Don't forget to enter my giveaway for a lifetime membership to Eat Your Books!
Get Well Soon Chicken Soup
Makes about 6 servings
1/4 large onion, finely chopped
2 large garlic cloves, minced
1/2 fennel bulb, finely chopped
2 medium carrots, peeled and diced
32 ounces chicken broth
1 rotisserie chicken, meat picked off the bones and shredded or chopped
Salt and pepper
1. Heat a few glugs of oil in a large soup pot over medium heat. Add the onion and stir for a few minutes with a heat-proof rubber spatula. Add the garlic, fennel, and carrots, and continue to stir over medium heat until the vegetables are slightly softened and translucent but not browned.
2. Add the chicken broth and bring to a boil. Add the chicken meat. Reduce heat to a simmer, adding more water or broth if needed to make the soup as broth-y as you like.
3. Simmer for 20-30 minutes, so that the veggies get soft and the flavors combine. Season to taste with salt and pepper. Keeps in the fridge for a few days, and also freezes well.