With Matilda starting school last fall we have been on a rotation: Matilda gets sick, Phoebe gets sick, I get sick, Sam sometimes gets sick. Not.Fun. A few weeks ago I wanted to make chicken soup but really didn't want to spend hours on it as I was coming down with something. This is a quick cure all with kale to boot! So many nourishing ingredients to get you on the mend. The key to this soup is using a store bought rotisserie chicken, preferably with an herb crust. Heaven. I get mine at Whole Foods but I know traditional grocery stores sell them as well. Another great tip during the cold season is to avoid sugar (like it's your job) and wheat. Less presence of these ingredients in your body, less room for disease and infection to fester.
No Noodle Chicken Soup
based on the chicken soup recipe in Bride & Groom First and Forever cookbook
You will need:
- One store-bought herb crusted Rotisserie Chicken (2 cups shredded chicken)
- 1 T butter
- 1 onion
- 1 onion
- 1 T minced garlic
- 1 small bouillon cube or 1 packet
- 1 t fresh thyme or 1/4 t dried thyme
- 1/2 c dry white wine
- 6 cups chicken stock (for more soup add 2 cups)
- 2 medium carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 bulb of roasted garlic (here's a great tutorial!)
- 1/4 c shredded kale
- freshly ground pepper
Heat the oil in a heavy pot (I used a Le Creuset dutch oven). Add the onion and garlic as well as the bouillon packet (if using a cube add after the stock) and thyme. Cook about 5-7 minutes, stirring frequently. I let my onions caramelize just a bit, hence the dark color. Add the wine and cook for another couple of minutes. Next add the stock as well as the cube if using, the chicken, celery, and carrots. Simmer until veggies are tender, about 25 minutes. Once they are tender, add in roasted garlic and kale until kale is wilted. Add pepper just before serving, I also added one roasted garlic clove per bowl and stirred it in. Amazingly tasty and full of flavor.
Enjoy and here's to your good health!