I've been making this soup when people are sick with a cold or the flu for so long that I can't remember when I started. Chicken rice soup is what my Mom used to make for us and a good friend makes chicken noodle to take to sick friends, but my version uses potatoes...appropriate for a lass of Irish heritage I guess.I remember one time when my daughter was in college. She was really miserable with the flu and had no energy to cook or even go find a restaurant with soup. I drove three and a half miles up to her college and made her a big pot of this soup, bringing the ingredients with me and leaving her more, and the recipe, in case she needed to make another batch. She said she started feeling better very soon after I made the soup, so maybe it's the soup and maybe it's the TLC.
This past week Sweetie has been down with the flu, so I made him some. I used some of our autunm jewels, the late harvest heirloom tomatoes that had been sitting on the counter.
He is starting to feel better, but it will be a few more days before he has his energy back and probably longer before the cough goes away. Guess we should have been more alert to when the flu shots were being given.This is a great soup to make for a friend or loved one, but also delicious to enjoy yourself on a cool autumn evening for supper. I served it with a green salad and some warm, crusty cornbread baked in a cast iron skillet.
Get Well Chicken Soup
Serves 4 - 6
1 small to medium onion, finely diced
1 clove garlic, minced (use more if you like)
1 tablespoon grapeseed or canola oil
1 cup thinly sliced celery
2 cans chicken broth or 2 cups home made broth
1.5 - 2 lbs russet potatoes, peeled and cubed (leave unpeeled if you wish)
1 cup fresh tomatoes, chopped or 1 can already cut tomatoes
2 chicken breasts, cut into bit sized dice
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 cup frozen peas
In large soup pot, heat grape seed or canola oil until hot (olive oil is not great to use where the temperature will be hot enough to saute') add the onion and garlic and saute' a few minutes until the onion is translucent. Watch to make sure the garlic doesn't burn.
Add the celery and stir to coat with oil, then lower heat to medium and cook 2 minutes.
Add the broth, potatoes, tomatoes, chicken pieces, rosemary, thyme, and pepper. Stir well, cover, and bring to a simmer. Simmer about a half hour, until the potatoes are fork tender.
Remove from heat and stir in the peas. Cover and let stand 10 minutes. Uncover and serve after tasting for seasoning and making corrections if necessary.
