chicken soup
@homeandkind

The Dinner Train: This golden chicken soup is flavorful and comforting

Chicken soup on a cold day can’t be beat.

Taking a meal to someone in need is one of the most heartfelt ways to show you care, but finding the perfect dish to make can sometimes be a challenge! We’ve been riding the Studio 5 Dinner Train, sharing recipes that are sure to be winners. These recipes will help you deliver a meal with confidence and care.

Brittney Hanks of Home and Kind is a woman we admire for her thoughtful and creative recipes. She shared her go-to meal for bringing comfort to someone in need: her golden chicken soup.

 

Brittney describes this soup as a staple in her kitchen that never fails to bring comfort when it’s needed most. Whether you’re feeling under the weather, craving something warm and nourishing, or just looking for a meal that feels like home, this recipe delivers every time. It’s the soup she always takes to a family who’s feeling unwell, often paired with a loaf of crusty bread to round out the meal. With no noodles or rice, it stays fresh and flavorful as leftovers, making it perfect for meal prep or enjoying the next day. Naturally gluten-free and endlessly soothing, this is the kind of recipe that stands the test of time—just like the love and care that goes into making it.

Of course, no meal is complete without a sweet treat to finish it off. Brittney suggests adding freezer-friendly chocolate chip cookies to your meal delivery. These cookies are delicious and convenient, as they can be made ahead of time and stored in the freezer.

 

Golden Chicken Soup

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 6–8

INGREDIENTS

  • 2 Tbsp olive oil
  • 6 medium carrots, peeled and sliced
  • 3 ribs celery, sliced
  • 1 medium onion, diced
  • 1 leek, halved lengthwise, sliced, and rinsed
  • 4 garlic cloves, minced (or frozen garlic cubes)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp ground turmeric
  • 8 cups chicken broth
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 packed cups shredded rotisserie chicken
  • 1 Tbsp Better than Bouillon Chicken paste

For topping: chopped fresh parsley

METHOD

  1. Heat a large pot over medium-high heat.
  2. Add the olive oil, carrots, celery, onion, and leek. Saute until starting to soften, about 6-8 minutes.
  3. Add the garlic, salt, pepper, and turmeric. Saute for another minute.
  4. Add the chicken broth, thyme, and bay leaves. Bring to a gentle boil.
  5. Add the chicken and bouillon paste and stir until heated through.
  6. Remove the sprigs of thyme and bay leaves.
  7. Top with fresh parsley, if desired.

 

Freezer-Friendly Chocolate Chip Cookies

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 6–8

INGREDIENTS

  • 1 cup (2 sticks) salted butter
  • 1 cup (200 grams) granulated sugar
  • 1 cup (220 grams) packed light brown sugar
  • 2 large eggs
  • 2 tsp (10 ml) pure vanilla extract
  • 3 cups (360 grams) all-purpose flour
  • 1 tsp (5 grams) baking soda
  • ½ tsp (3 grams) salt
  • 2 cups (340 grams) semi-sweet chocolate chips

For topping: flaked sea salt

METHOD

  1. Soften each stick of butter by microwaving for about 15 seconds separately.
  2. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  5. Gently mix in the chocolate chips, just until barely combined.
  6. Use a cookie scoop to portion the dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet.
  7. Arrange the dough balls close together but not touching on the baking sheet. Freeze until firm, about 1-2 hours.
  8. Transfer the frozen dough balls to a resealable freezer bag or airtight container. Label the bag with the baking instructions.
  9. To bake: preheat your oven to 350°F. Place the frozen cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
  10. Bake for 12-15 minutes, or until the edges are golden and the centers look slightly underbaked (they’ll set as they cool).
  11. Sprinkle with flaked sea salt, if desired.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tip: You can make these cookies gluten-free by substituting a 1:1 gluten free flour for the all-purpose flour. Just make sure to use the weight on the back of the gluten free flour bag instead of the all-purpose flour weight.

 

Simple Sourdough Crusty Bread

INGREDIENTS

  • ¾ cup (180 grams) active sourdough starter (see prep instructions below)
  • 1 ¼ cups (300 grams) water
  • 3–3 ¼ cups (375–400 grams) unbleached all-purpose flour
  • 1 Tbsp (15 grams) honey
  • 2 tsp (12 grams) kosher salt

METHOD

Prep the Night Before

Mix 60 grams sourdough discard, 60 grams water, and 60 grams all-purpose flour in a jar or bowl. Cover loosely and let sit overnight at room temperature until bubbly and active (8–12 hours).

  1. In a large bowl, combine your active sourdough starter, water, 2 cups (250 grams) of flour, and honey. Stir until a shaggy dough forms. Let it rest for 20 minutes—this step, called autolyse, helps hydrate the flour and improves dough elasticity.
  2. Sprinkle the salt evenly over the dough. Gradually add the remaining 125–150g of flour, mixing until the dough comes together into a soft, slightly sticky ball that pulls away from the sides of the bowl.
  3. Cover with a kitchen towel or lid and let rest for about 30 minutes.
  4. Start the first stretch-and-fold. With wet fingertips, gently pull one side of the dough up and fold it into the center. Rotate the bowl ¼ turn and repeat this motion all around the dough. Cover again and set a timer for 15 minutes. Repeat this stretch-and-fold process every 15 minutes for the first hour.
  5. After the first hour, continue stretching and folding the dough once every hour for the next 3–5 hours. Each fold builds structure, so don’t skip this step! The dough is ready when it feels airy and holds its shape.
  6. Once the dough has completed its bulk fermentation, scrape it out onto a clean surface. Shape it into a tight ball, creating surface tension as you gently tuck and rotate the dough under itself. Let it rest for 5–10 minutes.
  7. Line your large bowl with a piece of parchment paper, then place the dough seam-side-down on top of the parchment paper. Cover lightly with plastic wrap or a towel and let it rise until puffy and slightly jiggly when shaken—about 2–4 hours.
  8. Preheat your oven to 450°F with a Dutch oven inside. Once the dough has finished rising, lift the parchment and dough out of the bowl. Sprinkle a little flour on top and smooth with your hand. Use a sharp knife or lame to score the top with ¼-inch deep slashes.
  9. Transfer the dough (on the parchment paper) into the preheated Dutch oven. Cover with the lid, reduce the oven temperature to 430°F, and bake for 20 minutes.
  10. Remove the lid and bake for an additional 15–20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
  11. Cool the bread completely on a wire rack before slicing—this is key for the crumb structure to set properly. Enjoy with butter, jam, or your favorite soup!

Store leftover bread in an airtight container or bag at room temperature for up to 3 days.

Tip: Brittney always doubles this recipe to make two loaves of bread. It’s really not any harder or more time consuming, so you might as well! Extra bread freezes really well in an airtight bag.


Find more from Brittney on Instagram, @homeandkind, or on her website, homeandkind.com.

Add comment