Punxsutawney Phil popped up last Monday morning, took one look at his shadow, and—well—here we are. February in Pennsylvania is still holding tight to its icy grip, the kind of cold that seeps into your bones and makes the wind whistle a little louder. To make matters worse, colds and flu seem to be making the rounds, just like they used to when winter felt endless. If you’re feeling under the weather too, you’re not alone—and you’re probably craving the one thing that always made things better: a good, hearty bowl of chicken soup.

But this isn’t just any chicken soup. This is Halladay’s Harvest Barn Country Chicken Vegetable Soup—the kind that tastes like it’s been gently simmering on the stove all afternoon, filling the house with comfort. The best part? It comes together in just one hour, perfect for those days when your energy is low but your appetite for something nourishing is high. The mix is packed with vegetables, rice, and even the stock (yes, dried and ready to go), so all that’s left for you to do is chop a little carrot and celery, give them a quick sauté, and let the rest come together like magic. Simple, soothing, and just what the doctor—or Grandma—would have ordered.

COUNTRY CHICKEN VEGETABLE SOUP RECIPE

Ingredients

• 3 carrots, chopped
• 3 celery ribs, chopped
• 2 Tbsp. oil or butter
  
• 6 cups water
  
• 6 oz. cooked chicken
  
• 1 pkg Halladay's Country Chicken Vegetable Soup Mix which contains:
  • White Rice
  • Vegetarian Chicken Stock (Salt, Dextrose, Yeast Extract, Autolyzed Yeast, Onion, Garlic, Expeller Pressed Canola Oil, Turmeric, Paprika, Celery Seed)
  • Carrot, Tomato, Peas, Celery, Green Beans, Green Peppers, Parsley, Toasted Onion, Chives, Green Onion, Leeks, Quinoa, Corn, Spinach Flakes, Kale
  • Ginger, Thyme

INSTRUCTIONS

1. Sauté carrots and celery in olive oil until tender.
2. Add sautéd vegetables, water, chicken and soup mix contents to a stock pot
3. simmer until rice is tender.
4. Salt and pepper to taste.

This simple Country Chicken Vegetable Soup recipe makes 7-1 cup servings of nourishing chicken soup starting with our Country Chicken Vegetable Soup Mix from Halladay's found here.

Do you love chicken soup anytime of the year?

Halladay's Harvest Barn also provided us with a chicken soup starter recipe that can be made anytime, frozen, then easily thawed and added to for a quick lunch or family supper. 

CHICKEN SOUP STARTER RECIPE

Ingredients

• 2 Tbsp Halladay’s Garlic Herb Dip and Cooking Blend (Our seasoning blends are perfectly balanced without pulling every herb out of your cupboard.)
  

• 2 Tbsp butter or oil
• 1 onion, chopped
• 3 celery stalks, cut in slices
• 3 carrots, peeled and thinly sliced
  
• 8 cups chicken stock or water
  
• 2 bay leaves
  
• 2 lbs bone in chicken thighs
  
• 3/4 cups rice or orzo (*or noodles)

Instructions 

1. Sauté onions, carrots, and celery in butter or olive oil for about 3 to 4 minutes.
2. Add seasoning, chicken stock or water, and chicken thighs.
3. Cook over medium heat for about 1 hour, or until the chicken is done.
4. Remove chicken, shred chicken off the bone when it is cool enough, then add it back to the soup.
   
5. At this point add rice or orzo, cook until done according to package directions. *If you are adding noodles or pasta, cook them in a separate pot and add as you serve the soup. Orzo can also be done in a separate pot if preferred.

*Why Cook Noodles Separately? 

"If you are serving your soup with pasta or noodles, I often cook them on the side and add them in as I am serving the soup. I am sure you have all ended up with a big pot of chicken soup, added the noodles and then ended up with no liquid left and a pot of soggy noodles."

~Explained by Kathleen Govotski, Owner Halladay’s Harvest Barn

Mmmm.. there's nothing like a nice hot loaf of Halladay's Vermont Beer Bread to accompany a bowl of soup on a cold winter's day, or any day for that matter!