Chicken Soup Recipe

My daughter Lily used to tell people, “This soup can cure anything!” I wish that were true, but it does taste pretty good and is easy to make. It’s perfect for cold and flu season.

Ingredients

  • 1 large onion, chopped finely
  • 4 stalks of celery, chopped finely
  • 3 carrots, peeled and chopped
  • 1 tablespoon olive or canola oil
  • 2 qts. chicken or vegetable broth (stock cubes and water are ok)
  • 1/2 cup uncooked rice
  • 1 cup fresh parsley, chopped (optional)
  • salt and pepper to taste

    • Saute the onions and celery with the oil in a heavy pan until translucent. Add the carrots. When the vegetables start to brown, add the stock and rice. Bring to a boil, then turn down to simmer. Simmer 30 minutes. Adjust the seasoning (see if it needs more salt). Garnish with parsley. The first 5 ingredients can be a base for any kind of soup you like, such as minestrone, split pea, black bean, ‘clean-out-the fridge’, etc.

    Read about a medical study of chicken soup.
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