celery, chopped
- 2 large carrots, coarsely chopped
- 6-10 small fingerling potatoes, quartered
- 1 large leek, chopped into disks
- 4 pearl onions, chopped
- 2 large cloves garlic, chopped
- 1 can white beans, rinsed & drained
- 1 tsp dried thyme
- 1 dried bay leaf
- Cracked pepper to taste
Instructions
- Prepare veggies
- Boil chicken breasts in chicken broth until cooked {10-15 mins}
- Place potatoes in at the 5 minute mark
- Remove & cube chicken, place back into pot
- Add veggies, white beans, thyme, bay leaf, & cracked pepper to taste
Notes
Perfect for sick days or for a warm winter meal, serve with crusty rosemary olive oil bread & enjoy!
