We love soup, you guys. We don’t always get to eat it because it is hot here a lot (I know, I know, #californiaproblems) but when there is a cold snap here in Southern California, all we want is soup! And, to make matters more serendipitous, we had a few friends who were sick, so we able to dole out this magic elixir and everyone immediately felt better (ok, maybe not immediately, but you get the point.) Here’s the recipe – it is super easy, I promise.
1 1/2 lb chicken thighs
4 large carrots
5-6 stalks of celery
1 yellow onion
1/4 cup white wine
6 cups chicken broth
1/2 tbsp dried parsley
1/2 tbsp dried basil
1/2 lb uncooked pasta (short)
1. Preheat oven to 350 degrees.
2. Pan sear chicken thighs, three minutes each side (we use our cast iron which can also go in the oven!) Add white wine, then roast chicken in oven for approximately 20 minutes (while you chop all your veggies – cut your celery and carrots into rounds, and the onion into half-moons)
3. Saute onion. When onions turn translucent add the carrots. Cook for five minutes.
4. Remove chicken from oven, and cut chicken into chunks (may only be partially cooked – that’s ok.)
5. Add to stock pot with celery and cooking juices.
6. Add broth, noodles, and seasoning and bring to a boil. Let simmer for one hour, and serve hot with fresh parsley!
What do you guys crave when you’re sick? Do you want soup, or do you just want ice cream and perhaps a smoothie?