Chicken Soup

Chicken soup is the go to “feel-good” soup. One study found that eating this soup reduced upper respiratory cold symptoms by moving around neutrophils in the body. Chicken is packed with protein, the vegetables with vitamins, and the orzo pasta gives you a serving of carbohydrates that make you feel full.

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6 chicken backs*
1 cup carrots, chopped
1 cup celery, chopped
2 shallots, chopped
1 tbsp clarified butter
2 thyme sprigs
1 tbsp salt
5 cups water
1 cup orzo

Heat the pot and add the carrots, celery, shallots, salt and butter. Cook for 5 minutes until the shallots are translucent. Add the chicken backs (* thighs or legs can be used, but the backs have the most flavor for the stock). Cook for an additional minute. Add the water and bring to a boil, removing any foam that appears on the surface. Cook for approximately one hour or until the water is reduced by half and then remove the chicken backs. Discard the skins and remove any meat with a fork. Add the meat back into the pot along with the orzo. If you have reduced the liquid too much, then add an additional cup of water at this point. Cook for 15 minutes until the orzo is tender.

Serves 3 to 4.

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