Cold fall weather always leads to the inevitable coughs and colds. That’s why, once the leaves begin to turn, a big batch of chicken soup hits my stove — it warms you up and is filled with immune-boosting ingredients to protect you during cold and flu season.
Using just a few key items from the grocery store, this meal feeds a crowd — and is easy on the wallet. This batch serves six and only costs around $8.75 total to make.
Soulful Chicken Soup
Prep time: 15 minutes (1 to 2 hours cook time)
- 1 rotisserie chicken
- 2 tablespoons extra virgin olive oil
- 2 carrots, peeled and chopped into a ¼ inch dice
- ½ yellow onion, peeled and chopped fine
- 1 teaspoon salt
- 1 potato, peeled and chopped into a ¼ inch dice
- 1 teaspoon dried oregano
- 32-ounce chicken stock
- Heat the olive oil over medium heat and add the carrot and onion and sauté for five minutes, until onion is clear.
- Add the salt and the potatoes and cook for an additional five minutes.
- Sprinkle in the oregano and mix to combine. Add the chicken stock and three cups of water. Bring to a boil and then reduce to a simmer.
- Cover and cook for one hour.
If you want a heartier option, don’t shy away from making use of your leftovers. You can toss in a cup of cooked orzo or rice, and any leftover veggies, like celery or frozen corn.
Looking for more cold-weather recipes? Try this chili that will win every fall potluck.
Image: Anna F. Gass