My Cold Fighting Chicken Soup recipe will have you feeling on the mend at the first twinges of sickness.
With all of the wonderful things autumn has to offer, it does tend to bring the dreaded “s” word…sickness. The kids are back in school and once someone is sick, everybody gets sick.
Sore throats, snuffles, fevers and body aches. Sound familiar? If not, get prepared because cold season is upon us. Not only that, but seasonal allergies can make you feel miserable as well. Trips to the doctor for prescription meds, over the counter drugs, homeopathic remedies, whatever your preference, there is still nothing like the soothing warm liquid gold as it coats your throat and warms your belly.
Growing up, whenever I was sick, it seemed chicken soup was the cure all. Now I am not claiming to be a doctor or that this soup is a cure, but still to this day it seems to be what my body craves. Warm salty liquid is soothing on a sore throat. I was inspired to make this batch of cold fighting chicken soup today because a week ago I was feeling under the weather. Of course, I had no soup made and had to get a can of something I didn’t thoroughly enjoy.
health benefits of my cold fighting chicken soup recipe:
My usual go to chicken soup recipe has onion, carrot, celery, some herbs, broth and noodles. But I have added a few ingredients that do have some extra added health benefits. Ginger may be effective against rsv which causes respiratory infections. I also add in garlic which I normally don’t put in chicken soup as it helps combat the common cold. The bone broth is very nutritious and as we all know, when feeling sick we just don’t always want to eat. This will help boost that nutrition you are lacking. The pinch of cayenne is great for clearing out those stuffed noses so feel free to add more!
The Method of Cold Fighting Chicken Soup Recipe
- extra virgin olive oil
- celery stalks
- kosher salt
- chicken bone broth concentrate
- chicken stock
The first step in making my cold fighting soup recipe is to dice the vegetables. Next add some oil to your soup pot and sweat your veggies. Season with kosher salt, ginger, turmeric and cayenne. Add in the garlic and cook for another minute.
Next add bone broth concentrate and mixed it around in the veggies. To that add 6 cups of chicken stock. If you have your own stock on hand that is great, but store bought is perfectly fine. At this point your soup base is done. It can be portioned out into freezer safe containers and frozen to be used when needed.
At this point add the extra ingredients. If you wish to put chicken meat in, you can do this quickly with a store bought rotisserie chicken, or leftovers you may have. I like noodles in my soup, but some people like white or wild rice. Either way you should always cook these items before adding to the soup. This keeps them from soaking up all of that liquid. Noodles get mushy when freezing so if you are to freeze the soup, add them once you have defrosted it.
tips for success:
Vitamins and minerals are found in the skin of vegetables, so forget peeling your carrots! Just scrub and chop.
Cut all ingredients to the same size for even cooking.
I am not a fan of meat in my chicken soup so I exclude it, but feel free to put it in yours.
This cold fighting soup recipe can be portioned out into freezer safe containers and frozen. I like to pour into freezer safe bags then lay them flat on a sheet pan until frozen. The bags can then be stacked creating more freezer space.
If you make my Cold Fighting Chicken Soup recipe and love it, I would love for you to come back and give it 5 stars!
Cold Fighting Chicken Soup Recipe
This is the recipe for the base of the soup. It can be eaten as is or you can add noodles, rice or chicken.
- 6 qt. heavy stock pot
- 2 tablespoons extra virgin olive oil
- 1 medium onion (chopped)
- 3 celery stalks (halved lengthwise and chopped)
- 3 carrots (diced)
- 2 cloves garlic (minced)
- 2 teaspoons kosher salt
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- pinch of cayenne
- 2 tablespoons chicken bone broth concentrate
- 6 cups chicken stock
- 1. Add oil to 6 quart soup pot over medium heat. Add onions, celery and carrots.
- 2. Add garlic.
- 3. Add in seasonings and sweat the vegetables until translucent, about 10 minutes.
- 4. Stir in the bone broth concentrate and coat all the vegetables.
- 5. Add stock and simmer 20 minutes.
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