Where Local and Global Appetites Collide

Recipe: Chicken Soup – Fast and Easy Comfort Food

Last night it dropped to 44-degrees in southeast Arizona. I woke up cold. And I’m trying not to catch a cold which seems to happen when the weather changes.

Here’s a quick and easy fool-proof chicken soup recipe.

1 carton of chicken broth, low sodium preferred but not required (If you cannot find the carton, use 2 cans of chicken broth)

4 cups water

1 chicken boullion cube

Heat the above to boil. Then add:

4 frozen skinless chicken parts, I used thighs. Dark meat has more flavor than white meat.

1 cup of fresh baby carrots cut in half (can use regular carrots peeled and cut into chunks)

3 or 4 red potatoes, quartered

2 tablespoons finely chopped parsley if you have it (or celery or celery leaves or ignore)

1 clove garlic, minced

freshly ground pepper

Put the rest of the ingredients in the pot and simmercook on medium heat for 40 minutes and then simmer on low for another 20 minutes. The soup is done when the carrots and potatoes are tender.

Now you have a huge pot of chicken soup with an aroma that is homey and inviting. Call some friends. Okay to portion and freeze. Chicken soup (like most soups) tastes better the next day.

I like to add a tablespoon or two of salsa to the bowl or some chopped fresh ginger if I have a cold. Comfort food with a kick!

Chicken soup is very satisfying and low in calories but high on the comfort food  quotient. Yum.

If you try it, let me know how it tastes or if you have an easy chicken soup recipe, please share.

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