Your Basic but Ever Adaptable Chicken Soup

Recipe: Chicken Soup 

There is nothing quite so comforting as chicken soup nor as versatile. Add more broth if you like it brothy, less if you like it stewy. Add diced tomatoes at the end; fennel, mushrooms, kale or zucchini at the beginning; fresh herbs like cilantro or basil, or spinach at the end, cooked leftover broccoli rabe, butternut squash, just about anything your imagination inspires. And if you don't like chicken, substitute tofu. 

Yield: about 10 cups

1 tablespoon canola, vegetable or olive oil

1 onion, finely chopped

2 celery stalks, sliced

2 carrots, scrubbed or peeled and sliced
3 garlic cloves, minced
1 tablespoon finely minced ginger root (if you have it)

8- 10 cups low-sodium chicken broth 

1/2 cup rice, barley, or small pasta (optional)

about 1 pound boneless, skinless chicken breasts or thighs

 Place a soup pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.

Add the onion, celery, and carrots, and cook until tender, 10 to 15 minutes.

Add the chicken broth and chicken and raise the heat to high. Bring just to a boil and then lower the heat to low and cook, uncovered, until the chicken is cooked throughout, about 20 minutes.  Set the chicken aside and when it is cool enough to handle, shred it. 

 Add the rice and cook until tender, about 20 minutes. (If you want, you can use leftover grains or pasta. If so, skip this step and add them about 5 minutes before serving.)

Add the shredded chicken, stir, and cook until heated throughout, about 3 minutes.

Serve right away or cover and refrigerate up to 3 days.