October 26, 2009

Chicken Soup for the Stuffy Soul

Last week, Sam caught the death cold that seems to be making its way through all the young professionals of NYC.  Honestly, it’s like being in kindergarten again when you work in huge offices with nothing but recycled air.  Luckily, I have yet to be hit so was in good shape to make him some soothing chicken soup tonight.  It’s not completely homemade since I use store-bought chicken stock instead of making my own, but it’s so much easier!  With the addition of brown rice and sliced kale, I was even able to pack in some much needed vitamins.  Here’s hoping the tried and true cure-all works its magic this time!

Chicken Soup for the Stuffy Soul


2 boneless chicken breasts
6 ½ c. chicken stock
1 tbsp. olive oil, and more for drizzling on the chicken
1 small onion, diced
4 carrots, thinly chopped
3 stalks of celery, thinly chopped
5 leaves lacitnato kale, cut in strips
¼ c. brown rice
salt &pepper


If you don’t already have pre-cooked, leftover chicken, season the breasts with oil, salt & pepper and cook them at 350 degrees for about 30 minutes.  Meanwhile, heat oil in heavy pot.  Add the onions and sauté for about 5 minutes or until translucent.  Add the carrots and celery and cook for another 3.  Add the stock and some pepper (I find I don’t need to add any salt because of the sodium in the stock), then add the chicken and bring to a boil.  Turn the heat down and let the soup simmer for 45 minutes.  Add the rice and the kale and cook for another 30 minutes or until the rice is cooked.

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