Whenever I get a cold, I always crave chicken soup. Obviously! But oddly enough, chicken soup in a can does not exist in our neighborhood grocery store. That leaves me several unappealing options: Have a stockpile on hand for when sickness strikes, head out to a specialty grocery and buy some, or make stock ahead and freeze to whip up soup in a jiffy. None of these options works well because if we have a stockpile of cans, we end up eating it other times. When I'm sick the last thing I want to do is make a trip to a specialty grocery (and most likely find they don't have what I'm looking for when I get there anyway;) And our freezer is just slightly bigger than a shoebox, so we don't the option of freezing anything.
The last time I was sick with a cold about a month ago, I took the path of least resistance to brothy, healing goodness. I cut corners, I broke all the rules, and I made a delicious, nourishing soup in about half an hour. It was so satisfying and soothing, that even when we have access to cans again, I will probably go ahead and make this anyway. It's not made with homemade chicken stock, or even home-roasted chicken, but I'm no longer convinced that's better.
Cold-Busting Super Lemony Ginger Chicken Soup
1 store-bought rotisserie half chicken
2 cubes chicken bouillon
1 liter (32 oz) fresh water, or as directed on your bouillon
3 celery stalks, sliced thin
3 carrots, peeled and diced
1 small onion, diced
15 grams (1 Tbsp) butter
1 knob of ginger, sliced
1 lemon, washed and halved
Handful or two of egg noodles (optional)
Salt and pepper
- Melt the butter in a dutch oven or similar heavy bottomed pot over medium heat.
- Sauté the onions and ginger with some salt until the onions are translucent, about 4-5 minutes.
- Add celery and carrots and sauté for a few minutes.
- Add a few grinds of pepper, bouillon cubes and water, turn up heat to high and bring to a boil. Immediately turn down to medium-low. Squeeze the lemon juice into the pot, drop in the lemon halves and simmer until vegetables are soft, about 12-15 minutes.
- Meanwhile, shred the chicken.
- Bring back to the boil, toss in noodles and chicken and cook until noodles are ready, according to package instructions.
- Serve immediately.
This soup will last a couple days and tastes even better when reheated the next day. Don't discard those yummy, flavor-releasing lemons halves until the soup is all gone. If you want it even brothier, just add more water and bouillon to suit your tastes. I hope you won't need this anytime soon, but if you do, get well! xo
PS - Our Vidis Kochtüte sack arrived last night. So beautifully presented and we can't wait to share that with you later this week. :)