It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is GARLICKY CHICKEN SOUP!

Winter barely seems to have arrived and the flu and cold season has already taken over many households. I love soup in winter. It’s warm and satisfying. I decided to share this one soup recipe because it’s perfect for what ails many of us. Garlic is a known treatment for colds, as is chicken soup. This is a great soup for both purposes, and delicious even if you aren’t fighting off a cold or flu. Enjoy!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 239 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

GARLICKY CHICKEN SOUP
[Serves 4]

4 T. extra virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
2 bay leaves
½ tsp. dried thyme
pinch dry sage
1 head garlic, minced
8 cups reduced-sodium vegetable broth
1 lb. Bone/skinless chicken breasts, cubed

Heat oil in large saucepan over low heat. Add onion, carrots, celery, bay leaves, thyme, and sage. Cook, stirring occasionally, until onion softens and becomes translucent, about 8 minutes. Add garlic. Cook 2 minutes longer. Pour in broth, raise heat to high and bring to boil. Reduce heat to low, cover pan, and simmer until carrots soften, about 10 minutes. Add chicken, bring soup back to a simmer, and cook 5 minutes longer. Season with salt, if desired. Remove bay leaves, and serve.