We’ve had a cold in our house for a month, off and on. It started with Little Miss, then moved on to Little Monster and me, and finally to the Hubby. Even Little Man caught it at just a week old. We had soup on the menu a week before his birth, with plans for an easy dinner of canned soup, but when Little Miss was feeling so rough I decided I needed to feed her the good stuff. I made extra and canned it to have a super easy, delicious, healing meal after Baby Skywalker arrived. It was so nice to open up some homemade goodness in a can just days after the birth.
2 Tbsp olive oil
5 chicken thighs, salt and peppered
5 carrots, peeled and thinly sliced
3 celery stalks, thinly sliced
1/2 medium sweet onion, thinly chopped
3 cups rabbit (or chicken) broth
6 cups water
handful of thyme and oregano
salt and pepper, to taste
Pour olive oil in a stock pot. Brown chicken. Once browned, add all the other ingredients.
Bring everything to a boil. Reduce to simmer. Cook on low, covered, for 3-4 hours. Halfway through, remove chicken from the pot. Use a fork to separate meat from the bone. Remove skins if you can find them. Put meat back in the pot. Salt and pepper to taste. Serve with saltine crackers or prepare for canning.
Tip: If using thyme and oregano from the garden, keep stems on and put in a small bowl of water. Gently move herbs around in the water, then let sit for a few minutes. Dirt will fall to the bottom. I tied butcher’s twine around them before adding them to the stock pot so I didn’t end up with stems in my soup.Once the soup is done just take the handful of herbs out of the pot.
Note: If you want a lower-fat version, remove the skins from chicken before browning. Since I plan to eat this when sick or in recovery mode, I leave the extra calories on, since I need the extra calories when my body is in healing mode.