The weather’s turned cool here in Magnolia and I’ve been feeling a bit run down lately. Not sick, just rung out. So, I made this soup and packed as many nutrient-dense foods in it that I could. I thought it would make a good go-to soup for the holidays to keep you shopping, decorating and celebrating. So, I thought I’d share. I don’t think it would make a great soup to serve for a dinner party, but just a pick-me-up meal to fill your tank with good nutrients to ward off sickness.
The base is a basic chicken soup – the scientifically proven cure for what ails you. So, start by making a basic chicken soup stock. I do it this way:
Either a whole chicken or pieces with bone and skin (that’s where the goodness is) Onion, chopped Celery, chopped Fresh Garlic Carrot, chopped
Saute the vegetables in olive oil and add chicken. Cover with water and cook until the chicken is done and falling off the bone. I usually let it simmer for quite a while.
Once it’s all done, pull everything out and strain the stock to clear it of big pieces of veg or chicken. Put the stock back on the stove.
More chopped onion, celery and carrot. Add the cooked chicken Then add: chopped cabbage, kale and parsley I add some poultry seasoning, salt, pepper to season it
Let it simmer until the flavors marry.
Now, since I really like the Asian way of adding fresh vegetables to hot soup, I added fresh julienned spinach, thinly sliced mushroom and Steave added halved cherry tomatoes. You can add any other vegs that sounds good or you have on hand. I would’ve added avocado if it had been ripe.
My husband loves spice, so he added cayenne pepper which is great if you have a cold. Clears out the sinus!
I was in an Asian mood, so I added some soy sauce and a spritz of lime juice.
You can take this basic soup in so many different directions – you could even go Tex-Mex and add peppers and crunch up tortilla chips to add some texture. Experiment!
Wishing you a healthy holiday season!