Growing up in the Midwest, I’ve come to love all the seasons that nature brings. I get excited every year once the Christmas season rolls around, but this year was extra special. This was my first grandchild’s Christmas! It was a joyous occasion and we made some beautiful memories.
As I sat back, enjoying a warming cup of tea, I thought back to my own childhood and my Grandmother. I smiled to myself as I thought back on some of the advice she freely gave to me. I gazed upon the beautiful child playing at my feet and wondered what impact I will bring to her life. It was a wonderful holiday and one I will always cherish.
And then…The Flu came to visit! Lucky for me, my Grandmother taught me the value of always having a good batch of homemade chicken soup in the freezer. She said it was good for the body, which made it good for the soul. So, as my Grandmother did before me, I passed out my chicken soup as my family passed around the flu!
Here is my go to recipe when I have to “close the curtains” on the flu, so I can get back to doing what I love!
Organic chicken broth (96 ounces)
1 small onion, chopped small
4 stalks celery, chopped small
1 cup carrots, cut or chopped small
1 can corn, drained
1 tsp fresh thyme or ½ tsp dried
¼ tsp white pepper
1 ¾ cup “cut spaghetti” pasta
4 -5 cups fresh spinach, remove stems first
3 large chicken breasts (boneless and skinless) cubed
In a large pot, sauté onion and celery in a little chicken broth until tender. Add in remaining broth, carrots, corn, thyme, pepper, and cook on medium heat.
In a large skillet, sauté chicken on medium heat adding salt and pepper to taste. When chicken cubes are cooked and have a little browned singe, remove from the skillet, drain, and then add to the soup pot.
Reduce soup to a low heat and simmer for another 30 minutes or so. When meat is very tender, add in the pasta. Do NOT overcook the pasta.
When the pasta is done, add in spinach and stir. Cook for 5 to 8 minutes until spinach has cooked down and has a vibrant green color.