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Number one on our list of comfort foods? Chicken soup. And Aran Goyoaga’s version wins bonus points for both flavor and ease.
“As soon as temperatures begin to drop,” the author of Cannelle et Vanille told us in our test kitchen, “I turn to this chicken soup. The broth is very flavorful and slightly spicy, but the lemon and greens brighten it.”
We love it for its simplicity, but it’s also totally customizable. “You can add turmeric root if you are looking for a super-deep color and anti-inflammatory properties,” she said. “I usually make the broth the day before and assemble the soup before eating—the flavors deepen as the broth sits. You can also add some rice or pasta for a richer version.”
Let’s not get ahead of ourselves, shall we? (Or maybe we should…)
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