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Mediterranean Chicken Soup

I did some math.  Generally speaking, most of the routine season viruses we get around here have an incubation period of 1-4 days and are communicable from approximately the onset of symptoms through 2 days after.  Thus, a family of five experiencing a particular infectious disease in serial fashion may remain symptomatic for three weeks at which point patient 0’s immunity will have deteriorated leaving him or her vulnerable to reinfection.

I may have had too much time to think about this.  And that could be because everyone in my house is getting sick one – at – a – time.

So as any good mother, I made some chicken soup.  A lot of it.  And I put it on the stove every day.

Personally, I love chicken soup but it is sort of boring especially if you’re eating a lot of it.  So a good base can then be made a little different for each serving through garnishes and add ons.  This is a great basic soup but you can totally change the flavor profiles from day to day.  You can add some tomato and jalepeno and serve with tortillas.  Serve over rice and add thai chiles, for something more Asian.  You get what I’m saying…..

Mediterranean Chicken Soup

Mediterranean Chicken Soup

What you need:

  • 3 T Olive Oil
  • 1 large onion diced
  • 3 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic
  • 8 cups chicken stock
  • 1 T oregano
  • 1 t ground ginger
  • 1 rotisserie or roasted pastured chicken, meat shredded
  • 1 15 oz. can chick peas
  • Salt and Pepper
  • 4 cups prepared couscous OR white rice OR orzo
  • 1 cup fresh flat leaf parsley
  • Handful or more of pitted Kalamata Olives
  • 1 lemon cut into wedges

How you make it:

  1. Heat olive oil in a dutch oven on medium high heat. When hot, add the onion carrots and celery. Season and cook for 2 or 3 minutes. Add minced garlic and cook for another minute. Add in oregano and ginger. Add in chicken stock, and cook until vegetables soften some. Incorporate the cooked chicken to warm through. Add the chick peas and season to taste.
  2. Half fill a bowl with couscous (or rice or orzo) and add a nice sprinkling of parsley and a couple of olives. Pour soup over the starch of choice, add a lemon wedge and serve.
  3. Variations:
  4. I like the standard recipe over couscous and sometimes I put a little of the olive juice in the broth.
  5. Also, leave out the olives and lemon but adding red pepper, sliced green onions, freshly grated ginger and extra garlic.
  6. Or, cut the lemons into wheels and serve with orzo. This is very similar to Panera's Lemon Chicken Orzo soup.
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