‘Tis the season of colds and flus and Brad’s been fighting a fever the last few days. I hate feeling helpless when he’s sick so I fight back by cooking up large batches of soup. I have a super elaborate chicken soup recipe I often use but this week I wasn’t in the mood to spend an hour cooking and wanted to come up with something fast. I was surprised when this quick and easy solution turned out just as delicious. The secret was a batch of awesome (if I do say so myself) homemade chicken stock I’d recently made. You should make your own but, if you don’t have anything homemade sitting around, just buy a box of quality stuff. I think fresh tarragon is also important but the dried stuff may do in a pinch. I used a store-bought rotisserie chicken to make this extra speedy. Finally, I like to use Tony’s Cajun seasoned salt instead of regular salt to give it a little extra kick.
This makes a thick, hearty soup. If you like a more watery soup, add an extra two cups of chicken stock.
- olive oil - 2 tsp
- carrots - 3, diced
- celery - 3 ribs, diced
- onion - 1 medium, diced
- mushrooms - 4 oz
- garlic - 4 cloves
- chicken stock - 6 c
- bay leaves - 3
- thyme sprigs - 3
- cooked chicken meat - 1 lb, shredded
- fresh tarragon - 1/4 c, chopped
- flat-leaf parsley - 1 tbs, chopped
- black pepper - 1 tsp, plus more to taste
- salt - to taste
Heat oil over medium high heat in a large pot or dutch oven. Dice carrots, celery and onion in that order and add to the pot as you go. Saute 5 minutes. Slice mushrooms and add to the pot, then mince garlic and add. Cook one more minute.
Add chicken stock, bay leaves and thyme. Season to taste. Bring to a simmer while shredding chicken. Add chicken meat, tarragon, parsley and cook a few minutes more until chicken is warmed through. Remove bay leaves and thyme stems. Season again and serve.