Thank you to all the well wishers who commented on Will being under the weather. Thankfully, he is feeling better now – though his stomach is still sensitive and milk is not his friend. Being that milk is his favorite drink, it stinks for him because that’s what he wants most. But I am doing my best to be a good mommy and not give in, no matter how cute he is when he asks for it. Anyway, it’s just nice to see him up and about again, poor baby.After the good results I had with my Brussels sprouts with basil and pancetta the other day, I decided to make something for Shawn and Will that would be soothing for their tummies too. I had already starting making a pot of chicken soup when I had the brainstorm to throw a TON of basil into it and see what happened.
Ta-da! Basil chicken soup with carrots. It’s healthy, fragrant and has great healing properties. Basil has anti-inflammatory properties as well as being packed with vitamins and minerals like vitamin K, iron and calcium. And both the basil and carrots are rich in beta-carotene to boot. (Sounds like a great entry for Sweetnicks’ ARF/5-A-Day, if you ask me.)
And yes, it’s easy on the stomach.
5 1/2 cups chicken stock (preferably homemade)
1 1/2 cups vegetable stock (preferably homemade)
3 large carrots, sliced
1 cup packed fresh basil, chopped
1/2 tsp fresh thyme
2 cups diced chicken (cooked, from a roasted chicken)
1/2 cup small pasta such as dinatali (optional)
Salt and pepper to taste
Combine stocks and carrots in large pot and bring to a boil lower heat to medium and cook for 15 minutes. Stir in herbs, chicken, salt and pepper and reduce heat to low. Simmer for 30-45 minutes, until carrots are soft.
Raise heat and bring to a boil. Stir in pasta and cook according to package directions. Serve immediately.