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I think I have Corona Chicken Soup

 

 

Every time I am sick I want two things. My mama and chicken soup.  Perfection would be my Mama making me chicken soup. Since we are on quarantine today and I am not as sick as my husband, I am making chicken soup. It’s good for healing, good for comfort, good for the soul.

 

 

 

 

This is not one of my better photo shoots or staging but that is a reflection on how I was feeling at the time. I am glad I made it when I did because it all went downhill about two hours later.

 

 

Note: Lilleth has recovered from the crud (negative for Covid!) and is feeling fine. We’re pretty sure the soup helped.

 

 

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I Think I Have Corona Chicken Soup


  • Author: Lilleth

Ingredients

Units Scale

810 cups of water for chicken broth, depending on how thick or thin you want your soup

2 bone in chicken breasts, off the bone and shredded into chunks

8 pieces crispy bacon, chopped and set aside

2 tablespoons EVOO

6 carrots, roughly chopped

8 cloves garlic, chopped

1 yellow onion, chopped

2 large potatoes, quartered into large cubes

2 celery stalks, sliced

1 can cream of chicken soup

3 Knorr chicken broth bullions

4 handfuls of Fusilli or pasta of your choice

Generous pinch of salt, pepper, cumin, turmeric, garlic salt, paprika, Montreal Seasoning, basil, oregano, thyme, Everything but the Bagel seasoning, and Porcini salt


Instructions

In a large non-stick skillet brown the bacon, cool and set aside to add to the broth.

 

To the bacon fat add a Tablespoon or so EVOO, onions, carrots, garlic, celery and cook slowly on medium heat, up to 25 minutes until the veggies are browed. Take your time here for maximum flavor.

 

In a large pot boil 2 bone in chicken breasts, remove from the bone, shred into large chunks and set aside.

 

In the Instapot or cookpot add the water (or water the chicken was boiled in), bullion, the dry spices, potatoes, bacon, cooked veggies, cream of chicken soup and pasta.

 

Boil at medium/high heat until potatoes and pasta are soft. Or, if you are in hurry you can put on the lid and pressure cook on chicken broth for 15-20 minutes until potatoes and pasta are soft. Check for doneness half way through. Serve warm with crusty bread and enjoy.

 

Notes

I personally do not like to use the water the chicken was boiled in.  I know that is how you make chicken broth but I don’t like the taste so I make a separate chicken stock with water, Knorr or Telofix when I can get it and dry or fresh herbs and spices.  To each his own…

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