Cold Remedy Chicken Soup

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Lately it’s impossible for me to keep my shirt clean for more than a couple of hours.

And that’s when BabyGirl doesn’t have a cold. Add snot and excessive drooling from teething, and I’m lucky if I can keep my shoulders slime-free for more than 15 minutes.

Unfortunately she wasn’t the only one who had a cold last week. It made its way through all of us. Because we don’t jump to the medicine cabinet for every sniffle, we went through all of our usual natural remedies (supplements, essential oils, vapo-rub, baths, smoothies, fresh air, lots of cuddling) including a couple of new ones I discovered from our Facebook chat. (Thanks, by the way!)

Recurring mentions of lemon, ginger, and garlic swirled in my little head, and since I was planning on making chicken soup for the kids, I threw those in for good measure. I also used coconut oil and homemade bone broth in the soup, both of which do your body good.

Adding ginger to the soup, I expected it to have a strong ginger flavor, but it just had more flavor in general. I made it the next day without ginger (we ran out. boo.) and I could tell a big difference. Not nearly as flavorful.

Did I mention this soup only takes about 30 minutes?

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If you’re looking for a vegetarian version of a warming, comforting soup, check out the Wild Rice Soup ¬†from Lindsay at Veggie Balance!

Cold Remedy Chicken Soup

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: About 30 minutes

Ingredients:

1 quart chicken broth (homemade if possible!)
2 Tablespoons coconut oil
3/4-1 lb uncooked boneless, skinless chicken (a large breast or a couple of thighs)
3 large carrots, peeled and diced
1 leek, trimmed, quartered and sliced into small pieces
3 cloves garlic, peeled and minced
1-inch knob of fresh ginger, peeled and finely grated (with a Microplane if you have it)
1/2 teaspoon dried thyme
juice from 1 large lemon

Directions:

Bring the broth to a low simmer in a medium pot.

Bring the coconut oil to medium-high heat in a medium skillet. When the pan is hot, add the chicken breast to the skillet and brown on both sides. (It doesn’t have to cook all the way through.) Transfer chicken to the pot with the broth and let it simmer while you cook the vegetables.

Add the carrots, leek, garlic, ginger, and thyme to the skillet. Stir often and cook until the onions begin to brown slightly. Transfer vegetables to the pot. Let everything simmer for about 5-8 more minutes until the chicken is cooked through.

Removed the chicken, shred or dice, and put it back into the pot. Add lemon juice and season with salt and pepper to taste.

Ladle into bowls.

Note: You can use 1/3 cup minced onion in place of the leek if you like.

from Perry’s Plate