One of my favorite chefs to watch is Anne Burrell. That woman knows her stuff. When I am feeling under the weather nothing is more comforting than her chicken soup with lemon and cinnamon. Sounds a little odd, but trust me. It’s amazing!
Since I’m not feeling 100% today and it is raining I thought it would be the perfect day for this.
I made a few small modifications from her recipe (here). The changes are reflected in the recipe below.
- 1 diced onion
- 4 diced ribs of celery
- 3 diced carrots (unpeeled but scrubbed)
- Kosher salt
- 2 cloves minced garlic
- 1 pinch crushed red pepper flakes
- fresh thyme, rosemary, and sage tied together in a bouquet garni
- 3 large chicken breasts
- 1 quart homemade chicken stock
- Water, as needed
- 2 bay leaves
- 1 lemon, cut in half
- 1 teaspoon ground cinnamon
- Freshly ground black pepper
- 2 cups small pasta
- chopped parsley to serve (optional)
- Coat a large stock pot with oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat.
- Cook the vegetables until they start to soften and are very aromatic, about 10 minutes.
- Add in the garlic, crushed red pepper, and bouquet garni and cook for another 30 seconds.
- Add the chicken and chicken stock and fill the pot with enough water to cover the chicken. Add the bay leaves and lemon halves.
- Bring the ingredients to a boil, then reduce the heat to a simmer.