It’s about 20 degrees outside in Milwaukee and it’s cold. But here in South Florida its about 80 degrees out and I have a cold. Go figure!
Most people have their soup recipes to combat the common cold. I’m happy to say I do too. Mine is a simple recipe and hopefully, I will cure your cold too. Or you could see a doctor…
Most of my recipes are from scratch. But since I am sick, and I’m assuming you are too I’ve made it real simple.
- 1 Can condensed Campbells (or generic) brand chicken and rice soup (this is the base)
- 2 fresh chicken thighs, boneless and skinless (At Publix they will give you smaller portions)
- 1 Can of carrots (8oz)
- 1/2 Onion
- Chicken broth (or water)
- Pasta of your choice (traditional long noodles, or veggie pasta)
And here is how to make it:
- Begin by cutting up the onion first and then the chicken into 1/4 to 1/2 inch cubes. Place both in separate dishes.
- Put the stove top on medium and put in the chopped onions to make them soft.
- Pour in the soup can along with an equivalent amount of water or the chicken stock, plus a little extra (because of the pasta).
- Pour in the cut up chicken.
- Wait for a low boil then put in the pasta
- Add curry powder, crushed garlic, pepper and whatever else to taste. If you’re new to this then I would suggest a tablespoon each of curry powder and garlic.
- Let the mixture boil for a few minutes, but let it cook at just above simmer for about 15-25 minutes. The simmering process mixes all the flavors together.
This also works on cold polar vortex nights, or just about any winter night. The total prep/cooking time should be about 45 minutes.
Leonard Goffe is an author, writer, and journalist based in South Florida. He is available for your public relations, content development, SEO and technical writing needs.
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