Cooler evenings call for soup right? There is something about crisp evenings that make me crave soup. Usually this time of year I am strengthening my immune system for the start of the school year and new kid germs. This year is obviously much different, I am boosting my immune system so that I can stay healthy. I won’t have to worry about the kid germs…which honestly makes me sad.
This soup is easy and is so soothing when sick or just needing simple food. You can add rice to it, extra veggies, or noodles if that’s your thing. I usually make a big batch of this and freeze it for later. It also reheats nicely for lunches.
Healing Chicken Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
2 TBSP Olive Oil
1 Large Onion finely chopped
1 Bag of Carrots chopped (roughly 3 cups)
2 Cups Celery chopped
3 Cloves of Garlic minced
½ inch of Ginger grated
1 TBSP Fresh Thyme (minced)
1-2 tsp Kosher Salt
1 ½ Cartons (32 oz) Bone Broth (add more as needed)
4 Bay Leaves
1 Pound of Cooked Chicken
Juice of 1 Lemon
(1/2 bunch of diced Kale optional)
- In a stockpot heat olive oil on medium heat.
- Add onions and sauté until soft.
- Add ginger and garlic, stir for 1 minute or until aromatic.
- Add celery, carrots, thyme, and salt. Sauté for 3-5 minutes until the celery starts to soften.
- Add the bone broth and bay leaves and bring to a boil with the pot uncovered.
- Lower the pot to a simmer and cover. Simmer for 10-15 minutes.
- When the carrots are soft, add the cooked chicken and lemon juice (and Kale is using).
- Return to a boil and cover for 5 minutes.
- After 5 minutes take off the heat and let cool.
Note: You may need to add more broth depending on if you add Kale. If you add Kale to your soup, add ½ to ¾ cup more bone broth.