Under the weather? Feeling puny? Chicken soup…a cure for the common cold? Could be, and it sure defines a comforting meal for any Winter evening. The aromas alone are enough to soothe the soul and the hot broth make any scratchy throat feel better.
A steamy bowl of vitamin-packed vegetables swimming in a savory broth alongside chunks of chicken and floating herbs and spices and you’ve got a classic easy homemade soup.
Years ago, I learned to add small chunks of sweet potato to make the combination even more interesting. Let’s take a look.
- 2 Tablespoons Olive oil
- 1/2 medium onion chopped
- 2 carrot peeled and chopped
- 2 stalks celery sliced
- 1 medium sweet potato peeled and small cubed
- 1 medium parsnip peeled and chopped
- 2 quarts chicken stock
- 5 sprigs fresh parsley minced
- 1 teaspoon dill seed
- 1 teaspoon basil
- 1/2 teaspoon tarragon
- salt and pepper to taste
- 2 chicken breast cooked and shredded
In fry pan, saute chicken breasts in olive oil until almost done. Set aside.
In a Dutch oven, heat olive oil in a large sauce pot over medium heat. Saute onion, carrots, celery, sweet potato and parsnips for 2 minutes to enhance the natural sugar in them.
Add the stock and bring to a boil, lower to a simmer and cook for 30 minutes until all the vegetables are tender. Add the fresh minced parsley and spices. Season with salt and pepper.
Add in shredded chicken and serve.
Chicken Soup…It’s what’s for Dinner.