Cozy Chicken Soup, Sick Day Approved!

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Jeni
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Cozy Chicken Soup, Sick Day Approved!

This was so simple and low effort that I was able to make it while I was feeling unwell. Highly nourishing and packed with immune boosting ingredients. Make in bulk and freeze the rest so you can pull it out when you're not feeling well.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Chicken Thighs (Both sides seasoned with salt & pepper)
  • 4 tbsp Olive Oil
  • 1 cup Carrots (medium dice)
  • 1 cup Celery (medium dice)
  • 1 medium Onion (medium dice)
  • 6 cups Chicken Broth (May substitute for stock! Broth is cloudier but I more commonly find higher protein options and I prefer the additional flavor.)
  • 2 cups Chicken Bone Broth (Nutrient dense and collagen rich. This will help pack the protein and reduce inflammation in the body due to the high concentration of amino acids.)
  • 2 tbsp Ginger, grated or minced *I eye ball this but it's roughly 2 tablespoons, you can add more or less depending on flavor preferences.*
  • ½ tbsp Cumin
  • 3 cloves Garlic, minced
  • 2 sticks Lemongrass
  • 1 tbsp Black Pepper (may be adjusted to taste before serving)
  • 1 tbsp Fine Sea Salt (may be adjusted to taste before serving)
  • Chopped Parsley (for serving)

Equipment

  • 1 Large Pot

Method
 

  1. Clean and trim chicken thighs. Season both sides with salt and pepper.
  2. Add olive oil to a large soup pot over medium heat.
  3. The oil is ready when it begins to glisten.
  4. Brown chicken thighs well on one side then turn over, reduce heat to medium-low and cook through until internal temperature reaches 165℉. Work in batches if necessary to avoid overcrowding the pot.
  5. Remove chicken. Don't worry if there are brown bits stuck to the pot. This will create a ton of flavor!
  6. Still working over low-medium heat, add onions and garlic. Cook 1-2 minutes until fragrant.
  7. Add carrots and celery. Cook until softened, stirring occasionally.
  8. Add cooked chicken and stir.
  9. Increase the heat to medium-high and add both broths. Stir and scrape any brown bits from bottom of pot.
  10. Add salt, pepper, cumin, ginger and lemon grass.
  11. Bring to boil then reduce to simmer for at least 20 minutes. You can simmer this soup for several hours to develop more flavor. Do not add more salt or pepper until the end. The soup will concentrate further as it cooks, you don't want to accidentally over season!
  12. Serve with fresh chopped parsley and a slice of sourdough if you have it!! Enjoy!

Notes

Lemongrass is nutrient dense and high in antioxidants. This lovely herb boosts immunity, aids in digestion, supports heart health and metabolism, reduces inflammation and so so much more.
Ginger is high in anti-inflammatory and anti-oxidant benefits! This potent root helps to relieve nausea, aid in digestion, reduce inflammation, boost immunity, support heart health and so much more!