Description
This recipe is a crowd-pleaser and an incredibly comforting & filling meal. Paired with some homemade sourdough bread or simple crackers it is literal perfection! Because it’s our family go-to and my favorite recipe to bring to friends who are sick, it’s also one of my most requested recipes. You can modify any particular ingredients you’d like, but honestly, the simple combo of veggies and the mix of herbs and spices are what make this soup so delicious, so unless you have an allergy, make it as is and then tweak from there!
I love making extra of this soup and freezing it for a quick meal when we’re under the weather or to drop off at friend’s houses! It freezes beautifully and I’ve found it keeps well in the freezer for up to 3 months.
Ingredients
Units
Scale
- 2 Qt Chicken Bone Broth (I love Costco’s Golden Ladle Chicken Bone Broth or homemade)
- 1c. finely chopped onion
- 8 cloves of garlic, crushed
- 1c. chopped carrots
- 1c chopped celery
- 1c chopped kale (curly or lacinto/dino work great, can also buy frozen chopped kale for a shortcut)
- 2–4 cooked chicken breasts (or 1 whole rotisserie chicken) shredded
- 2 tsp Dried Oregano (can use food grade essential oils if preferred, I like adding 1 drop of EO and 1/4tsp of dried)
- 1tsp Dried Thyme (can use food grade essential oils if preferred, I like adding 1 drop of EO and 1/4tsp of dried)
- 3 tsp Redmonds or Pink Himalayan Salt (reduce to 2tsp if using rotisserie chicken)
- 1tsp black pepper
- 1tsp crushed fresh ginger root (or 1/4tsp powdered ginger)
- 1–2 T Avocado Oil (or oil of choice)
Instructions
- PREHEAT a 4 quart stock pot with 1T of oil.
- CHOP onions and toss into stock pot on medium heat. Saute onions until translucent with slightly blackened edges, about 10 minutes.
- CRUSH garlic cloves and set aside (letting crushed garlic sit for 15 minutes after crushing activates the Allicin – the healthy compounds – so it can fully bloom before cooking)
- POUR blackened onions into blender with ½ -1c chicken broth, pulse 2-3x. Set aside
- SAUTE chopped carrots & celery for 5 minutes. Add another drizzle of oil, if needed, just enough to prevent veggies from sticking.
- ADD crushed garlic to carrot & celery mixture, gently stir in and saute for another 1-2 minutes.
- ADD in ALL spices & herbs. Stir until combined well mixed with veggie mixture.
- ADD Chicken bone broth, onion saute puree.
- STIR until all ingredients are combined.
- SIMMER on medium heat for 15-20 minutes.
- TOSS in chopped fresh kale & shredded chicken. Stir well into broth & veggie mixture, just until kale pops its bright steamed color, then turn off the heat.
MODIFICATIONS: if you prefer your soup more brothy or want to feed more people, add 1-2 c of filtered water. Or add another 2c of chicken broth.
Notes
PRO TIP: For an added boost of immune fighting powers, wait to add the crushed garlic (or even just wait to add half of it) until you add the kale & chicken. This allows more of the healthy benefits of garlic to remain intact. It will make the soup slightly spicier, so if you have little ones or people sensitive to semi-raw garlic, simply add it with all the spices & let it simmer with everything else.
EXTRA ADD-IN: 1 cup of steamed rice, I always have leftover rice and it’s a great way to make this soup even more filling or go a little further for larger groups. Add 1c of filtered water once the rice has been added, the rice must be pre-cooked, otherwise, this soup will become a stew! Some cooked rotini noodles pair well with this soup too.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Cuisine: Soup
