Rustic Rx: Get Well Soon

Hey, Friends! We hope you all have a great weekend ahead (one with less rushing and more relaxing) but just in case you're couch-bound this weekend with a box of tissues and cough syrup, we thought we'd share this delicious chicken soup recipe from Sophistimom. Here's hoping you get well soon...and that spring is just around the corner!

Sophistimom's Chicken Soup


1 tablespoon olive oil
three large carrots
1 medium onion, diced
2 celery stalks, sliced into 1/4 inch pieces
2 stalks fresh thyme (optional)
1 bay leaf
1/2 teaspoon dried thyme
2 large sage leaves (optional)
4 cups low sodium chicken stock
2-3 cups water
1/2 teaspoon vinegar
pinch cayenne pepper, to taste
salt and pepper, to taste
2 large chicken breasts, cooked and shredded
1/2 pound small pasta, such as farfalle or rotini, cooked for about 1 minute fewer than the recommended cooking time
fresh parsley

In a large pot set over medium-low heat, combine olive oil, carrot hearts, diced onion, celery, thyme (both kinds), bay leaf, and sage. Sprinkle with a pinch of kosher salt. Cook until tender, stirring occasionally, about 10 minutes. Add in stock, a cup of water, and vinegar. Add in cayenne pepper, and bring to a boil. After about 20 minutes, check the soup for flavor, and add more water, salt and pepper, as necessary.

In each individual bowl, place the desired amount of chicken and pasta, cover with a ladle of the soup, and top with parsley.