Four chicken soup recipes to soothe the soul By Addie Broyles, Austin American-Statesman
Published: January 27, 2021, 6:04am
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2 Photos Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need. by Christopher Kimball. (Voracious/TNS) (iStock.com) Photo Gallery
Chicken soup won’t cure COVID-19, but it might ease your sniffles.
After so many months of pandemic life, we’re getting better at making ourselves feel as good as we can, even with the coronavirus knocking at the door.
January is usually a time when we’re brimming with excitement for the year ahead, but with COVID-19 hitting its predicted peaks just as we experience our annual cedar fever season, many of us are digging deep for extra comfort and nourishment.
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108 Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need. by Christopher Kimball. (Voracious/TNS)
by ADDIE BROYLES | TRIBUNE NEWS SERVICE
Chicken soup won’t cure COVID-19, but it might ease your sniffles.
After so many months of pandemic life, we’re getting better at making ourselves feel as good as we can, even with the coronavirus knocking at the door. (Or maybe even coming right in the house.)
“Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need.” by Christopher Kimball. (Voracious/TNS)
January is usually a time when we’re brimming with excitement for the year ahead, but with COVID-19 hitting its predicted peaks just as we experience our annual cedar fever season, many of us are digging deep for extra comfort and nourishment.
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1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
6 cups low-sodium chicken broth (I like Better Than Bouillon)
8 ounces dry short pasta (fusilli, penne and elbow macaroni all make good choices)
1/2 cup finely grated Parmesan cheese, plus more for garnish
1/4 cup chopped fresh Italian parsley
1 cup shredded mozzarella cheese
1 cup cheese and garlic-flavored croutons, lightly crushed
Pour the olive oil into a large pot or Dutch oven and place it over medium heat. When the oil is hot, add the chicken and onion. Season the mixture with salt and pepper, and sauté until the chicken is cooked through and the onion is tender, about 5 to 6 minutes. Add the garlic and cook for an additional 1 to 2 minutes, until fragrant. Add the tomato paste and red pepper flakes and stir to combine well. Add the diced tomatoes, broth and dry pasta.
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