My alarm clock this morning was a howling, screaming wind outside my window. I got up to let my dog out and was happy to finally feel the December chill in the air. Good day for soup. Good time to share one of my family’s favorite soup recipes. I usually make it (or one of it’s many variations) once a week in the winter months. The beauty of it is that my daughter enjoys helping me make it but loves to eat it! It is a low calorie, low fat delicious comfort food that really fills your belly. There are so many variations of it, too. Even if your child or teen doesn’t think they like veggies, it would be hard to not like this soup!
Claire’s Chicken Soup
2 large chicken breasts, with skin
16 oz. low sodium chicken broth or stock
1 1/2 cups sliced carrots (real carrots that you have to peel taste best!)
1 1/2 cups chopped cabbage
Handful of chopped curly parsley
1 large onion, quartered
Boil chicken breasts and onion in 6-8 cups water. Boil until cooked (approximately 30-40 minutes depending on size of chicken breasts). Remove chicken breasts and set aside to cool. Add carrots, cabbage and parsley (you may need to add more water). Boil until carrots are firm (not mushy). Turn heat to simmer. Shred chicken and add back into soup (discard skin). Add chicken broth. You may need to add more or less broth according to taste. Salt and pepper to taste.
This recipe can be altered to your child’s preferences. You can use any veggies you like: corn, broccoli, green beans, edamame, peas, tomatoes. You can also throw in a 1/2 cup of barley. If your child really wants noodles, make sure to cook these separately so they don’t get soggy. Add them sparingly at serving time. If they prefer chicken to vegetables, go heavy on the chicken.
Have fun making this soup with your child! This is a great way for them to get some kitchen skill experience (chopping, peeling, cutting – with your close supervision) and to experiment with different ingredients. Keep warm and bon appetit!
“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”