When my wife and I were hit by the Covid a few weeks ago, this soup made us feel much better. It is relatively easy to make.
Ingredients
4 medium carrots
1 cup of diced celery
1 small white or yellow onion
1 1/3 lbs chicken (chunked or diced)
4 cups of stock (chicken or veggie)
1 cup water
3 Tbsp of olive oil
Salt and Pepper to taste
Recipe
I peel the carrots and cut them about a quarter inch. I dice the celery. I cut up the chicken.
I use a one pot method. First add the oil to the pot on medium heat and after it is heated, I add the carrots. I cook them until they are starting to get soft.
After they are soft I add the celery. I stir them and cook until the celery is just getting soft and add the onion. Normally, I would cook until the onion gets translucent, but I now use green onion because we have a hard time digesting with regular onion.
I add the chicken and cook it a little so there isn’t any pink showing. This is when I salt and pepper to taste.
We have homemade frozen stock on hand 4 cups in zip style freezer bags. I add a cup of water to the pot and the frozen stock and cover while leaving it on medium heat.
We usually put them in mugs over about a quarter cup of white rice. For the two of us, it’s usually good for two meals.