Cure-All Chicken Soup!

The thought that food is the best form of medicine is something I’ve believed with for quite some time, but often ignored. Simply because, if nutritious food is medicine then… well, crap food is poison. And who wants to face the reality of ingesting poison when it’s Taco Tuesday or someone brings cupcakes to the office, right?

For most of my life when I would get sick, my diet would only consist of mashed potatoes and macaroni and cheese. Full on comfort food, zero nutritional value. And even when I felt “healthy” I even opted for tacos, pizza, you have it, only to feel the regretful stomachaches from all that processed crap. It was a vicious cycle.

Anyway, last week as I was buying groceries, my throat felt scratchy and I felt pretty tired. Chicken thighs were bogo at the store so I decided a big pot of chicken soup would be rather comforting to my scratchy throat. This batch was plentiful, so after KF and I had it for dinner, I continued go eat on it for three more days.

The scratchy throat persisted a little while, but I never felt truly sick. KF in comparison, had the soup once and has been feeling like crap for daysssss… Today we heard on the radio something about how cooked carrots boost immunity, and then it immediately clicked. Of course, because food is medicine, ergo, I gave this cold the smack down with my chicken soup. Uh BOOYAH.

So I think it’s pretty safe to say, this chicken soup cures the common cold. You’re welcome!

Since I’m not one to use proper recipes or measure anything, here’s my first go at a recipe:

Two packages chicken thighs (about 3-4lbs), two cartons chicken broth
Season it up with: 2 tsps French herbs (thyme, majoram, etc), 2-4 Bay leaves, celery flakes,Β  salt, seasoned salt,Β black pepper, garlic powder, ghee
Baby carrots
Onions
Bacon fat or cooking fat

Directions:

Rinse your chicken thighs and pat them dry. Put them in a large bowl, toss in enough ghee and/or olive oil to coat. I like to do a mix of mostly ghee with a little olive oil, fyi. Then toss in some herbs (I like the french blend from Trader Joe’s, it comes with a little wooden spoon hence the measurement!). Add the remaining seasonings listed and if you weren’t before, become a liberal. With the seasoning anyway!

Wash, peel, and chop your carrots into desired size. I don’t know what size carrots you like in your soup! Or if you’re lazy (like I often am) then use baby carrots and they’ll only require one chop down the middle. Once your carrots are of desired dimensions, heat up a big pot (medium heat will work) and add some bacon fat. When the bacon fat has melted, throw in the carrots. Take a large onion and give it a rough chop, meaning chop it in fourths or eights. No need to give it a lot of fuss as it’ll unfold nicely in the soup. After the carrots have gotten a bit of sizzle, add in the onion and let it cook together until the onion is translucent. Stir as needed. Once the onion is translucent, add in the chicken. Make sure to add in all the ghee/oil to get that tasty flavor! Add enough chicken broth to cover all of your chicken.

Turn the heat and let the broth come to a boil (I use more ghee because I find it harder to detect boiling when there’s a thick layer of oil on the top). Once it is boiling, turn it down to low-med/medium. Now, let the soup do it’s thing. Depending on your stove, the amount of chicken you used, etc. etc., it could take between 30-60 minutes for the chicken to be fully cooked. You’ll know the chicken is fully cooked when the meat is white and the juices run clear. Of course you can use a thermometer if you’re not sure.

When the chicken is done cooking, pull out all the pieces and put them in a bowl (not the same bowl you used when they were raw!!). Let them cool off and start de-boning all the thighs. I know some people prefer white meat for soup and I get that, but white meat can really dry out when it’s boiling in broth. Plus, the broth becomes so much more flavorful when it has bones and skin to depend on. If you’re a keto (wannabe) junkie like me, cut the skin and put it aside (broil it later for a wonderful snack!). When the chicken is de-boned, shred or chop it roughly.

Now, taste your broth. It’s legit, right? Makes you want to hug somebody? Or give that seasonal cold the SMACK DOWN! Yeah, thought so. If you’re happy with the broth, add the chicken back in. Give it a stir and now you got yo’self some cure-all-chicken soup! Be proud, and do a happy dance.

Thanks for reading!

-Jenny

 

Disclaimer: Nothing in this blog constitutes medical advice, so don’t sue me if this soup doesn’t, for some crazy reason, cure you of x,y,or z.Β 

 

 

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