Chicken Soup for the Soul

Chicken Soup for the Soul…that runaway release from 1993 which became a best-selling enterprise leading to 250 other titles.

Why?

Because everyone knows that chicken soup works.

And it works well in times that are tough.

My mom taught me, “When we grieve, we cook. And when others grieve, we cook for them.”

Chicken Soup

A quick version using a store-bought roasted chicken

1 store-bought roast chicken (economical and tasty)

2 Tablespoons olive oil 

1 onion, diced (I always use sweet onions…ask produce person)

3 stalks celery, diced

3 carrots, cut into ½ inch rings

*Alternately, stores like Trader Joe’s offer these three ingredients already diced-up,  

  in their refrigerated vegetable section (called mirepoix). Okay to substitute.

1 sprig of thyme

2 boxes of chicken stock

Add olive oil to a deep soup pot and heat until shimmering. Add the onion, celery, carrots and thyme sprigs. Cook over medium-low heat until translucent, about 5-6 minutes.

Remove white meat from chicken (breasts and thighs), reserving the rest for sandwiches and stock. (Kids love the drumsticks.) Add to the soup pot along with the stock.

Simmer and season to taste.