Under the Weather

(photo from Pinterest)

Wishing I was cuddled up in bed today. For some reason my body turns on me the second the weather drastically changes. We've had the most amazing weather in San Francisco these last couple days, but apparently my body can't take the heat after the foggy, cold summer we've had. I've got some catching up to do, but looks like it's going to be postponed a little while longer. Until then, enjoy this yummy chicken soup recipe from Big Girls Small Kitchen. This is the only thing I'm craving tonight. Hope your weeks are going well! xx

Small Kitchen Chicken Soup
Makes 7 cups

Ingredients
1 teaspoon olive oil
2 teaspoons canola oil
4 chicken thighs, about 1.5 pounds
1 onion, diced
3 small carrots, cut into thin rounds
3 stalks celery, cut in half lengthwise, then thinly sliced
5 cloves garlic, smashed

Heat the oil in a large Dutch oven over medium-high heat. When it’s hot, add the chicken pieces. Let them sear for about 2 minutes on each side, then remove to a plate, being careful not to drip the juices.
Turn down the heat to medium-low and add the onions, cook for a minute or two, then add the carrots and celery. Saute the vegetables until they’re slightly softened, about 5 minutes. Add the garlic, cook another minute, then add back in the chicken and 8 cups of water. Raise the heat to high, and stir to scrape off any brown bits that may have been left at the bottom. When the stock boils, try to spoon some of the foam off the top, then cook, mostly covered, for about 50 minutes.