The EASIEST Chicken soup to make when you're sick!

fitcaroline_chicken_soup_recipe_blog

Ahh fall, my favourite season —the turning of the leaves, everything pumpkin spice and crisp-cool air. There are many things I love about fall but what I don’t love is getting sick. A few days ago, I started to feel under the weather and BAM the dreaded cold is kicking on my door. Now, there is nothing more satisfying then eating a warm bowl of chicken soup with rice, exactly like my mother used to make me *minus a few ingredients or so. Sure, I could always go out and get some soup from Timmies or the grocery store but lets be honest — they all suck compared to homemade.

Now, the last thing I wanted to do was spend hours cooking when I was feeling so sick. But, I managed to get my butt to the grocery store for a few simple ingredients to make myself a delicious soup. The key to this soup is it’s speed. There is no making the chicken soup from scratch — ain’t nobody got time for that! Instead of buying raw chicken, I purchased a roasted chicken, so that really sped up the process. Within 45 mins, I was sitting on my couch, slipping on my delicious chicken soup, watching Glimore Girls for the 100th time. Enjoy.

Prep time: 10 minutes  |  Cook time: 30 minutes |   Serving size: 1 cup

Ingredients 

1 small roasted chicken
1 Tbsp olive oil
Salt & Pepper
3 cloves garlic, minced
1/2 tbsp of ginger, diced
1/2 spanish onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
5 cups of chicken stock
2 bay leaves
3/4 cup uncooked brown rice
Juice of 1/2 lemon (use less if you don't want a strong lemon taste)

 

Directions

  1. Heat 1 tablespoon olive oil in a large stockpot over medium heat. 
  2. Add garlic, onion, ginger, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Remove chicken breasts from roasted chicken and chop into small cubes. 
  4. Pour in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in brown rice and chicken; reduce heat and simmer until rice is tender, about 20 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  5. Serve immediately.