As school has started, so did the viruses. My son brought from school one that gave us sore throat, runny nose and coughing. Oh God and we haven’t even started yet!
Now, what a good mom would do to help her family cope with this? A warm soup and a lot of love, that’s my recipe.
I made this soup based on the fact that I and my husband love French onion soup, but the little picky one wouldn’t touch it. So, a compromise had to be made there; I added the onions, but at the same time I added a whole bunch of vegetables, so as to soften their strong flavor. I also added a tbsp of fresh ginger just enough to give an exotic kick to it, plus we all know how gifted this route is from nature!
The soup was fantastic. Each one of us ate 3 plates for lunch and somewhat less for dinner! Do you know that scientists have found that chicken stock has healing abilities and helps people recover from colds? I’ve read that and also the fact that they have no idea yet, what it is that makes chicken stock work in this way. Pretty amazing right?
I am giving you the recipe but you can add or take out anything you like or don’t like.
Caramelized Onions and Chicken Soup
Ingredients
700 gr. Chicken breasts, skinless, boneless
1 lt water
1 lt chicken stock
500 gr. Fresh mushrooms, chopped
2 leeks, sliced
3 carrots, sliced
1 cup white wine
1 tbsp fresh ginger
2 tbsp flour
3 onions, sliced
Salt and pepper
1/2 tsp Cardamom
1/2 tsp paprika
2 tsp thyme
2 tbsp fresh parsley, chopped
Instructions
Boil the chicken breasts in the 1 lt of water.
Shred the chicken and keep the stock that is left from their boiling.
While chicken is boiling, sauté the onions in low heat, in 2 tbsp of olive oil until they are caramelized.
Sauté the mushrooms, leeks and carrots in medium heat with another 2 tbsp of olive oil.
Place the pot where the soup will cook in medium heat and add 3 tbsp of olive oil.
Transfer the vegetables and cover them with the flour.
When they start to sauté, pour the wine and whisk.
After the wine pour the reserved from the chicken stock and the other 1 lt of stock you have prepared.
Add the herbs and spices and whisk.
Cook in medium/low heat until carrots are somewhat soft, about 30 to 40 minutes.
Add the chicken and continue to cook for another 30 minutes.
Throw the onions and cook for another 15 minutes.
If you want the soup to be somewhat creamy, take out half of the vegetables and throw them in the blender along with a cup from the soup and mash them.
Return them to the soup and stir. If you want the soup completely creamy then you can mash all the veggies.
Serve warm with warm bread or croutons!
- 700 gr. Chicken breasts, skinless, boneless
- 1 lt water
- 1 lt chicken stock
- 500 gr. Fresh mushrooms, chopped
- 2 leeks, sliced
- 3 carrots, sliced
- 1 cup white wine
- 1 tbsp fresh ginger
- 2 tbsp flour
- 3 onions, sliced
- Salt and pepper
- ½ tsp Cardamom
- ½ paprika
- 2 tsp thyme
- 2 tbsp fresh parsley, chopped
- Boil the chicken breasts in the 1 lt of water.
- Shred the chicken and keep the stock that is left from their boiling.
- While chicken is boiling, sauté the onions in low heat, in 2 tbsp of olive oil until they are caramelized.
- Sauté the mushrooms, leeks and carrots in medium heat with another 2 tbsp of olive oil.
- Place the pot where the soup will cook in medium heat and add 3 tbsp of olive oil.
- Transfer the vegetables and cover them with the flour.
- When they start to sauté, pour the wine and whisk.
- After the wine pour the reserved from the chicken stock and the other 1 lt of stock you have prepared.
- Add the herbs and spices and whisk.
- Cook in medium/low heat until carrots are somewhat soft, about 30 to 40 minutes.
- Add the chicken and continue to cook for another 30 minutes.
- Throw the onions and cook for another 15 minutes.
- If you want the soup to be somewhat creamy, take out half of the vegetables and throw them in the blender along with a cup from the soup and mash them.
- Return them to the soup and stir. If you want the soup completely creamy then you can mash all the veggies.
- Serve warm with warm bread or croutons!
