"/> Best Chicken Soup Recipe for Colds and Flus

Best Chicken Soup Recipe for Colds and Flus

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Chicken Soup

Best Chicken Soup Recipe for Colds and Flus

The first friend I made when I moved to Arizona was “beautiful in every way”, Laura. She popped into my life when I brought a life into the world. Finn was born and she took his first pictures. She has been capturing amazing photos of my family ever since with her special gift. As a true friend, she has also brought me the best chicken soup recipe for colds and flus in the entire world that her Italian father makes from scratch when I was sick. Yes, everyone deserves such a friend! I have loved this soup that has no recipe. Laura’s father is one of the very best cooks and he pours his love into every dish.  Like any great italian cook he does a “little of this, and a little of that” along with what is fresh at the market that day for a recipe.

This soup nourished me to the core.  So I set out to conquer a soup that measures up and I finally have a recipe that even Laura will dare to share attaching her fathers name. This chicken soup is packed with nutrients, anti-viral properties, and hits the spot in every way. I hope you enjoy it as much as we do. It can nurse you back to health so freeze some for the future too.

Best Chicken Soup Recipe for Colds and Flus
The best chicken soup recipe for colds and flus packed with delicious fresh vegetables, herbs and tons of nutrients.
Ingredients
  • 1 Whole chicken, cut up
  • 2 sweet potatoes, cut into large pieces
  • 3 small white potatoes, cut into large pieces
  • 3 Carrots, cut into small pieces
  • 1 onion,diced
  • 1 leek, chopped
  • 3 stalks celery w/ leaves, cut into 1 inch pieces
  • 1 head of garlic, coarse chopped
  • 1 T. celtic sea salt
  • 1 T. herbs de provence
  • 1 tsp. black pepper
Instructions
  1. Place all ingredients into large stock pot. Bring to boil and cook on very low for 2-3 hours.
  2. Use a fine strainer and strain stock into a large bowl. Return stock to the pot. Debone chicken and place into the stock pot.
  3. Add any veggies that you would like to keep. I always keep the sweet potato, carrots, and some of the onion.
  4. Stir and season with celtic sea salt and pepper to taste. Enjoy!

Note: All ingredients are organic.
1 Whole chicken, cut up
2 sweet potatoes, cut into large pieces
3 small white potatoes, cut into large pieces
3 Carrots, cut into small pieces
1 onion,diced
1 leek, chopped
3 stalks celery w/ leaves, cut into 1 inch pieces
1 head of garlic, coarse chopped
1 T. celtic sea salt
1 T. herbs de provence
1 tsp. black pepper
Place all ingredients into large stock pot. Bring to boil and cook on very low for 2-3 hours.
Use a fine strainer and strain stock into a large bowl. Return stock to the pot. Debone chicken and place into the stock pot. Add any veggies that you would like to keep. I always keep the sweet potato, carrots, and some of the onion. Stir and season with celtic sea salt and pepper to taste. Enjoy!
Kid Tip:
I always boil some Rice pasta and throw it in their bowl for chicken noodle soup. They love it this way.
For the future:
Freeze extra soup for a rainy or sick day.

chickensoupfrozen

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