The Hubs has been feeling under the weather lately. He woke up the other day with a sore throat and just has that run down feeling. I would tell him to take a day off work to recoup, but in his line of work, that’s not really an option. Instead, I just try to help by making him some chicken soup…..and cookies (stay tuned for that recipe). With the last few days being rainy, I was kind of in a soup mood too, so it all worked out for the best. Fortunately, when we woke up today, the sun was shining and The Hubs was on the mend! I guess the soup worked! I did read an article once about how chicken soup really IS good for a cold, so I guess this proves it! Science being discovered right here on Betsylife folks!
A while back I made this recipe for Chicken and Vegetable Hot Pot from Rachael, the fabulous La Fuji Mama. She is an excellent resource for all japanese cuisine. The Hubs and I absolutely loved it! This time around, I didn’t have any Kombu or ponzu, so I just winged it. I used chicken stock instead of water, omitted the mushrooms because we aren’t big mushroom eaters, and topped each bowl with a sprinkle of crushed red pepper. The thing I love about the “hot pot” idea, is just having a big bowl of warm deliciousness, and letting each person serve themselves whatever mix of veggies and broth they desire. As I mentioned before, The Hubs is on the up and up so I guess the soup was a winner!
Easy Chicken and Vegetable Soup
8 cups chicken stock
4 boneless, skinless chicken thighs, cut into 1-inch pieces
2 leeks, white and light green parts, sliced on an angle into 2-inch pieces
1/4 small head napa cabbage, cut into bite-size pieces
1/2 medium carrot, peeled, cut into 2-inch pieces, and thinly sliced lengthwise
2 teaspoons salt
crushed red pepper
2 heads baby bok choy, cut into bite-size pieces
1. Bring the chicken stock to a boil then reduce to a simmer
2. Add the chicken and simmer over medium heat for 3 minutes.
3. Add the cabbage, baby bok choy, carrot, and leeks, arranging each ingredient in a separate, neat bunch. Sprinkle the salt over the ingredients in the pot.
4. Cover the pot and bring the liquid to a simmer. Simmer for 8 to 10 minutes. If the pot starts boiling too rapidly, reduce the heat to maintain a simmer. Skim off any scum that may float to the surface while the pot is cooking.
5. Transfer the hot pot to the dining table. Serve the ingredients together with the broth in small bowls. Each person can add crushed red pepper as desired.