Chicken Soup for the Soul! Just kidding; it’s just chicken soup for the cold weather that’s coming our way. But I love it. And my husband loves it. And I’m pretty sure you’ll love it. At least, I sure hope so.
I made this a few weeks ago when jake, who never gets sick, started getting a head-cold. I read all about the healing benefits of garlic, onion, and bone broth and thought I ‘d give it a try. And it was so good! Plus, he woke up the next day completely healed! Was it the soup? I’d like to think so.
These are the things I used to make it:
- 6 cloves of Fresh Garlic
- 3-4 Boneless skinless chicken breasts (I’ve since used leftover roasted chicken, and that was delicious, too!)
- 1 yellow onion
- 1 cup of chopped carrots (like 5 big carrots will do)
- 1 cup of chopped celery (just roll with 5 stalks)
- Two boxes of chicken broth or stock- or make your own!
- 1 cup of rice, cooked according to package instructions
- 1 bottle of water
- 1 ½ tbsp salt
- pepper to taste
- 1 large dutch oven or stock pot
P.S. All of these ingredients are very affordable Organic. BONUS!
First, mince your garlic. I know 6 cloves seems like a ton, but you are adding lots of liquid to this recipe. Plus, garlic is healing and good. Once you’ve finished mincing, set aside.
A good ole Slap Chop will do the trick.
Chop vegetables to the size of your liking. Set aside.
We are obviously a fan of the chunky veggie.
Wash and slice your chicken into strips.
These really are horrible pictures, but I’m pretty sure I was holding a 4 month old and had a two year old with his arms wrapped around my legs, begging for a snack the whole time that I made this.
After you have prepped all of your veggies and your meat, start your rice. This way, your timing will be perfect.
Put 1 tbsp of vegetable oil or coconut oil in your pot, whichever you prefer, just to coat the bottom to keep your chicken from sticking. Sear your chicken on medium high heat for 5 minutes on each side. It will finish cooking in the soup if it hasn’t already.
Remove and Shred.
If you have a stand mixer, the paddle-like attachment will do all of the shredding for you in seconds. It’s a glorious thing. I’m a little sad thinking about all of the times I sat there with two forks pulling apart steaming chicken for cooking.
Add garlic and onion to the pot. Sauté’ for 3 minutes on medium heat; then add Chicken stock and water.
You may notice that my garlic is a little overdone in this picture. Just pretend that is isn’t! Also, pretend you see onions in the pot sautéing, too. Okay, Thanks!
Add remaining vegetables and chicken. Turn heat up to medium high and let simmer for 20 minutes.
Add cooked rice. Mix in completely. Add salt and pepper.
This freezes well, too. It’s also great for sharing! Enjoy your soup and BE WELL this winter season!