Flu Soup.

Jan 05

It’s flu season.  This year’s strain seems to be a lasting bug that sticks around for about 10 days or so, beginning with a sore throat and leading to itchy, watery eyes, sneezing, a pestering cough and runny nose.  My favorite cure, aside from several days spent lazing around at home, is my aromatic version of chicken soup.  You’ll definitely have leftovers, as it makes 6-8 bowls — enough to last until you’re on the mend!

Skoog’s Soul-Warming Chicken Soup

1/4 red onion, chopped
1/2 bell pepper, chopped
1 1/2 cloves garlic, minced
2 stalks celery, sliced
3 carrots, peeled and thinly-sliced
1 Tbsp olive oil
1  Tbsp unsalted butter
the meat from 1 whole rotisserie chicken, skinnless, boneless, cut into pieces
2 boxes (64 fl oz) organic vegetable broth
1 1/2 cups COOKED brown rice
2/3 cup frozen peas
1tsp italian seasoning
1/2tsp salt
pinch red pepper flakes
black pepper, to taste

Heat olive oil and butter in a medium-to-large pot.  When butter melts, add the onion, bell pepper, garlic, celery and carrots and cook until veggies start to brown.  Add chicken and broth, stirring together until broth starts to simmer.  Add brown rice, peas, italian seasoning, salt and peppers.  Cover and cook/simmer for 20 minutes over low heat.  Taste, adding more seasoning to suit your tastes.  Cook 5 more minutes and serve with a slice of whole-wheat garlic bread.  You’ll feel better in no time!

2 Responses to Flu Soup.

  1. Gwen says:

    The addition of brown rice will make all the difference in this soup! Take that white crap and shove it!

    • SkoogFit says:

      Brown rice will add nutrients and fiber! So much more bang for your buck. I know it takes longer to cook, so I cook it in advance and store it in my refrigerator for a quick addition to my fish-n-veggie dinners.

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