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Dinner Tonight: My Family's Favorite Chicken Soup Recipe
Paula Gallagher on
Chicken soup isn't just good for the soul. Experts at the University of Nebraska Medical Center in Omaha found evidence the soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects. Although they couldn't pinpoint the exact biological reason, they did find that eating chicken soup can help prevent cold symptoms. And the best part, it really didn’t matter what type of recipe they used. So use your favorite and most delicious recipe.
Here is one of my family's favorite chicken soup recipes. It is loaded with veggies, herbs and spices and it always makes us all feel better.
Chicken Soup
- 1 whole chicken or a few chicken legs/breasts (whatever you have on hand)
- 6 cups (or more) of water or organic broth (if you are using just the breasts or the thighs)
- 3 celery stalks, chopped
- 3 large carrots, chopped
- 2 medium onions, chopped
- 6 garlic cloves, minced
- 1 bag of fresh or frozen spinach (or you can use kale, bok choy, swiss chard)
- 1 head of broccoli, chopped (fresh or frozen)
- About 1 Tbsp each of any spices you want – I use turmeric, oregano, basil and parsley (all dried)
- 1/2 tsp cayenne pepper
- Grated fresh ginger (about 1 Tbsp)
- Chopped fresh parsley
- Sea salt and pepper
Boil chicken in a large pot until cooked (if using chicken breast or thighs instead of whole chicken, use chicken broth for more flavor). Remove it from the water and chop into small pieces. I shred the chicken meat with two forks and place it back into the water. Add chopped celery, carrots, onions and garlic to the boiling water. Add all your herbs and spices to the pot. When the celery and carrots are cooked, add spinach, bok choy and broccoli. Let it boil for a couple more minutes and it should be ready to go. Sprinkle with fresh parsley, and enjoy... and feel better!
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