Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs (I use dried)
Fresh ground pepper
Place chicken and other ingredients in a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.
Making the SoupYou can use any or all of the following vegetables, or add your own favorites. Here’s what I do:
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped)
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine (if you don't use wine, I'm sure you could use water or more broth; I don't drink wine but I buy the little 4-packs of white wine for cooking)
salt and pepper
Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion is just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth (still reserving chicken off to the side)–add more broth from can or box if you don’t have enough broth from chicken and simmer veggies until just tender. **at this point I puree all the cooked garlic from the broth step and add it in- it makes it creamier, and adds a wonderful flavor.
Frozen green beans
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
Allow to simmer for 30 minutes until flavors come together
Add chopped chicken, salt and pepper to taste.
No virus can withstand this soup.
You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I’ll throw in whatever is in my veggie bin in addition to the above.
The next day add egg noodles and turn it into chicken noodle soup.