cold healing mock chicken soup
This is the soup that most recently saved my life. Or, at least made my stupid cold bearable.
2 tbsp butter*
1/2 yellow onion, diced
1 leek, diced (I only used about 1/2 of the green part)
4 carrots, diced
4 large celery stalks, diced
1 tbsp each salt, black pepper, Italian herb mix (thyme, oregano, basil)
8 cups of water
8 tbsp Better than Bouillon No Chicken broth base
1/2 cup orzo pasta
1 cup frozen peas
1 cup frozen corn
1) Melt the butter in a large pot on medium heat, throw in the onion, leek, carrot, celery, and salt. Sweat the veggies for a minute, until the onion is barely soft.
2) Throw in the herbs, and pour in the water. Mix in the boullion and bring the water to a boil. Add the pasta and reduce to a simmer.
3) Simmer covered until the pasta is cooked, then toss in peas and corn, stirring for a minute. Take off heat and serve.
The flavor was rich and "chickeny" without being too overwhelming. I used a bit too much pasta (1 cup instead of 1/2) and a little too much salt (1 and 1/2 tbsp) so I've reduced those accordingly. The next day, you may want to add a bit of water before you reheat, as the pasta will keep absorbing some of that and resulting broth may be a bit too salty.
* I used butter, but you can easily use olive oil instead for a vegan dish.
2 tbsp butter*
1/2 yellow onion, diced
1 leek, diced (I only used about 1/2 of the green part)
4 carrots, diced
4 large celery stalks, diced
1 tbsp each salt, black pepper, Italian herb mix (thyme, oregano, basil)
8 cups of water
8 tbsp Better than Bouillon No Chicken broth base
1/2 cup orzo pasta
1 cup frozen peas
1 cup frozen corn
1) Melt the butter in a large pot on medium heat, throw in the onion, leek, carrot, celery, and salt. Sweat the veggies for a minute, until the onion is barely soft.
2) Throw in the herbs, and pour in the water. Mix in the boullion and bring the water to a boil. Add the pasta and reduce to a simmer.
3) Simmer covered until the pasta is cooked, then toss in peas and corn, stirring for a minute. Take off heat and serve.
The flavor was rich and "chickeny" without being too overwhelming. I used a bit too much pasta (1 cup instead of 1/2) and a little too much salt (1 and 1/2 tbsp) so I've reduced those accordingly. The next day, you may want to add a bit of water before you reheat, as the pasta will keep absorbing some of that and resulting broth may be a bit too salty.
* I used butter, but you can easily use olive oil instead for a vegan dish.