Homemade chicken soup (for the soul)
Homemade chicken soup that’s made from scratch is blissful comfort cooking at its best. To the broth, add in rice or barley from the night before. Transform this ordinary bowl into scrappy cooking at its best by using bruised carrots and wilted spinach and other greens from the bottom of the crisper and fresh window-sill herbs like basil and mint.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion - chopped
- 2 cloves of garlic - chopped
- 4 cups of stock
- 1 carrot chopped
- 1/2 cup leeks or celery (optional)
- 1 cup of cooked rice or cooked pasta
- 1 cup of shredded chicken
- Salt and pepper
Directions
- Start the soup. Heat a tbsp of oil in a stock pot and let it come to a shimmer. Turn to medium, and add in chopped onions and garlic into the oil. Let them saute for two to three minutes. Add in any chopped veggies like carrots and celery and cook for a min.
- Finish the dish: Add the stock and cooked rice/ barley/ pasta. Simmer for another min. Be careful here not to add too much grain or pasta because as the soup sits the grains or pasta will further expand and soak up a lot of the broth. Serve with fresh coriander and toasted pita on the side.
