Chicken Soup for My Soul

I don't know what I did.  Either I accidentally got cross-contaminated or I have a stomach bug.  I've been sick since yesterday.  There is only one thing to do - make soup!

One of the things I noticed is that when I'm feeling ill, when I make chicken or turkey soup, I always get better.  If I have leftovers, I can spice them up with some Tobasco, after I feel better.

So today, I've made chicken soup loaded with delicious, healthy ingredients.

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Chicken and Vegetable Soup

Ingredients:

Boneless, Skinless, Chicken Breast
64 oz. Chicken Broth (2 boxes of Kitchen Basics chicken stock)
Olive Oil
Minced Garlic
Onion, Carrot Celery
Kale
Spinach
Leeks
Sage, Rosemary, Thyme
Salt & Pepper

Optional:  Grated Pecorino Romano Cheese, Tobasco Sauce

Everything in this recipe is based on personal preference.  Use as much or as little of each ingredient as you prefer.

Directions:

In a large sauce pan (or soup pot) over medium heat, saute your mirepoix in olive oil (mirepoix is the mixture of onion, carrot and celery which is the base for just about every soup or sauce I make).
Add in the kale and spinach, as well as the garlic, and saute them until they wilt.
Add in the leeks, the spices and the broth.
Cut the chicken into cubes and cook until done.
The longer you let the soup simmer, the longer the flavors can marry.

I eat mine with grated Pecorino Romano cheese on top, and a few splashes of Tobasco for an added kick.