Remember, its soup. So put anything you like in it. I left out potatoes and pasta since I'm not in the mood for carbs when I'm sick. I added spinach because I had it in the refrigerator. Experiment!
Put the following in a sauce pan:
- 3 T onion - slice angled across the grain very thin to get half round strips
- 2 garlic cloves - peel and cut in half
- 1 small carrot chopped
- 1 T olive oil
Saute over medium heat until about the onion is about ready to brown.
You can prepare the chicken either in a hot skillet or under a broiler (or even on the grill).
- 1 chicken breast - no bones, browned, cut into 1 cm cubes (1/2 inch)
Meanwhile, when the onion is ready, add these to the saucepan and turn to high:
- 2 c water
- 2 tsp chicken bouillon or chicken base
- 1/2 tsp beef base
- 1 bay leave
- 12 whole black peppercorns
- 1/2 tsp celery flakes (unless you have fresh celery leaves for the bundle)
- pinch of ground black pepper
- pinch of sugar
- (optional) 4 sun-dried tomato halves, chopped
- a bundle of fresh herbs (see below)
Bring to a boil, add the chicken when browned but simmer for 15 minutes. You will probably need to reduce heat to medium to keep it simmering. You may need to add water or white wine.
Make the bundle of fresh herbs by tying some fresh herbs with a string into a little bundle just long enough to fit into the sauce pan. I used these but I'm nto sure it much matters. You can substitute dried spices but be careful not to overdo it.
Tie these fresh spices into the bundle and submerse in the soup as shown in the photo:
- basil
- oregano
- sage
- tarragon
- fennil fronds
- mint
I'm not sure it much matters but you will have to experiment with whatever you like. I don't like it with rosemary.
After the soup has simmered for 15 minutes, taste it and add
- (optional) 1/2 c chopped spinach
- salt to taste
Remove the bundle of spices and serve.
Enough for 2 servings. Which is perfect for lunch and dinner when you are feeling sick.
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