Chicken soup…Is there a more comforting comfort food?
It’s the quintessential sick-day go-to. We’ve all been there…Running a fever, bundled up in bed, a mountain of used tissues beside you, sleeping off whatever bug has invaded your system. You’re not hungry, and nothing really sounds good except…chicken soup! Easy on the tummy and loaded with nutrients, it’s what your body craves.
But what about when you stay sick?
Whatever illness I have makes me feel like I have a never-ending flu. And what do I crave when I have the flu? You guessed it. Chicken soup. I make it so frequently, and in large enough quantities that Hubs and I eat it for at least 2-3 meals in a row. I should be burnt out on it by now, but I’m not. I love it!
Now, you could always heat up soup from a can. It’s easy enough. Or you could have someone pick some up from a restaurant for you. That’s even easier. But I guarantee that those soups won’t be anywhere near as healthy or delicious as a homemade soup! Seriously! Give this a try once, and you’ll never want soup from a can again! At least that’s what happened to me.
A few quick notes about the ingredients:
Chicken—When I make stock, I start out with a whole chicken. Once I’ve removed the bones and skin, I’m left with ~1.5-2 pounds of meat. Normally, I shred this and use it for my soup. It’s super convenient, and I’m all about convenience! If I haven’t made stock recently or already used the meat for something else, I’ll use 3-4 chicken breasts instead.
Broth—You can absolutely use store-bought broth in this recipe, and you’ll still end up with a pretty darn good soup, but I would definitely recommend you try to make your own stock. It really takes the yummy factor up a notch! Learn how to make your own chicken stock here!
Starches—I know many spoonies try to avoid rice and white potatoes, both of which I use interchangeably when I make this soup (today’s recipe calls for rice). It would probably be healthier if I left them out, but they really help the soup stick with you longer, and I feel like they’re still better for you than regular noodles that would traditionally go in a chicken soup. You can leave them out. I’d simply recommend adding in a few other veggies to take their place. Green beans, lacinto kale, sweet potatoes (still starchy, but with a lower Glycemic Index), or bok choy are all great options!
Another Note About Rice—You can totally use uncooked rice in this recipe too, but usually when I cook it in the soup, it absorbs ALL of my stock and I’m left with more of a casserole than a soup. If you do it this way, add at least 2 extra cups of stock!
Veggies—Don’t be afraid to buy those wonderful pre-chopped vegetables at the store. Anything to make the process easier and take up fewer spoons!
- Meat from 1 whole chicken or 3-4 chicken breasts, ~2 pounds
- 8-10 cups chicken stock, depending on how thick you like your soup
- ~2 TBS coconut oil
- 1 medium onion, chopped
- 4 whole carrots, peeled and sliced into ½” discs
- 4 sticks celery, sliced
- 6 cloves garlic, minced
- 1 cup cooked rice
- ½ cup chopped fresh parsley
- ½ TBS dried thyme
- ½ TBS dried sage
- Salt and pepper to taste
- In a large soup pot, heat up ~2 TBS coconut oil. When melted, add chopped onion, carrot, celery, and garlic. Sauté veggies, stirring frequently, until onion is translucent, about 4 minutes.
- Add chicken broth to the pot with the veggies, and bring to a boil. If you are using raw chicken breasts instead of already cooked meat, throw them in the pot now. Simmer for 45 minutes, or until veggies are soft. You may need to adjust cook time if you started with raw meat. Make sure it’s cooked through first, then shred or finely chop it!
- Add shredded chicken, cooked rice, chopped parsley, thyme, and sage. Give it a stir, and simmer for 10 more minutes.
- Salt and pepper to taste.
This soup freezes well. Perfect to make when you have spoons and to thaw out in the microwave when you don’t.
Give this recipe a whirl, and let me know what you think!
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