A sick day calls for chicken soup. In college, I (Sarah) would make this soup for friends or drag myself to the store to buy the ingredients. I would pick-up a rotisserie chicken to make things easier and faster. I also used to make rice to go with my soup, but here we’ve elevated it with fregula from Sardinia. Fregula is a toasted pasta that looks like a large couscous. You can either add it directly to the soup at the end or cook it in salted water and add it to the soup. If you add it directly to the soup it will suck up a good portion of the liquid and will be a lot less soupy, but it’s also super flavorful.
This is the best chicken soup I’ve had so far, so you should totally try it. We’ve noticed that often recipes boil their vegetables and/or chicken in the stock. I’ve always sautéed mine in olive oil first and I think it adds to the flavor. Plus my Italian secret is the pepperoncini peppers that give it a spicy kick. For some reason seems to help when you don’t feel good. Maybe it helps clear out the sinuses? Either way, I’ve always loved it.
We found these great soup mugs at Crate & Barrel that we just love. It’s a perfect way to curl up with a blanket on a chilly night or get cozy when you aren’t feeling good. For blankets we love this one made with baby alpaca wool, and this knit cotton one and this herringbone blanket from Sferra. A warm and soft cozy blanket is a must!
Try it out and see what you think. Chicken soup would also freeze well if you want to make a pot ahead of time for a dinner or an unexpected sick day. Feel free to add more or less ingredients to your taste. For the chilly months, we also love this Napa Valley inspired tomato soup with puff pastry croutons, Florentine yellow pepper soup, and spicy corn chowder. You can see more soups that we love here.
- 1 onion, diced
- 1-2 garlic cloves, diced
- 3-4 celery stalks, diced
- 3-4 carrots, diced
- 2 qt chicken stock
- 2 whole pepperoncini peppers
- 1 tablespoon pepperoncini pepper liquid
- 2 chicken breasts (or rotisserie chicken chopped)
- 1 cup Fregula, uncooked
- 1 Bay leaf
- olive oil
- If you are using a rotisserie chicken, chop the meat and set aside. Otherwise, coat chicken with olive oil and sprinkle with salt and pepper. Roast on a quarter sheet pan in the oven at 350F for 25 minutes or until fully cooked. Allow the chicken to cool, chop, and set aside.
- In a stock pot, heat about 2 tablespoons of olive oil. Sautée the onion and garlic until soft. Add the celery and carrot, season with salt and pepper, and cook for 3-5 minutes or until slightly soft.
- Add the chicken stock, bay leaf, peppers, pepper liquid, and chicken. Bring to a simmer and cook for 30 minutes. Season to taste
- Bring salted water to a boil in a small pot. Cook the fregula according to the package instructions. Drain and add to the soup right before serving.
If you don’t have pepperoncini, sprinkle a little cayenne in there and it works just the same.
Hi Anna, Thanks for the substitute suggestion. -Sarah
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