Chicken soup isn’t just a great food for the cooler months because it’s warm and hearty. It can actually keep you well, and when sick, can help you recover faster.
Packed full of anti-viral, cleansing foods like onion and garlic, it’s proven to help folks get over colds and flu more quickly.
You can make this soup as loaded with these illness fighting agents, or as mild as you prefer by adjusting the amount of garlic cloves and onion that you use. And for an extra punch, I sometimes add 1/2 a teaspoon of cayenne pepper, but this is also optional.
Our family loves this soup served with a big hunk of fresh, warm bread.
- 2 boxes organic chicken broth
- 2 large chicken breasts (or 3-4 small)
- several potatoes
- 1/2 to 1 whole yellow onion (depending on the intensity you’re going for)
- 2 – 4 garlic cloves (adjust according to preferred need and taste)
- 1 1/2 to 2 cups carrots
- 4 or 5 stalks celery
- salt, pepper, cayenne pepper
- Cut up chicken breasts into bite-size pieces, then place into pot with one box chicken broth over medium heat.
- Chop onion and celery into small pieces and add to pot. Stir.
- Using a garlic press, crush garlic directly into pot.
- Add chopped carrots, chopped potatoes, and the second box of broth.
- Stir in salt and pepper to taste.
- Add 1/2 teaspoon cayenne pepper for extra cleansing boost. (Optional.)
- Simmer over medium heat until all vegetables are fork tender (about 45 minutes to an hour).