Chicken Soup for the Soul December 1, 2015
Happy December! With holiday shopping and prep in full swing, we don’t have a single minute to waste. With everything going on and eight hundred things that need our immediate attention, we certainly don’t have time to get sick. Alas, with the seasons changing, it may be too difficult to avoid. The good news is, HelloFresh has the cure just in case you do get struck down with the sniffles: a piping hot, savory bowl of Chicken Soup.
A few important things to note:
- You should not be getting sick if you’ve been diligently following our blog posts with healthy juice and smoothie recipes- those are jam-packed with vitamins! But we’ll overlook that, for the sake of this recipe.
- If you’ve read my profile, you know that I thought I actually made the best home made chicken soup this side of Grandma’s house but this recipe just might rival that theory.
- If you are not sick, don’t plan on being sick, or have never even gotten sick, you can still enjoy this soup. It’s for everyone. It’s delicious and needs no excuse to consume.
My favorite part about this soup? I just love the crisp, fresh veggies. With all the ingredients joining forces to boost your immune system, this is the yummiest medicine there is.
- 2 Tablespoons Olive Oil
- 1 Onion, finely chopped
- 2/3 cup Pancetta
- 3 Garlic Cloves, thinly sliced
- 6 cups Hot Chicken Stock
- 1 Chicken
- 1 cup Orzzo
- 12 Small Carrots, trimmed, peeled, and halved
- 20 Baby Leeks, washed and trimmed
- 1 cup sugarsnap peas, trimmed
- 2 Tablespoons Parsley, coarsely chopped
- Heat the oil in a large pot over medium-high heat. Add the onion, pancetta, and garlic, and saute until just tender, 5-7 minutes. Add the chicken stock and 2 cups of hot water. Increase heat to high, bring to a simmer and add the chicken. Reduce the heat to medium and simmer until cooked through- about 8-10 minutes. Remove the chicken with a slotted spoon and set aside to cool slightly. Add the Orzo and carrots to the stock and cook until almost cooked through, about 3-5 minutes.
- Meanwhile, coarsely shred the chicken, discarding the skin and bones. Add the leeks and peas to the pot and cook until just cooked through, 1-2 minutes. Return the chicken to the pot, stir through to heat, and season to taste. Serve garnished with parsley.