Chicken Soup

I have been so busy lately… I just got a new job!

I am still teaching middle school science but I switched the school where I am teaching. It’s only two blocks away from my house, so I really like the short walk in the morning. Moving in the middle of the year was pretty challenging and it kept me working late for a while. I had a lot of packing up, moving boxes, and setting up a new classroom.

Right in the middle of this busy time, I started to not feel so well. Not sure if I was trying to do too much or if it is the crazy warm and cold January weather, but I was wiped out! When I don’t feel good, no matter how tired I am, I usually end up making a big healthy dose of chicken soup.

Here’s my chicken soup recipe that always makes me feel better:

1 tbsp. olive oil

3-4 ribs of celery, from the heart with the leaves attached

2 carrots, peeled

1/2 of a medium onion

2 cloves garlic

8 oz. cremini mushrooms

1 cup shredded chicken from a rotisserie chicken

8 cups chicken stock

1/2 cup ditalini pasta or cut spaghetti pasta

handful of Italian flat leaf parsley

Cut the celery into small pieces and slice the carrots into rounds and chop the onion and mince the garlic. Add the olive oil and vegetables to a pot heated over medium heat. Saute the vegetables until they begin to become soft and add the sliced mushrooms. Saute for about 5 minutes more until all the veggies are soft.

Add the chicken stock and shredded chicken and bring to a boil. Add in the pasta and stir occasionally until the pasta has cooked (about 7 minutes). Chop the flat leaf parsley and add it to the soup.

Sometimes, if I have it in the refrigerator, I like to add some fennel fronds to give the soup some extra flavor.

This soup is pretty quick and easy. You can make it in no time if you have everything on hand. Using the rotisserie chicken is a big time saver and it adds great flavor. I buy rotisserie chickens quite frequently because there are so many things you can make with them. I usually use part of the meat for a recipe that night and freeze the rest in 1 cup portions in zip-top bags. It thaws fast and it is really convenient if you are in a hurry. I’ll be adding more of my rotisserie chicken ideas this year!

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