So, there I was, ready to make this great leftover Thanksgiving Turkey Pot Pie when I started feeling like death warmed up. It was not pretty, y’all. Not pretty at all. Then, the next day came….
Get your flu shots. That’s all I can say here. ☹
After considering that this flu was going to be the one that killed me, I summoned my 30 minutes of energy and made this chicken soup. If I was going out, it was going to be on a full stomach!! It ended up being exactly what I needed. Well, that and the 2-hour nap I took after eating it. But hey, sleep away the sickness and all that.
This chicken soup is perfect for that much needed feed the flu meal or a quick ‘it’s cold outside’ comfort food.
GET. YOUR. FLU. SHOTS!
Let food be thy medicine and medicine be thy food.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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30 Minute Chicken Soup
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Ingredients
- 1 medium chicken, boiled and shredded (or rotisserie chicken, shredded)
- 2 carrots, peeled and sliced
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- 1 Tablespoon Oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup long grain white rice
- 8 cups chicken broth
- 2 Tablespoons butter
Instructions
- Heat butter in a large pot, until melted. Add carrots and celery, sautéing until tender, about 5 minutes. Add garlic and cook until aromatic (30 seconds).
- Turn heat up to high, add in chicken broth, chicken and rice, bringing to a boil. Cover and turn heat to low, cooking for 20 minutes.
- Turn heat off, uncover and add oregano, salt and pepper. Stir to incorporate and place cover back on pot for 5 minutes. Serve hot.