With cold and flu season here I thought I would share this “Healing Chicken Soup” recipe with you.
Healing Chicken Soup
Chicken soup is the perfect dish for fighting colds (provided your not vegan of course!) and can be strained to make broth when you have the flu. It is our visualization and intent when preparing this dish that gives it our personal boost of power, so always cook with intent especially when making healing dishes.
This soup freezes beautifully, so make it while you’re feeling well, give it all the healing energy you can and freeze it in single servings or large whichever suits your needs. That way, when you are sick you don’t need to make anything, just thaw it and heat it up.
It is also wonderful to double or triple this recipe to make large batches to last all winter, or if you have a really big family. When freezing it, visualize the healing energy being frozen with the soup so that it won’t wane over time. Then as it thaws and heats up the healing energy comes to life just as strong as the day it was made, ready to be absorbed into your body.
You can use any part of the chicken, it’s great to make if you have leftover chicken too. Since it is going in a soup, it doesn’t have to be a quality cut. Chicken thighs are a little cheaper, quick to cook and stay moist.
You will need either one boneless chicken breast or the equivalent of chicken thighs.
2 cups chicken broth
3 tablespoons butter
3 cloves garlic, minced
½ cup finely chopped onion
¼ cup diced celery
¼ cup diced carrot
Salt and pepper to taste.
Dried parsley to taste.
Roast your chicken until it has an internal temperature of at least 165⁰F. While the chicken is cooking, prepare all of your vegetables. When the chicken is done, dice it and set aside until needed. (if you are using leftovers that are cooked you can just toss it in after your veggies).
Sauté the onions and garlic in the butter until the garlic is fragrant and the onions are translucent. Be sure to do this at a low temperature to keep the garlic from burning.
Add the rest of your vegetables and cook until softened. About 3 minutes.
Add your chicken broth, salt and pepper, parsley and diced chicken and let the soup come to a boil. Lower the temperature and simmer the soup, stirring occasionally for about 20 minutes. Since the chicken is already cooked you can simmer the soup until your preferred texture is achieved.
If freezing, be sure soup has cooled down completely before putting in the freezer.