In cold months it’s always comforting to enjoy a nice warming soup.
Below are a few soups I enjoy making and severing.
This soup is as close to comfort food as it gets. I remember my grandmother making this soup every time we went to visit. The memories come back every time I make this soup. This chicken soup takes time to make…but I promise it is worth it!
Grandma’s Get Well Chicken Soup
- 1 whole chicken raw
- 3 cloves garlic minced
- 1 large onion chopped
- 5 carrots chopped
- 3 celery stalks chopped
- 2 teaspoons basil
- 2 teaspoons thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 quart chicken broth low sodium
- 4 cups water
- parsley is optional
Add a whole raw chicken to a large stock pot.
Add all ingredients, cover and simmer on medium low until it boils.
Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart. Cut the chicken meat into pieces and add back to the soup. Garnish with fresh parsley if you like.
Serve hot. (My grandmother served it over rice, this is totally optional.)
- 1 large white onion diced
- 1 package white button mushrooms 10 oz sliced
- 1 package baby portobello mushrooms 10 oz sliced
- 10 stalks fresh thyme leaves removed
- 1 cup organic vegetable broth
- 1 tbs. tapioca flour or arrowroot or cornstarch
- 1 cup almond or cashew milkunsweetened
- 1 dried bay leaf
- 1/2 tbs. liquid aminos coconut aminos for paleo or Whole30
- 1/2 tsp. salt
- freshly ground pepper
In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
Add the bay leaf, the salt and the liquid aminos to the mushrooms.
Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
This soup is amazing the next day as well and can easily be doubled.
Add cashew cheese, Parmesan cheese or enjoy the soup just as it is
If all you have is can Soup how to dress it up Tips:
1 Greens: A handful of leafy greens like frozen spinach, thinly sliced chopped kale or bagged arugula add color, nutrition and a fresh flavor.
2 Acid: A little acid from lemon juice, vinegar, crème fraîche or pickles brighten up even the dullest soup.
3 Fresh herbs or spices: Leafy herbs like parsley or cilantro, or spices like toasted cumin or smoked paprika add a ton of flavor with very little work.
4 Meat: Anything from leftover grilled chicken breast to crumbled bacon or sausage can bulk up soups.
5 Eggs: Add a sliced hardboiled egg, a soft poached egg, or drizzle a scrambled egg into simmering broth for an egg-drop-style soup.
6 Grains: Leftover cooked grains make for a nice textural contrast.
7 Cooked potato: Ladling hot soup over a baked potato, a roasted sweet potato or leftover mashed potatoes makes for a filling meal.
8 Caramelized onion or shallot: Stirred in or added as a garnish, crispy caramelized onions add a blast of flavor.
9 Grated cheese: Try adding a handful of finely grated Parmesan or a sprinkle of sharp cheddar.
10 Bread: Go simple with a few crunchy croutons or all the way with a cheesy, toasted-bread top.