Comfort Food

Nothing is more comforting to me than knowing that my husband (and someday my children) are well fed. That to me is the definition of "comfort food" knowing you have prepared a well balanced meal for your family, even if you aren't home for the dinner. Sometimes with life and work being home every night to make dinner just isn't possible, but its always possible to have a homemade dinner prepared. That is the magic of soup! Soup provides a balanced and gourmet meal and can be made hours or days ahead of time. Making a dinner that my husband can enjoy is one of the ways I serve him. To me it shows so much love and respect when you have taken the time to make a healthy and yummy meal for your loved ones. Chicken Soup is probably one of the most common soups out there, its simple to make and tastes amazing. With so many recipes available its hard to narrow down the best one, I chose a recipe from The Pioneer Woman. This recipe is best because it starts with a whole chicken (or if you me, you buy the chicken breasts and legs pre-cut up!) They key here is chicken, preferably organic, with the bones still on! The chicken becomes the base for your entire soup, you cook it down in water to make your own broth. This is not only a healthier option, but it also creates the best flavor! 

Chicken Soup

Adapted from The Pioneer Woman

Ingredients:

1 whole chicken, cut into pieces

4 quarts water

4 whole carrots, diced

3 celery stalks, diced

1 whole yellow onion, chopped

Salt, to taste

Pepper, to taste

1 TBSP ground paprika

Fresh thyme sprigs or any other herb you have on hand

5 Cloves of whole garlic, peeled

Directions:

Place chicken and 4 quarts of water in dutch oven and if you want 4-5 cloves of peeled garlic. Bring to a boil then let simmer on medium for 30 min. Remove Chicken from dutch oven and let cool slightly. Shred Chicken off bones then return bones to oven for 30 more minutes of simmering. Meanwhile, chop up onion, carrots and celery into small pieces and sautee in pan with oilve oil, salt and pepper until slightly soft. Remove or strain bones from broth and place shredded chicken, and vegetables into oven. Bring to a boil, then turn on low and let simmer for 20-30 min. Soup can be served, or cooled and refrigerated for later use.

Simple and delicious, we ate every last drop!

XOXO,

Alyssa