I finally got around to seeing the Avengers last week. With all the best Marvel superheroes on the big screen, it was a comic book fan’s dream come true. Seeing it all in IMAX 3D surely intensified the show. There was so much action and imagination at work, it was hard to leave uninspired. As the saying goes, when an amazing team is formed, the whole is far greater than the sum of its parts.
Well it’s all right, doing the best you can
Well it’s all right, as long as you lend a hand
In the music world, I am a sucker for any kind of duet or collaboration. The Traveling Wilburys were the Rock & Roll Avengers of the late 80s. How could you go wrong with Dylan, Harrison, Orbison, Petty, and Lynne? All are stars in their own right and together they created a musical powerhouse with their one hit wonder “End of the Line”. It’s a simple song that warms your heart… a little chicken soup for the music lover’s soul, if you will.
Well it’s all right, even when push comes to shove
Well it’s all right, if you got someone to love
Well it’s all right, everything’ll work out fine
Well it’s all right, were going to the end of the line
Like the song, the simplicity of chicken soup is what makes it so special. Just a few ingredients team up to create a healthy, magic potion. It always seems to give you an extra spring in your step, even if you didn’t think you needed one. Ready to save the world, I donned my cape and hammer (okay fine, my apron and wooden spoon) and fired up the cast iron pot to create my own little one dish wonder.
Don’t have to be ashamed of the car I drive
I’m just glad to be here, happy to be alive
It don’t matter if you’re by my side
I hope you enjoy my version of the classic chicken soup, perfect for any superhero when their powers are running a little low.
Until we beat again… Kasey
1 tsp extra-virgin olive oil
2 skinless, boneless chicken breasts
2 tbsp butter
1 small onion, diced
2 ribs celery, finely chopped
3 carrots, cut into 1/4″ rounds
1 – 2 cloves garlic, grated, pressed, or finely chopped
1 tbsp flour
4 cups chicken broth
1 to 2 tbsp fresh thyme
Salt & pepper to taste
- Heat olive oil in a medium Dutch oven or non-stick pot over medium heat. Add chicken and cook until brown on both sides and cooked through, about 8-10 minutes. Transfer to a cutting board and cover with foil to keep warm.
- While the chicken cooks, chop the onions, celery and carrots (and garlic if chopping).
- After removing the chicken, melt 1 tbsp butter in same pot. Add veggies and cook until tender crisp, about 5-7 minutes. Grate or press garlic directly into the pan and cook for another minute.
- While the veggies cook, chop chicken into bite-sized pieces.
- Sprinkle veggies with flour and cook for about a minute. Whisk in broth, incorporating any browned bits on the bottom of the pan, and then add chopped chicken.
- Bring the soup to a boil, then simmer about 8-10 minutes. Add fresh thyme and serve.
- I’m not a huge fan of pasta or rice in my soup, so I recommend pairing it with a nice piece of crusty bread for dunking.
- This soup freezes well, so you can double the batch and stock some away for a rainy day.
- Don’t fret about all the onions in the picture. I used a large onion, because I just love them so. You can go way smaller to suit your taste.
Hop aboard and sing along with the Traveling Wilburys: