When I was studying abroad tragedy struck before I even got off the plane. I got infected with some sort of sickness. Here I was in Rome, supposed to be having the time of my life but I felt like hell. Luckily we had our own kitchens. Let’s be real here, when you’re sick there’s nothing better than soup. Lately I haven’t been feeling well. My dad had a cold and I don’t know if I got it or if I’ve just been super tough on my body lately, but today… I needed soup. Last night my cousin cooked for us and we had some chicken and vegetable stock left over. It was a sign.
So, this soup when I made it originally was inspired by how broke I was. Leftover shreded chicken or egg noodles would also taste amazing in this, as would any other vegetable. I bought premade stock and veggies for super cheap. I got dried herbs so I could carry them to the other cities with me.
Start with the vegetables. I love garlic and onion, so I used the whole onion… and added 3 more cloves of garlic after taking this picture. I also did a carrot, three tomatoes, and 2 stalks of celery. Chop them all up- I diced the onion, sliced the garlic, cut the bottom of the carrot in half and sliced, quartered the top of the carrot and chopped, diced the tomato, and chopped the celery. Everything was super rough- it’s about feeling better, not looking pretty, and added them to a pot with a glug of olive oil as I chopped them.
Oooooh, look at it all in the pot. By the time I got everything in there the veg was nicely cooked. I added a bay leaf, dried chili’s, lots of pepper, and oregano. I didn’t add salt. The stock I bought in Italy was a chicken meat stock mix and despite my only having vegetable and chicken stock I wanted that so I added a teaspoon of beef broth powder. I find that the salt content in stock powder or cubes is insane so I leave out any salt. I also made this pretty spicy to help me sweat out everything I’m feeling and clear up my sinuses. I let this cook for about 10 minutes to get everything flavourful.
Then I added the leftover stock and a cup of water. I let this boil, then simmer for about a half hour. I added a bit of wine vinegar at the end. I love vinegar. My Nonna makes homemade wine vinegar that makes everything taste better.
I popped like a ridic amount of crackers into this because I didn’t use any other carb. Like I said, this was a travel budget meal, so I didn’t put in extra meat and I bought a crazy loaf of bread so I didn’t bother with noodles.
Honestly, this soup is amazing and exactly what I needed both in Italy and now.