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Sickie Soup

Chuck’s note: This is a guest post by my wife, Amanda. She normally blogs at AmandaGrimmett.com, but today she is posting here! When I get sick, this is what she makes for me. It’ll have you back on your feet in no time.

I’m really lucky that Chuck likes to cook—and that he’s good at it—because I absolutely hate cooking. I much prefer the exactness of baking because I know what I’m going to get every single time. Sure, I could use a recipe to cook, but why bother? I’m married to #CookLikeChuck.

That said, Chuck isn’t infallible. On occasion, he does get sick and, because I love my husband more than I hate cooking, I whip out the one recipe I know by heart, the one recipe I know will turn out every single time: Sickie Soup.

  • Chop a medium-sized onion and 3 stalks of celery.
  • Place them in a pot with a little olive oil and 2 cloves of pressed garlic on medium-low heat.

  • Chop 3-4 carrots, 2-3 leeks, and 1 decently-sized potato.
  • Add them to the pot with 2 boxes of chicken stock, salt, and pepper.
  • Turn the heat up to medium.

I like to add these veggies first because they take the longest to cook.

 

  • Chop and add a small head of cabbage.
  • Add a large diced tomato, a handful of fresh green beans, and about a cup of corn.

Let everything simmer for 30-45 minutes, or until the veggies are no longer crunchy. Stir occasionally.

If you’re like Chuck, add a squirt of hot sauce to clear out your sinuses.

 

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