When boyfriend and I both got sick in the same week, I knew I’d be making us some yummy soup even though it was in the middle of August, and hot out. Problem is, all the recipes I looked up for chicken soup required a lot of work! Most of the recipes required making a stock first, by boiling veggies and a whole chicken for a good 3hrs, then de-boning the cooked chicken, straining and removing all the veggies, then re-adding more fresh veggies to the now prepared stock, as well as the chicken meat. Now, I don’t know about you, but this seemed like an awful lot of work for someone who was sick, and looking at the recipes, I felt like I’d be cooking the soup twice: once for the broth, and once for the actual soup. And for someone who thrives on efficiency, the idea of boiling a large pot of liquid twice was not in the cards. And so, I decided to use ready-made chicken stock from the box instead of making my own stock. This, however, raised the problem of where I would get cooked chicken. See, if I made the stock myself, the by-product of the stock would be cooked chicken meat. No stock = no chicken meat. Bummer. I toyed with the idea of baking a few chicken breasts in the oven, then chopping them up and throwing them in the soup, but I figured, if I’m already cheating with the stock, I might as well cut more corners, and just buy a cooked rotisserie chicken from the supermarket. Thus, the easy chicken soup for sick (lazy) people was born. I’m so glad I made it, because there was one day where I was feeling so miserable, that I ate chicken soup for breakfast, lunch, and dinner.
- 1 whole cooked chicken
- 2 boxes of chicken stock
- Red onion
- Bay leaf
So, the directions are so easy for soup, a monkey could do it blindfolded. Actually, scrap that. I have a fear of monkeys. Let’s say an octopus could do it blindfolded. Yes. Better. Chop up all the ingredients that are choppable, remove meat from the whole chicken and chop, and add everything to a pot of the boiling stock, including the thyme, bay leaves, and sprinkle some cayenne in too for some spice. I find that when I’m sick, I try to self-medicate with ginseng, lemon, honey, ginger, and spiciness. This soup has a lot of those components in it. I added extra cayenne to my bowl of soup before eating.
Simmer everything only enough to let all the flavours blend, so not more than an hour. Remember, the stock has already been made, and the chicken is already cooked. I kind of made the mistake of leaving it to simmer for longer, and when I came back, it had boiled down a bit too much for my liking. But anyway, this soup was so delicious! It was truly an easy chicken soup. Perfect for colds, because it has everything that’s good for you in it. My cold ended up lasting for almost 2 weeks, but it was a very mild cold. I’d like to think that it would have been worse if I hadn’t made this soup!