CONFESSION: Chicken soup is reserved only for when I’m sick. Much like 7-up and flat coca-cola, chicken soup just tastes like being sick to me when I’m healthy. I feel pretty much the same for all chicken broth-based soups. Conversely, when I’m not feeling well, there’s nothing better.

I prefer to make this with a whole chicken, making my own stock, but sometimes I just don’t have the time. Shortcut Wife Soup is actually quite easy if you’ve got the chicken stock to start with. I love the Kirkland Chicken Stock that we buy from Costco by the case. It’s not overly salty like Swanson’s, and has a richer flavor. The trick to it is seasoning it to your tastes. I prefer mine very heavy on the herbs, not so much with the salt, but again, I don’t really measure spices much, but this is how I made Wife Soup… this time around, anyway.

INGREDIENTS:

  • Two chicken breasts (or one full split breast)
  • 1 medium onion, diced
  • 2 medium-large carrots, diced
  • 1 large potato, diced (seeing a theme here?)
  • 1/2 small cabbage, chopped
  • 8 cloves of garlic — yes, I said eight — crushed. Keep three or four separate.
  • Ground Sage (a couple pinches)
  • French Thyme (a couple pinches)
  • Rosemary (yup, a couple pinches)
  • Seasoned Salt (I prefer Penzey’s 4S Seasoned Salt) and Pepper to taste
  • Fresh Parsley, chopped. I probably use about 1/4 cup. I love the stuff in this soup
  • 1 Bay Leaf
  • 64 oz. (2 cartons) of Chicken Stock
  • Kluski Egg Noodles (if you can find them) or other egg noodles (I used No Yolks this time)

Put about 1 tbsp EVOO in the bottom of your soup pan. Add all but 3-4 of the crushed garlic cloves and the diced onion. Sauté until soft, then add the carrots and potatoes. Sprinkle with the ground sage and sauté for a couple minutes. Add one container of broth and the rest of the dried herbs and bring to a boil.

While this is going, dice the chicken breasts and toss with seasoned salt, pepper and some rosemary. Heat another tsbp of EVOO in a sauté pan an add the garlic when hot. Cook until it is a little soft but not browned and add the chicken. Cook until the outside of the chicken is browned slightly and add the chicken, herbs and oil to the soup base. Lower heat.

Add the second carton of chicken stock, the bay leaf and parsley. Add the cabbage and let simmer for 30 minutes, tasting frequently and adjusting the seasonings to your taste.

This is even better after the first night, but it’s really yummy right away.