Chicken Soup That Hits DIFFERENT When You’re Sick
I finally got hit with “the thing” last month & somewhere along my fever delirium… I craved this exact soup. I don’t know where it came from… somewhere in the recesses of my brain… but I can tell you once I was able to be up and about enough to cook — this soup was glorious.
I’d highly recommend just making and freezing it so if you find yourself acutely sick and are too tired to cook — it’s ready to go for you!
Hope you love it as much as I do.
Things You’ll Need
A large pot or dutch oven
A slower cooker (optional)
Peeler & cutting board
Grater (for ginger)
Ingredients
1 Chicken Breast (shredded)
4-6 Cups of Chicken Broth
3 Carrots
2 Parsnips (can sub with sweet potatoes for a “hardier” meal)
1/4 Yellow Onion
3/4 Cup of Frozen Green Beans
1 Tsp Fresh Ginger
Unrefined Sea Salt
Ground Turmeric
Dried Parsley
Garlic Powder (or Fresh)
Avocado Oil
How to Make It
*Makes 3-4 servings. Simply double ingredients to feed more.
You’ll need to start by prepping the chicken - you can either make and shred the chicken yourself (I like to put chicken breast in the crockpot for 6-8 hours with salt and a little water) or you can grab a rotisserie chicken if you want to avoid the prep. Store for when you’re ready to make the soup.
When ready, wash, peel, and cut the onion, carrots, and parsnips.
In a large pot, saute the onion in avocado oil, salt, and turmeric for 5 minutes or until onion turns golden brown.
Once onion is cooked, throw in the carrots, parsnips, fresh ginger, salt, parsley, fresh garlic or garlic powder, & other spices as needed. Cook for about 10-20 minutes. Add in some chicken stock/broth as needed so the veggies don’t dry out.
Add in the shredded chicken, green beans, and chicken stock last. You’ll want to pour the stock so there is as much liquid as ingredients. You don’t want the soup to be too watery or to have too many “food/solid” ingredients. Adjust accordingly.
Cook until all veggies are nice and soft & enjoy! :)
