Rainy fall weather on Monday & Tuesday and a lingering sickness from last week inspired my take on my mom’s chicken soup. I boiled bone-in chicken breast and thighs with parsnips, turnips, bay leaves, rosemary and thyme springs with water and some leeks (all chopped in large chunks). I think sauteed carrots, celery, onion, leaks and garlic (small dice) for about 10 minutes and added a small box of stock and let it simmer on low for while. After cooking for about an hour and half I took the chicken out of the stock pot, shredded it and added it to the veggie mixture. I poured the homemade stock through a sieve and added a cup of cooked orzo. The result was AMAZING chicken soup (sorry mom, mine is better).
The only thing better than chicken soup is chicken soup with grilled cheese - this time I used NY State white cheddar with rye bread.