This was how the conversation in my house went after I asked my family if I could make dinner last night.
It was my first day back home from college, so that I could take my driving test, and I planned on making brined roast pork, parmesan crusted potatoes and garlic infused green beans; as you can tell I took plenty of time in the planning of the family meal.
Me: Hey guys, I’m going to the store for tonight’s dinner. Want me to pick up anything else?
Sister: Um, you’re not cooking.
Me: Yes I am, so do you want anything while I’m there?
Mom: Hun, you can’t cook. I’ll think of something for dinner.
Me: Why can’t I cook? You guys said you liked the roast pork last time I made it.
Sister: Exactly, I liked the roast pork, but not enough to get sick.
Me: You guys wont get sick
Mom & Sister: You’re NOT coking.
Did I forget to mention that I had been “sick”, from what my parents, siblings and friends have told me, for the past few days?
No? Well then, that is because I am not, I’m not the type of person who gets sick; perhaps the occasional migraine, but never sick.
A low fever, swollen glands and headache do not make a person sick! Simply under the weather…
Anyway, I figured that if they didn’t want me to make dinner for everyone, I would at least make something for myself. And what is the best dish for my so-called “sickness”?
Chicken and vegetable soup to be exact!
I would like to share with everyone my personally chicken and vegetable soup recipe that I created for those days when you feel under the weather, too cold to go outside, or even, when you simply want soup.
This soup is made with basic ingredients that you can find ready and waiting in your pantry and fridge. If you do not have the ingredients they are very low cost; I bought all of my ingredients for under $15 and it was even the day after all of the good sales at my grocery store ended.
This soup is filling, low calories and, in the words of Marshall (How I Met Your Mother), “I have warm soup belly”.
- 2lbs Bone in Skinless Chicken (I used 6 thighs and 8 legs)
- 1 small Cabbage Head
- 5 large Carrots
- 1 medium White Onion
- 3 cloves Garlic
- 7 cups of Chicken Stock
- 3 Tbsp. EVOO (extra virgin olive oil)
- 1 Tbsp. Kosher Salt
- 2 tsp. Ground Pepper
- 2 tsp. Dried Parsley
- Chop the onion and garlic, I prefer to puree mine in a food processor, and sauté it in the EVOO in a large pot on medium heat
- Add the kosher salt, ground pepper, and dried parsley to the cooking onion and garlic mixture.
- Place the skinless chicken pieces in the pot (if you are putting a whole chicken in, remember to cut it in about 8 pieces) and pour in the chicken stock. Raise the heat to high and cover the pot with a lid.
Do NOT touch it for 30 MINUTES
- Chop you head of cabbage and carrots.
*It is best that you chop them into bit size pieces, so that they are big enough to take out if you have a picky eater and small enough that you don’t burn your mouth trying to bit it in half*
- When the 30 minutes is up, remove your chicken from the chicken stock and place it on a cutting board
- Remove all of the meat from the bones (You can do this with only a fork if you want)
- Put the chicken pieces, cabbage and carrots into the chicken stock and reduce the heat to medium/high.
- Cook until the carrots are chewable (Not to mushy, but, not to crunchy)
- Find yourself a nice spot to sit and enjoy!