Flu season is here and that inspired us to make a big batch of chicken soup over the weekend. Nothing makes you feel better than some good chicken soup when you are sick, and studies actually show its healing properties. Here’s a fast and really simple way to make a great batch that will get you through the flu. This recipe is dedicated to Margie McClure – the lovely Texas lady who first introduced me to homemade chicken and dumplings.

Ingredients:

3 Chicken Breasts – sliced thin

3 Carrots – peeled and cut into rounds

4 Celery Stalks – chopped

1 Lg Yellow Onion – small diced

2 Garlic Cloves – minced

1 pack Mushrooms – sliced

1/4c Butter (or clarified butter for Whole30)

96oz (64oz + 32oz) Chicken Stock

1 bunch Green Onions – sliced thin

1 Tbl Fresh Thyme – chopped fine

2 Tbl Slavo Salt

2c Baby Arugula – basically a fat handful +

1 can Buttermilk Biscuits (Grands work great!) (Whole30 folks just leave this part out)

Preparation:

1. Use a big heavy bottom soup pot for this recipe. Melt butter then add onions and cook until translucent about 3 minutes.

2. Then add the carrot, celery, ‘shrooms and Slavo Salt. Continue cooking for 5 minutes.

3. Add in chicken and continue cooking 10 minutes, stirring occasionally.

4. Add 64oz of chicken broth and bring to a boil for 10 minutes.

5. Open biscuits and separate them on a cutting board. Smash each biscuit down into a thin pancake with your hand, then cut them into strips.

6. Drop each strip individually into the boiling broth, DO NOT dump them all in at once otherwise you’ll get a huge ball of doughy crap. Drop each strip in by itself into a full boil. They will puff up as they rise to the surface, just keep dropping them in and stirring.

7. Eventually the noodles will shrink and start sinking into the soup. DO NOT rush this part. You want to cook them hard and fast so they will tighten up not be like slimy worms.

8. The soup will have thickened considerably (this is best for the 1st serving). Turn off the heat and toss in the arugula, green onions, thyme and stir well.

9. Taste, adjust seasoning and serve.

10. With the remaining soup, add another 32oz of chicken stock and bring to a boil, then kill the heat (In the restaurant world this is known as “Stretchin’ it”)

11. You will have plenty of soup to get you through a rough cold or maybe just a chilly weekend!