THE BEST EVER HEALING CHICKEN SOUP
This is the BEST EVER Healing Chicken Soup, packed with healthy ingredients and SO much flavor. It's the only chicken soup you'll ever want to eat!
Provided by Taylor Stinson
Categories Soup
Time 45m
Number Of Ingredients 17
Steps:
- Heat olive oil in a large Dutch oven or pot on the stove. Add chicken breasts, seasoning with salt & pepper and searing for 2-3 minutes each side until lightly browned, then remove from heat. Without wiping pot clean, add celery, carrots, onions, sauteeing for 3-4 minutes until fragrant and scraping up any chicken bits from the bottom of the pot as you go.
- Add chicken back to pot, along with rosemary, thyme, garlic, ginger, lemon juice, lemon zest, bay leaf, turmeric and salt & pepper, cooking another minute until fragrant.
- Pour in chicken broth, bringing to a boil and simmering for 20 minutes. Add pasta in the last 10 minutes of cooking time, stirring occasionally until pasta is cooked through.
- Remove chicken from broth and shred with two forks, then add back to pot. Stir in fresh parsley, then serve and enjoy!
Nutrition Facts : Calories 294 kcal, Carbohydrate 32 g, Protein 23 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1461 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
HEALING HOMEMADE CHICKEN SOUP RECIPE
This easy Homemade Chicken Soup recipe is guaranteed to boost your immune system! A healing chicken soup filled with veggies, turmeric, herbs, chicken and lentils. It's the best chicken soup for flu season or to fight off that cold!
Provided by Krista
Categories Soup
Time 36m
Yield 6
Number Of Ingredients 15
Steps:
- Heat a large dutch oven to medium high heat.
- Add grape seed oil and onion. Saute for 2-3 minutes, until the onions are translucent.
- Next, add in garlic cloves, fresh ginger, carrots, celery and turmeric. Saute for 3 minutes, stirring the entire time.
- Then add in lentils, stir to mix everything together and place the raw chicken breast on top of the veggies. Pour chicken broth over top and add in fresh thyme, rosemary, salt and pepper to taste.
- Cover and bring to a boil. Simmer for 10-15 minutes, until chicken in no longer pink.
- Once chicken is cooked, remove from from the pot. Shred using a fork and add chicken back to the pot along with torn kale.
- Simmer soup for another 5 minutes. Remove stems of thyme and rosemary from the soup. Finish with juice from one lemon.
- Serve.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 223 calories, Sugar 4 g, Sodium 320 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 5 g, Protein 24 g, Cholesterol 50 mg
HEALING CHICKEN SOUP
Boost your immune system with this Healing Chicken Soup! Made with a feel-good homemade chicken stock and adaptogens, your body will be ready to take on flu season after just 1 bowl.
Provided by Silvia Dunnirvine
Categories Soup
Time 3h30m
Number Of Ingredients 16
Steps:
- Add chicken to a large stock pot. Fill about 3/4 of the pot with filtered water. Bring to a boil
- Start to add in all the veggies and seasonings, except for the 5 carrots we are reserving for later. Use the peel of the reserved carrots as well as any vegetable scraps you might have in hand. Since all these vegetables will be later on removed from the stock, don't worry about what they look like. Our goal is to build a delicious and healing homemade chicken stock.
- Simmer on medium-low heat for 2-3 hours.
- Transfer chicken to a plate and pick through to remove bones, skins, and unwanted parts. Separate the meat from these unwanted parts as best as you can. The goal is to end up with a decent amount of clean chicken meat to be added back into the soup. Reserve meat.
- Using a slotted spoon remove all the vegetables. Once the solids are mostly removed pass the remaining broth through a sieve to collect all remaining solids.
- Transfer clean broth back to the pot and bring back to a simmer. Add the clean chicken meat and carrot slices. Cover and simmer for about 15 minutes or until the carrots are cooked.
- When done, add in fresh parsley and juice from lemon. Stir and serve.
Nutrition Facts : Calories 65 kcal, Carbohydrate 15 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 644 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY QUICK HEALING CHICKEN SOUP
Provided by ally
Number Of Ingredients 13
Steps:
- In a large Dutch oven pot (about 7 quarts), put 7-8 cups of water and the salt. Rinse the chicken. Put in the pot. Water should cover the chicken by about 3 inches. Add the spice mixture (nutritional yeast, Italian seasoning, turmeric, curry, and cumin). Cover and bring to boil for about 20 minutes. Reduce heat to medium and continue to cook another 45 plus minutes (adding water if needed) until chicken is done and is easily separating from the bone. Remove chicken to a bowl and let it cool.
- Add the garlic, potatoes, carrots, celery, onions and ginger. Cover and let the vegetables cook about 20 minuets (on medium low) as the chicken is cooling.
- Once the chicken is cool and can be handled, debone meat (set aside) and discard the bones and skin Shred the chicken meat and add to the soup.
- Cook on medium low another 20-30 minutes to let all flavors come together.
CHICKEN GARLIC GINGER HEALING SOUP
Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).
Provided by replank
Categories Chicken Breast
Time 50m
Yield 1 large pan!, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pan.
- Add fresh garlic, fresh ginger, and onion.
- Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
- Add the chicken broth, water, chicken, and carrots.
- Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
- Add spinach and let cook for 5 minutes just before serving.
- Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
SIMPLE CHICKEN SOUP
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Time 55m
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
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