So, Emile broke his hand last Friday. The poor thing had surgery yesterday and slept with a bag of frozen spinach next to him (probably time to invest in an ice pack). He can’t bear any weight on his right hand for FOUR WEEKS, which means no weights, which means a pretty unhappy Emile. 😦
My solution? Food.
Chicken soup, to be exact.
What is more comforting than a warm bowl of brothy soup with all the goodies in your fridge? Nothing, that’s what. There is a very good reason that some wise publisher of heartbreaking/heartwarming stories named their book after this particular soup, and it has something to do with all that brothy goodness.
So, I made soup. And Emile pronounced it good.
- 2 carrots, coined
- 3 stalks of celery, chopped
- 1 onion, diced
- 3-4 garlic cloves, minced
- 4 chicken breasts
- 1 32oz carton chicken broth
- 2 medium russet potatoes, cut into bite size pieces
- Spices (garlic, rosemary, thyme, turmeric, salt, pepper, bay leaves)
- Parmesan rind (optional)
- Saute onion, carrots and celery in a stock pot or dutch oven with a TBSP of coconut oil until they make your house smell delicious. Salt and pepper them, and stir periodically. About 10 minutes.
- Add garlic, and stir periodically, until garlic is very fragrant as well.
- Add potatoes, a pinch of rosemary, thyme, S&P and stir around for about five minutes.
- Lay chicken breasts on top, then fill pot until it barely covers the breasts.
- Add two bay leaves, parmesan rind, and a hefty pinch of turmeric, bring to a boil, then turn down the heat to a low simmer and cover for 20 minutes.
- Take chicken out, shred it, then add back to the pot.
- Taste! Add more seasonings if needed, and check if the potatoes are soft.
- Remove bay leaves and parmesan rind. Serve with some crusty bread. Enjooooyyyyyy, and may it warm your soul.
*Notes: Add water/broth if needed, or simply if you like brothier soup. My carrot/celery measurements are not exact – I basically used all the leftovers of both in my soup.
Until next time,