Last Tuesday I came down with a horrendous cold. They're just so inconvenient, you know? It's putting a serious hamper on my daily activities and production levels!
Since I've been sick, I've been eating Campbell's Chicken and Rice soup like it's going out of style- but I knew there was nothing better for me than homemade.
So tonight- that was my project!
I adapted a recipe from Canadian Living- but it didn't have an essential "get better" ingredient that I wanted to throw in there- GINGER!
Here's my recipe:
Chicken Soup for the Soul With a Cold
*this recipe makes a whole lot of soup- so be ready to put some in the fridge or freezer if you can't finish it all.
3 tbsp extra virgin olive oil
6 boneless, skinless chicken thighs
1 medium yellow onion
4 ribs celery, diced
2 carrots, diced
4 small yukon gold potatoes- peeled and diced
1/2 yam, peeled and diced
1 tbsp dried thyme (use fresh if you have it!)
3 sprigs fresh parsley, diced (I had some in my garden-- use dried if you only have that)
salt and pepper to taste
5-6 cups reduced sodium gluten-free chicken broth
1/2 cup rinsed jasmine rice
1.5 inch piece of ginger root, peeled and cut into very small pieces
Heat olive oil in your largest pot--you will use only this pot for the soup.
Brown chicken thighs over medium heat.
Once browned, remove from pot- chop into small pieces and set aside for later.
Add onion and celery to the pot.
Saute for 2 minutes.
Add carrots, potato, yam, thyme, parsley, ginger, salt, and pepper.
Saute for 3 minutes.
Return chicken to pot.
Stir in broth and 4 cups water.
Bring to a boil- simmer for 5 minutes.
Stir in rice.
Cover, and cook until rice is soft- approximately 15 minutes.
YUMMY!
