Chicken Soup NOW!

Tortilla Soup Well, the flu season has arrived to our house. Everyone is dropping like flies and I have made chicken soup 3 times this week alone. While I love making chicken soup with homemade broth, at times like these you have got to move fast. So, this week I mastered the art of making 2 kinds of chicken soup in 30 minutes. I don’t even buy chicken soup in a can. I can’t bear it. But, I do buy organic low-sodium chicken broth. I have it in the house at all times. With it, I can make a variety of things, but it is essential to making a decent bowl of soup when you are in a pinch. I personally like Trader Joe’s Organic Low Sodium Chicken Broth, but use what you like. Here are two recipes you can use to nourish your family and friends back to health!

Traditional Chicken Soup

2 leeks, halved horizontally, and sliced
4-5 tablespoons extra virgin olive oil, divided
1 pound, chicken breast sliced up into small bite size pieces
2 quarts low sodium organic chicken broth
2 carrots, peeled, halved and sliced
1 cup of organic basmati rice, rinsed
1 tablespoon unsalted butter
Kosher salt
Himalayan Sea Salt for finishing

In a small pot, heat up 2 cups of water. Once boiling add rice, 1 tablespoon of butter and 1/2 teaspoon of salt. When the water returns to a boil, reduce heat to low and cover pot. Let rice cook for 15 minutes. Remove from heat and let it rest for 5 minutes.

While the rice is cooking, in a medium to large size pot, place 2 tablespoons of olive oil and sliced leeks. Reduce the heat to low and cover pot. Cook for 5 minutes. After 5 minutes add carrots and cook for another 5 minutes.

While the rice, leeks and carrots are cooking, you can sauté the chicken. Season chicken with Kosher salt. In a non-stick pan heat up 2 tablespoons olive oil. Add chicken pieces and sauté until just cooked. You may have to do this in two batches. Set aside.

Now, let’s put it all together. Add broth to the leeks. Bring broth to a boil and add chicken pieces. Season with Himalayan Sea Salt which contains lots of minerals.
In a bowl, place a heaping spoonful of rice and ladle in chicken soup. I keep the rice and chicken soup separate so that the rice does not over cook in the broth. Of course, you can add more veggies – strips of kale, cabbage or spinach.

Chicken Tortilla Soup (Great soup for colds!)

4 tablespoons extra virgin olive oil, divided
1 pound, chicken breast sliced up into small bite size pieces
2 quarts low sodium organic chicken broth
1 bag frozen organic corn
12 ounces tomatillo salsa (fresh store bought or homemade)
12 ounces tomato salsa (fresh store bought or homemade)
6 ounces tortilla chips
Kosher salt
Himalayan Sea Salt for finishing
Avocado, small bites (optional)

This is very simple. In a medium to large pot, heat up broth and add corn. Once the corn has cooked for 5-7 minutes, add the salsas.

Meanwhile, season chicken with Kosher salt. In a non-stick pan heat up 2 tablespoons olive oil. Add chicken pieces and sauté until just cooked. You may have to do this in two batches. Add chicken to broth and season with salt if necessary. Ladle soups into bowls and add tortilla chips and avocado. Now  that is quick.

4 thoughts on “Chicken Soup NOW!

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