Finding Joy in the Cold: Chicken Soup for the Soul

Finding Joy in the Cold: Chicken Soup for the Soul

By Sloan Nickel, JD Candidate 2023

November- the time of year to give thanks, slow-down, and appreciate all that we have…

Being a law student can make November seem like anything other than the season of thankfulness. With the days getting colder and darker, and finals rapidly approaching, it can be difficult to appreciate a cold November day.

But November also marks one of the best times of year, the time where you have every excuse to crank up that heat, put on your best sweatpants, and make yourself as cozy as possible. Yes, it can be hard to be perfectly comfortable when you have 5 readings to do, 20 cases to brief, and a legal memo to write. However, law school has taught me to be especially grateful for one of the simplest joys in life: a great meal. And nothing says cozy, like some comfort food.

When law school has me feeling down, and the weather has me feeling blue, I turn to my kitchen for the ultimate cure-all. In the kitchen I have found that for once, the answer to life is not “it depends”. Instead, the answer just might be chicken soup.

But, after a long day of law school, it is a necessity to find a recipe that isn’t as confusing as Pennoyer v. Neff and is as quick and easy as the elements to negligence.

I now share with you my cure-all creamy chicken soup recipe. Not only does this soup fulfill your winter cravings, but it is also guaranteed to make your law school days a little better, and a whole lot yummier. And remember, it is best served in sweatpants and slippers.

Ingredients:

    1 ½ lbs. Chicken thighs, boneless, skinless. (cooked/prepared beforehand)

    3 carrots

    3 stalks of celery

    3 cloves of garlic

    1 onion

    2 tbsp Parsley

    ½ tsp rosemary

    ½ tsp thyme

    4 cups chicken broth

    ¼ heavy whipping cream

    1 cup orzo or noodle of your choice

    Salt and pepper to taste

    Olive oil to sauté

Directions

Cook and shred chicken beforehand, set aside.

Chop up all your vegetables.  Add olive oil, garlic, onion, carrots and celery to a large pot and sauté until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant.

Add chicken broth and bring to a boil. Stir in orzo and cook, uncovered, until tender, about 12 minutes.

Stir in chicken, heavy whipping cream, parsley, and salt and pepper to taste.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

            

         

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