Whether it’s a freezing cold January day or the kids are sick with a cold, the flu or even COVID. This soup will save the day. It takes about an hour and a half to make and looks like you spent the whole day preparing it. This chicken soup is hearty and healthy, so hearty you’ll need a fork. Packed with essential vitamins needed to assist in recovery from the illness making it’s way through the house.
We’ve all been there.
It’s starts usually when the kids go back to school after winter break. Somebody comes home and starts sniffling. Then, the throat is sore or a fever. You clean and disinfect everything only to do it all again when the other child starts sniffling. between the extra laundry, cleaning, disinfecting, mothering, and work. You don’t have much time to make the delicious soup you know will help. So, you end up opting for the quick easy can of soup.
This recipe takes about an hour and a half or less if you already have left over chicken in the fridge. I did some research and it is packed with vitamins to aid in recovery. -Confession time- I collect old cook books and have a few teaching books from the 50’s or earlier. In this one book, I found a list of vitamins each food offers. It even had foods to help with arthritis and high blood pressure. It was super helpful! A book I will continue to look back to.
Although there are a lot of ingredients this soup is not intimidating and anyone can make it. Just follow the instructions and it will taste amazing. It’s just what the doctor ordered.
Nutrition benefits of this Hearty Healthy Chicken Soup
- Vitamin A – known to help build resistance
- Vitamin B – known to help boost the immune system and energy levels.
- Vitamin C – Is vital to the body’s healing and is an antioxidant.
- Vitamin B2 – Riboflavin – Helps produce/maintain energy in the body and is a powerful antioxidant.
- Calcium – supports your bones, muscles and nerves.
- Vitamin B complex – Thiamin – riboflavin – Niacin – Boosts energy levels, and supports healthy red blood cells and helps with digestion.
- Iron – reduces fatigue, is an immune system support, and improves sleep.
Of course this is not all of what these vitamins are capable of. Just what they offer to help with the common cold, flu, or COVID in this hearty healthy chicken soup.
I also learned
- Onions and garlic provide a powerful germ and virus inhibiting chemical. This Chemical is called allyl sulphide.
- Another chemical factor of onions is that they may help relax blood vessels.
- Lemon juice may help rid your body of toxins.
- The importance of salt helps to combat the loss of blood salt from excessive sweating.
So now I’ve told you the benefits of this Healthy Hearty chicken soup here is the recipe. Starting with the ingredients. Remember it’s easy to make so, don’t let the list scare you away.
Ingredients:
- 1/2 a medium white onion minced
- 6 stalks of celery chopped
- 2 Tbls minced garlic
- 1/4 cup & 1 Tbls margarine
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp garlic powder
- 1/4 tsp garlic salt
- 1 tsp fresh chopped parsley
- 2-32oz cartons of chicken broth
- 64oz water
- 2 Tbls tomato paste
- 12oz package of baby carrots
- 2 Tbls pure honey
- 2 Tbls lemon juice
- 3 large skinless boneless chicken breasts – (cooked now while starting the broth mixture or left overs from the refrigerator.)
- 3 cups dried from the box mini farfalle Pasta but any past will do.
- 1/2 cup sliced white mushrooms
- 1/2 cup rice milk
- 1 cup white minute rice
- 1/2 cup chopped spinach
Directions:
If you are making fresh chicken for this soup please read step 3 first, then start with step 1.
If you are using left over chicken start with step 1 now.
Step 1 –
In an extra large heavy bottomed pot add 1 Tbls margarine, minced onion, chopped celery and all the dry seasonings. – salt, black pepper, red pepper flakes, garlic powder, garlic salt, and parsley.
cook over medium heat until the onions are translucent. stirring occasionally.
Step 2 –
When the onion mixture is translucent you are ready to add all of the chicken broth and water to the pot along with the tomato paste, baby carrots, pure honey and lemon juice.
bring this to a boil. keeping an eye on it. you will cook this through until the carrots are slightly fork tender.
Step 3 –
Once the carrots are slightly fork tender you are ready to add the cooked chicken. This can be left overs from the refrigerator or coming fresh out of the oven now. Either way start shredding and add it to the soup. I like large chunks of chicken this is what makes it so hearty and fork worthy.
(if you are cooking the chicken fresh. Start this when you start step 1, and the chicken should be about ready to come out of the oven at this point. -I cooked mine for an hour at 350 degrees with a sprinkling of butt rub and honey. this gave the soup a good spice)
Step 4 –
After adding your chicken add the mini- farfalle pasta. let this cook for about 8 minutes stirring occasionally.
Step 5 –
After letting the pasta cook in the chicken soup for 8 minutes’ add the mushrooms, rice, and spinach.
Give this a good stir make sure everything is mixed through the soup pan.
Step 6 –
pour in the rice milk while stirring the pot.
Place the remaining margarine on the top of the soup to melt.
Step 7 –
Give it a final stir and serve
Proudly powered by WordPress
