Thursday, April 22, 2010

Knock Out Chicken Soup

Okay, that's kind of a lame name, I know. But it's so true! If you're looking for the perfect soup to knock out your cold/flu/insert-sickness-here, then look no further, my friends!

The whole fam got sick a few weeks ago and this is what we ate and we're better now. See? It totally works. The garlic is so potent (I personally would add more than one head, but that's just me) and it's so, so good roasted. Please do not skimp on the roasting part, it's essential.

It's kind of a knock-off of Rachael Ray's, but with my own adjustments (seeing as how I didn't have all the ingredients in my own pantry...) So, here you go - enjoy!

1 head garlic
3 T extra virgin olive oil
2 lbs. boneless, skinless chicken breasts
3-4 bay leaves
1 medium onion, diced
4 carrots, sliced into rounds
Juice of one lemon
1/2 16 oz. package pasta
1/4 cup dill, chopped (or 1 T dry)
1/4 cup parsley, chopped (or dry)
4-5 potatoes, diced
Handful of mushrooms, sliced
2 t chicken boullion (to taste)

Pre-heat the oven to 400 degrees.

Slice the top quarter inch off the stem end of the garlic head, exposing the cloves. Place the garlic onto a square of foil and drizzle it with about 1 tablespoon of olive oil. Wrap the foil up around the garlic to enclose it and roast in the oven until golden brown and very tender, about 40 minutes.

In the meantime, place the chicken into a large pot with the bay leaves and potatoes. Fill the pot with water just enough to cover the chicken and bring up to a simmer. Simmer until cooked through, about 10 minutes. Remove the cooked chicken from the broth, dice into bite-sized pieces (or you could do this at the beginning) and return to the pot.

Place a skillet over medium-high heat with 2 T olive oil. Add the carrots, mushrooms and onions to the pan and cook until tender, about 5 minutes.

While the veggies are cooking, squeeze the cloves from the head of roasted garlic into a small bowl and mash into a paste.

To the pot with the chicken add the mashed garlic and sauteed onions, mushrooms and carrots. Bring the pot up to a bubble.

Add the pasta to the pot, and cook until tender 5-7 minutes. (Don't overcook or they'll be soggy) During the last minute of cooking, season the soup with salt and pepper and stir in the lemon juice and herbs.

There now, don't you feel better already? :)


Erika said...

Yummy! I may have just developed a cold as an excuse to make this soup. :)

Ryan and Lori said...

I never would have thought of roasted garlic and lemon in chicken soup, but this sounds tasty and I'm really in a soup mood lately!