Chicken Soup to Feed a Cold

Starting the New Year off with a cold isn’t fun, but I have one…c’est la vie. There’s nothing more comforting than a bowl of chicken soup when you’re sick. I make my soups from scratch these days, but feeling nostalgic for those cans of Campbell’s Chicken Noodle Soup that I used to slurp whenever I was sick as a child, I wanted to make an amazing bowl of chicken soup for my cold.

This chicken soup contains the usual chicken soup components…carrots, celery, onion, garlic, chicken (of course), but also includes lime juice, wonton strips, mushrooms, sage, and thyme.

The Chicken
2 boneless chicken thighs, shredded
2 tbsp. Italian spice mix

Coat the chicken thighs in Italian spice mix and bake in the oven for approximately 20 minutes, or until evenly cooked. Take the chicken out of the oven and chop or shred it and set aside.

The Vegetables and Soup Base
1 tbsp. olive oil
¾ cup chopped celery
¾ cup chopped cremini mushrooms
½ cup chopped yellow onion
¼ cup chopped carrot
1 tbsp. minced fresh garlic
2 cups of chicken broth
2 cups of water
juice of 1 lime

Add the olive oil to a stock pot on medium heat. Add the celery, mushrooms, onion, carrot, and garlic. Sauté until the vegetables are cooked and slightly golden brown. Add the chicken broth, water, and lime. Simmer the base on low heat for 30 minutes.

The Herbs and Chicken
2 tbsp. roughly chopped sage
1 tbsp. thyme
salt and pepper
8 wontons, cut into strips

Once the soup base has simmered for 30 minutes, add the shredded chicken, sage, thyme, and season with salt and pepper. Let the soup continue to simmer for an hour. Lastly, add the wonton strips and continue to simmer the soup until it reaches your desired level of cohesiveness. I simmered mine for an additional hour.



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