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Sick Soup Feel Better Soup

Sick Soup Feel Better Soup is a classic comfort food with a healthful twist. It's designed to provide warmth and nourishment, making it perfect for those days when you're feeling under the weather. Packed with wholesome ingredients like chicken, vegetables, and broth, it's not only delicious but also rich in nutrients that can help support your immune system and aid in recovery.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 4 people
Calories 250 kcal

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Ladle
  • Measuring cups and spoons

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic,minced
  • 1 tbsp fresh ginger, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 pound boneless skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup diced potatoes (optional)
  • 1 cup diced zucchini (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup baby spinach or kale
  • 1 tbsp lemon juice
  • Fresh parsley for garnish

Instructions
 

  • Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Sauté Aromatics: Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger and cook for an additional 1-2 minutes.
  • Add Vegetables: Add the carrots and celery (and optional potatoes and zucchini) to the pot. Cook, stirring occasionally, for about 5 minutes.
  • Add Chicken and Broth: Place the chicken breasts or thighs in the pot. Pour in the chicken broth and water. Add the thyme, rosemary, salt, and pepper.
  • Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  • Finish the Soup: Stir in the baby spinach or kale and lemon juice. Cook for an additional 5 minutes, until the greens are wilted.
  • Serve: Ladle the soup into bowls and garnish with fresh parsley.

Notes

Tips

  • Variations: You can add other vegetables like mushrooms or bell peppers for more variety.
  • Herbs: Fresh herbs can be used instead of dried ones for a more vibrant flavor.
  • Noodles: For a heartier soup, add some cooked noodles or rice before serving.
  • Spice: Add a pinch of red pepper flakes for a bit of heat if desired.
  • Storage: This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.