When you’re sick the last thing you may feel like doing is thinking, never mind cooking. So, I looked for a couple of quick recipes you can do batch style and put in the freezer. Both recipes can be changed to suit your tastes and what you already have at home.
I found this at Chatalaine.com, where you can find the directions and nutritional information for French Country Chicken Soup. The recipe is for a slow cooker but can easily be done on the stove.
Makes 10 cups (2.5 L)
Ingredients
- 6 bone-in chicken thighs or 1 whole chicken, cut into pieces
- 2 900-mL cartons chicken broth or 8 cups (2 L) chicken bouillon
- 1 tbsp (15 mL) Dijon
- 2 tsp (10 mL) dried tarragon
- 1/2 tsp (2 mL) each ground nutmeg and white pepper
- 6 baby potatoes
- 4 carrots
- 2 celery stalks
- 3 leeks
This recipe for Minestrone Soup is from Allrecipes.com. Again, the directions and nutritional information can be found at the link.
Original Recipe Yield 8 to 10 servings
Ingredients
- 4 cups vegetable stock
- 2 (14.5 ounce) cans stewed tomatoes
- 1 large potato, cubed
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 large head cabbage, finely chopped
- 2 tablespoons Italian seasoning
- 1 (15 ounce) can kidney beans
- 3 cups fresh corn kernels
- 1 large zucchini, sliced
- 1 cup uncooked orzo pasta
- salt and pepper to taste
Enjoy and have a great weekend!
