Hey all, Sorry I’ve been MIA for the last little while. I tested positive for Covid. I’m not sure how, I haven’t really been going anywhere aside from the grocery store. But here we are. I’m starting to feel a lot better, although I’m stuck on quarantine until the end of the week.
Whenever I feel sick, I love to whip up a big batch of comforting chicken soup. Soup is a great way to incorporate healthy ingredients and stay hydrated. This one in particular, which I have been living on for the last week or so, is full of healthy, immune boosting ingredients.
Soup is one of those things that I almost never buy from the grocery store. It’s just so easy to make at home, and I like to have full control of the ingredients I’m putting in. A lot of commercial soups are high in sodium and packed full of preservatives. In this recipe, I went with low sodium broth, minimal oil, and high-quality, organic ingredients.
- Garlic: Garlic is known to fight colds and viruses. It’s a strong antioxidant with antimicrobial, antiviral and antibiotic properties. On top of that, it acts as a decongestant.
- Scotch Bonnet Peppers: High in Beta-Carotene, Vitamin A, and Vitamin C. They also contain the antioxidant, capsaicin, which has anti-inflammatory and analgesic properties. The heat of the pepper can also help to clear up congestion.
- Lime: Full of vitamin C and antioxidants that can strengthen your immune system and help your body fight off viruses.
- Turmeric: Turmeric is known to be a potent natural antibiotic. Full of antioxidants and anti-inflammatory properties.
- Ginger: Also a powerful antioxidant with anti-inflammatory and antimicrobial properties, which support the immune system.
Soup-Serving Amazon Essentials
I hope you all enjoy this recipe! Let me know in the comments below. Stay safe and healthy!
Chicken Noodle Soup with Winter Vegetables
Chicken Noodle Soup with Winter Vegetables. This is the perfect recipe for the cold and flu season. It’s full of anti-inflammatory, immune boosting ingredients like garlic, ginger, turmeric, lime, and butternut squash.
- 1.5lbs boneless, skinless chicken thighs
- 8 cups low sodium chicken broth
- 5 cups no yolks broad egg noodles
- 1 tbsp olive oil
- 1 butternut squash, cubed
- 3 large carrots, thick sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- ½ cup sliced scallions
- ½ head of cabbage, chopped into bite size pieces
- 2 scotch bonnet peppers
- ½ lime
- 2 bay leaves
- 1 tbsp thyme
- 1 tsp celery salt
- 1 tbsp turmeric
- 1 tbsp ginger
- Salt and pepper to taste
- In a large Dutch oven, heat olive oil over medium heat. Season chicken thighs with salt and pepper. Sear chicken 1-2 minutes on each side.
- Add onions and garlic and continue sautéing 2-3 minutes until onions are translucent.
- Add in the butternut squash, carrots, and ginger. Pour in the chicken broth, along with the turmeric, thyme, and bay leaves.
- Squeeze the juice of one lime into the broth. Place the lime in the broth to cook, along with the (whole) scotch bonnet peppers. Add in the cabbage. Bring to a boil and then reduce heat to medium low and simmer at least 30 minutes.
- Remove lime and bay leaves. Remove chicken and shred if desired. Add water if broth has reduced too much.
- Increase heat to high and add in egg noodles. Cook 6-8 minutes or until noodles are al-dente.
- Garnish with scallions. Smash the scotch bonnet peppers for extra heat.