You know that old adage feed a cold, starve a fever
? The belief was instilled in me at a very young age. Whenever my brothers and I caught a cold (which was often) my mom would always make her famous feel better soup and all would be right with the world. It was a simple recipe: chicken or turkey stock with potatoes, carrots, celery and a generous sprinkling of pepper. I don't know if it was the soup itself or the mother's love that went into it, but it always did the trick. I now look no further than a hearty bowl of soup when I'm feeling under the weather and quite naturally, homemade is always best.
The soup recipe that I'm sharing today is one out of my mom's books--a little more sophisticated than her original go-to broth and vegetable mixture. We ended up making separate batches on the same night because a.) we're in sync like that and b.) we both had cold-sufferers at home in need of some serious belly-warming.
Hers, given years of practice probably tasted ten times better, but mine was still pretty delicious.
- 4 cups chicken broth
- 3 small carrots, peeled and chopped
- 1 sweet potato, peeled and cut
- 1 butternut squash, peeled and cut
- 2 cloves garlic
- 2 tbsp olive oil
- 1 cup fresh spinach
- 3 cooked chicken breasts, shredded
- 1/2 onion, chopped
- 1/2 tsp rosemary
- 1/2 tsp tsp oregano
- 1/2 tsp thyme
- 1/4 pepper
- 1 tsp salt
- 1 cup water
Preheat oven to 425 degrees Fahrenheit. Toss carrots, sweet potato, squash, onion and garlic in olive oil and roast on a foil-covered baking sheet for 20 minutes.
Meanwhile, simmer chicken stock with shredded chicken, herbs, salt and pepper in a large stockpot. Cover and cook until the vegetables are ready.
Add half the roasted vegetables to the stockpot. Place the remaining half in a blender with water and puree. Add this mixture plus all spinach to the stockpot and continue to simmer for 10 minutes.
Enjoy, feel better and stay warm!