Chicken Soup for the Soul.

Happy Monday y'all!

Let's get down to business. Yesterday was the first day of fall weather round' these here parts. I woke up to chilly temps in the 50's (omg), with the wind fiercely whipping through the trees in my back yard.  All I did was grab a cup of hot coffee and listen to live acoustic music on one of the local radio stations. It's called acoustic sunrise, and they play it every Sunday (think you fave music...just live, in the acoustic version). 

Now, I wanted to bake, like seriously. I was craving some mad pancakes drenched in syrup, but it was just sooooo peaceful to sit and do absolutely nothing. So, I held off. Then, later in the day, it dawned on me...it was the perfect (and I mean really, really, ridiculously perfect) day for chicken soup. Now, let's get this straight...this is not chicken noodle soup (although you could add noodles if you are in to that sort of thing). This is real deal, chock full of veggies and shredded roasted chicken soup. The kind that is perfect for a cold day, or a sick day, the kind of chicken soup that sticks to your ribs...but in a light, and healthy sort of way. 

This recipe or technique (I should say) was taught to me by my grandmother. Now, when I say taught, what I really mean is that when I was around 12 years old, I asked her how to make it and she proceeded to throw a handful of things into a large pot, blink...and bada-bing...magic! She's real specific about her recipes...not! Anyway, my mom mastered the recipe over the years and can practically make it in her sleep. I have made it a few times, but it was never THIS good. I mean, seriously.

The only bad part about this soup is chopping onions. 

Ahhhh...tears!

Then everything gets really, really, ridiculously simple. 

This is a one pot meal.

Add some fresh herbs. 

Le chicken.

Really classy store-bought rotisserie chicken. I know, I know...but, it will change your life by making this dish more simple. Feel free to go all Julia Child on me and roast your own chicken. 

The only chicken soup recipe you will ever need.

I mean, seriously....gahhhh...just look at those tender veggies and that juicy shredded chicken.

Flavor x's 10!!!

This is important: add a handful of shredded Parmesan cheese (the fake boxed stuff will do the trick) to your bowl of soup.

Trust me on this one. 

Roasted Chicken Soup (GF):

Ingredients:

1 small yellow onion, chopped

2 cloves of garlic, minced

extra-virgin olive oil, as needed

5 large carrots, sliced into quarter sized rounds

5 stalks of celery, chopped

freshly ground black pepper, as needed

5-6 c. low-sodium chicken broth (you can also use water or vegetable broth)

1/4 c. fresh basil, chopped

1/4 c. fresh Italian flat-leaf parsley, chopped

1 large rotisserie chicken, shredded

handful of freshly grated Parmesan cheese and a sprinkle of cracked red pepper flakes, optional toppings

Instructions:

1. Heat a dutch oven (or a large soup pot) over medium heat on the stove.

2. Drizzle with the evoo.

3. Add the onions and garlic and cook until the onions are just translucent, stirring ever so often. About 5 minutes.

4. Add the carrots and celery, turn the heat up to medium-high, and cook for another 5 minutes, or until the vegetables just start to tenderize. Season with freshly ground black pepper.

5. Add the chicken broth, basil, and parsley. Bring the soup to a low boil, then reduce the heat to low.

6. Add the shredded chicken, cover the soup, and let simmer for 30 minutes to an hour.

7. Serve warm with a bit of Parmesan cheese and a hint of red pepper flakes.

Serves about 10-12 people.

MANGIA!!!