The Healing Powers of Chicken Soup

For those of you who have noticed, and shame on those who haven’t, I have been terribly, contagiously sick all weekend. Actually, it’s been a 5 day weekend to be exact. It’s truly crazy how quickly you can recluse from society when your body aches and you’ve managed to empty two tissue boxes and moved onto the TP rolls. Gross, I know. On the bright side of things, the entrapment of dear Mother Nature’s maladies, allowed me a weekend of undisturbed relaxation and reflection. I also ate tons of unnecessary foods and spent a ridiculous amount of money at Bulk Barn. Thank God Bulk Barn made its way to Montreal! This place has everything you could imagine, from gummy bears to coconut flour, in bulk. It’s a bakers dream. I definitely stocked up for the cupcakes I will be baking next week… but for today, I need something to nip this parasite in the butt. The gloves are off and I am tackling this bad boy with some veggie power, and a little fatty protein of course.

Chicken Soup for this little sick girls Soul, is what the doctor ordered. This soup is a creation of several veggies sitting in my fridge and one BBQ’ed chicken, courtesy of Provigo’s Deli section. This colorful medley will not only clear your congested senses but will also fill your home with that warm hearty feeling that we were teased with last week (From 10 degrees Celsius to 10 cm of snow in one day?!?! Mother Nature, is this completely necessary?). If we can’t fight the weather, we might as well enjoy its lingering days by filling our bellies with a nutritious bowl of this simmering concoction.

Xo Dom Appetit!

Chicken Medley Soup

Prep Time: 30 mins

Cook Time: 45 mins

Tools Needed: cutting board, knife, large skillet, large pot, wooden spoon

Ingredients:

1 medium onion

6 garlic cloves

6 carrots (washed and chopped, not peeled)

3 celery stalks (washed and chopped)

1 package of green beans (washed and chopped)

1 can of diced tomatoes

1 can of crushed tomatoes

1 package of non-salted chicken broth

5 cups of water

1 Whole BBQ’ed Chicken

1 cup of wild rice (uncooked)

1 large handful of water cress (washed and stems cut)

1 teaspoon of hot chili flakes, cayenne pepper

1 tablespoon of olive oil (for browning of veggies)

Splash of Red Wine (optional)

Salt and Pepper to season

Directions:

1)      Put broth and water to boil in large pot. Add wild rice to boiling pot. Add can of diced and crushed tomatoes and leave to boil on medium heat. Stir occasionally.

2)      Add oil to large skillet and over medium high heat brown the onions, garlic and carrots. Add celery and a splash of wine allowing all veggies to get a bit charred; ensure to stir so veggies do not stick. Add green beans.

3)      Cut up chicken into slices and add to large pot. Add browned veggies and spices (chilis, cayenne, salt and pepper). Cook at medium low heat for 30 mins and then simmer on low for 10-15 mins. Cool and serve. This makes about 16-20 servings, so feel free to freeze leftovers!