chicken soup

for the weary and hungry traveler

You will need:

* 4 cans of chicken broth
* 1/2 cup of rice or pasta (or more, to taste)
* 2 chicken breasts
* oil, salt, pepper
* 1 stick of butter
*1 onion, chopped
* 1/2 cup of flour
* 3 carrots, chopped
* 1 and 1/2 cups of cream


What to do:

1) Preheat the oven to 350. Put the chicken broth and rice or pasta on the stove in a large pot on medium heat. Bring to a boil, then reduce heat to a simmer. Let that cook for about 20 minutes or until the rice/pasta is done.

2) Meanwhile, coat the chicken in olive oil and salt and pepper. Put it in a baking dish in the oven. Cook 10 minutes, then flip, cook 10 more minutes or until cooked through. It should finish around the same time as your broth.

3) Meanwhile, chop up the onion. Melt the butter in a saucepan on medium heat, add the onions and cook until translucent. Add the flour, and cook one minute more. Take off heat.

4) Chop the carrots, and put them in the broth pot (does not matter if rice is done yet).

5) When the rice is done in the broth pot, add the onion-flour mixture and stir well. Turn heat back up. Chop up done chicken into small pieces, and add to the pot. Heat, stirring, 5 min.

6) Add the cream. Add salt and pepper to taste. When it is heated through, is complete!



My Mom handed down this recipe, and I've been living off it for the past week. Chicken soup, crackers, and tea are good and faithful friends on the weary road to recovery!