How to Soothe the January Blues: A Bowl of Peggy’s Chicken Soup!

Transitioning back to work and school in the new year can feel like A LOT. Because, let’s be honest, for the last week or two none of us have really known what day or time it is and we’ve been sipping on a few more martinis than usual 😂 (myself included)! I know it’s the season of New Year’s resolutions, but I don’t think we have to go from holiday mode to perfection overnight!! In fact, I think what makes whatever resolutions you’ve set more attainable is by being kind to yourself and taking them one step at a time. I didn’t really do the whole resolutions thing this year if I’m being totally honest. My goal this new year is just to ease myself back into work slowly and not allow myself to get overwhelmed. One thing I will be doing to give myself that little bit of comfort is cooking a hardy and nostalgic meal. My go-to at this time of year is none other than my momma’s Chicken Soup recipe!! This recipe can be done in TWO ways: a vegan and a non-vegan version. 

Peggy’s Chicken Soup is filled with hardy vegetables and has a lovely creamy quality that will even convince your kiddos to eat their veggies! (Talk about checking off those new year’s resolutions right out the gate, right?!) This soup also pairs well with the Perfect White Buns from my cookbook, if you’re looking for a side to go with it.

So, ready to give Peggy’s Chicken Soup a whirl?!

How to Soothe the January Blues: A Bowl of Peggy’s Chicken Soup!

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Recipe by From the Kitchen of Jillian Harris

Ingredients

• Chicken or turkey (optional) – cook separately!

• 3 3 Large carrots – finely diced

• 4 4 Celery stalks

• 1 1 Small onion

• 1 cup 1 Corn

• 12 cups 12 Vegetarian stock, better than bouillon!

• Big handful of dill (20g)

• 1 cup 1 Rice

• 1 cup 1 Plant-based cream or whipping cream

• Herbamere (to taste)

• Pepper (to taste)

• 1 tbsp 1 Olive oil

Directions

• Add olive oil to your pot over medium-high heat.
• Sauté the onions until translucent.
• Add carrots and sauté for 2 mins.
• Add celery and sauté for 1 minute.
• Add bouillon and water.
• Add a pinch of Herbamere and pepper.
• Add rice and boil for about 25 mins.
• Next, add the plant-based cream, corn, dill and cooked, diced chicken or turkey (if using) and stir for another few minutes.
• Turn the heat off and let cool slightly. The soup is ready to serve! If you wish, you can add a little bit of extra dill on top of the soup as a garnish!
  

I hope this yummy soup makes your February a little brighter! Remember, you’ve got this!!

xo,

Jilly