NYC has been hit by some super cold weather this week (YAY! - no sarcasm, I LOVE cold weather). So I decided it was time to make a nice comforting Chicken Vegetable Soup. My mom used to refer to Chicken Soup as "a bowl of health", which actually is a pretty great summary of what Chicken Soup entails.
I cook every night, and as you can tell from some of my posts, I am not always cooking low-cal, weight watcher's A+ student food.....I love my pork products, and I think cheese is the best thing to ever happen to my life. With that being said, every so often I like to make something like Chicken Soup, which is my form of food detox.
Now don't get to thinking that because it's healthy, it must taste like dish water.....I amp up the flavors with herbs and little pinch of cayenne, just to keep it interesting. For this recipe I also added in a little couscous (usually I make it like my mom did, with Orzo pasta, but I felt a little saucy today and changed it up.....clearly I am out of control).
The one piece of advice I have when making Chicken Soup is ALWAYS buy the low sodium chicken stock. Typically in restaurants when they're making their gigantic 11 gallon vat of homemade chicken stock they don't salt it. This way, when you're using it (whether it be for soup, sauces, etc), you can completely control the salt content of your food. I am an OCD chef, so therefore, I like anything where I can assert my control over it.
I like to serve my Chicken Soup with a little grated Parmesan on top.....this is also great to serve with some breadsticks!
Chicken Veggie Soup
Hearty Chicken Soup packed with Veggies