I make a lot of soup for sick people. It's October 2022, and we are hopefully done with the serious Coronavirus variants that have swept America for the last 2 1/2 years. Most recently, I whipped up a batch of soup for my daughter and her family as they recently suffered through a week of Coronavirus Omicron 1. Yes, they lived. This soup has everything anybody needs to be healthy--especially if you make it with homemade bone broth. But if making homemade broth takes too much time for you, simply buy one 32 oz. box of stock and one 32 oz. box of bone broth at the grocery store. Some brands of bone broth can be overpowering--so diluting it with regular stock is a good failsafe. Be sure to taste it before using!
Ingredients:
2 large onions, peeled and chopped
2-3 cloves peeled garlic, smashed and chopped
2 T olive oil
2-quarts good chicken broth (preferably homemade)
3 pieces celery, sliced
1 14.5 oz. can garbanzo beans, rinsed and drained (optional)
1 15 oz. can chopped tomatoes, undrained (or 2 C chopped fresh tomatoes)
2 large peeled and sliced carrots (or 2 C sliced "baby" carrots)
2 x- large baking potatoes, peeled and diced (or 1 lb. white mini-potatoes- skins on)
2 medium-sized zucchinis, sliced (get one yellow and one green if possible)
1 small bunch spinach, thoroughly washed and chopped
1 Rotisserie Chicken's meat OR 3 large, cooked chicken breasts, torn in pieces
3 t Italian Seasoning
1/2 t black pepper
1 pinch curry
1 small Bay leaf
Salt to taste
Important Note: I use chicken or vegetable boullion packets or cubes instead of salt to taste--more flavor!
Homemade or store-bought Pesto (optional)
Directions:
In a large pot, combine all ingredients except the spinach, zucchini, and pesto. After bringing the pot to a boil, turn down heat and simmer for at least 45 minutes. Then, turn up the heat and add the spinach, and zucchini. Boil for 15 minutes, then ladle into bowls. Top with a teaspoon of pesto and serve. Makes 8-10 servings
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