Sick Day Chicken Soup
Author: The Taste Edit
Ingredients
- 1 onion, diced
- 1-2 garlic cloves, diced
- 3-4 celery stalks, diced
- 3-4 carrots, diced
- 2 qt chicken stock
- 2 whole pepperoncini peppers
- 1 tablespoon pepperoncini pepper liquid
- 2 chicken breasts (or rotisserie chicken chopped)
- 1 cup Fregula, uncooked
- 1 Bay leaf
- salt
- pepper
- olive oil
Instructions
- If you are using a rotisserie chicken, chop the meat and set aside. Otherwise, coat chicken with olive oil and sprinkle with salt and pepper. Roast on a quarter sheet pan in the oven at 350F for 25 minutes or until fully cooked. Allow the chicken to cool, chop, and set aside.
- In a stock pot, heat about 2 tablespoons of olive oil. Sautée the onion and garlic until soft. Add the celery and carrot, season with salt and pepper, and cook for 3-5 minutes or until slightly soft.
- Add the chicken stock, bay leaf, peppers, pepper liquid, and chicken. Bring to a simmer and cook for 30 minutes. Season to taste
- Bring salted water to a boil in a small pot. Cook the fregula according to the package instructions. Drain and add to the soup right before serving.
Recipe by The Taste Edit at https://thetasteedit.com/sick-day-chicken-soup/