Rob’s Chicken Soup
This is what I make when someone in the house is sick.
- 3 cartons Swanson Natural Goodness Chicken Broth or Swanson Organic Chicken Broth (note that both are low sodium)
- 1 carton Swanson Chicken Stock
- 1 cup homemade chicken stock, previously frozen (optional) (I use the Cooks Illustrated recipe)
- 1 large carrot, peeled, halved lengthwise, and sliced thin
- 1 celery stalk, ribs peeled, halved lengthwise, and sliced thin
- 1/2 tsp dried onion flakes
- 1 9.5 oz can of chicken or turkey meat (either white or white-and-dark, your preference)
- 3/4 cup white rice, cooked (preferably using chicken broth instead of water)
- 1-2 cups pasta; I typically use one or more of:
- Acini de Pepe
- Small Shells
- Small Bow Ties
- Medium Shells
- Wide Egg Noodles
- Thin Egg Noodles
- 1/8 tsp kosher salt
- 1/16 tsp fresh ground black pepper
- pinch dried thyme or 1/16 tsp minced fresh thyme
- scant pinch cayenne pepper
- Frank’s Hot Sauce (optional)
- Combine chicken broth, chicken stock, carrot, celery, and onion flakes in a large dutch oven or stockpot. Place over high heat.
- Drain the chicken or turkey and discard the liquid. (Adding the liquid to the pot will create a strong metallic taste.) Shred the pieces using your fingers.
- When the broth reaches a boil, add the chicken or turkey.
- When the broth returns to a rolling boil, add the pasta.
- Cook until the pasta is al dente. It’s better to slightly undercook it, especially if you will be refrigerating or freezing the soup for later.
- Add the salt, pepper, thyme, and cayenne pepper. Adjust seasoning to taste.
- Add the rice. (Persons on a restricted-carb diet may wish to combine a portion of the rice and soup in a serving bowl for better portion control, and to limit the amount of dissolved rice starch in the soup when reheated.)
- Serve hot. If serving to someone with a cold, they may wish to add hot sauce to improve the sinus-clearing properties of the soup. Most people will want 1-2 dashes; my girlfriend takes 10.
[amazon-product]B002P5PYU4[/amazon-product]Rapidly cool the soup before refrigerating or freezing it. I recommend using a Rapi-Kool or other quick-chilling device.
Store for up to 3 days in the refrigerator, or 4-6 months in the freezer.
I like to freeze individual serving portions in plastic microwaveable containers to have some handy when illness strikes.