Are you looking for a way to boost your immunity and ward off illness during cold and flu season? Look no further than this delicious and nutritious immunity chicken soup recipe.
Filled with wholesome ingredients like chicken, vegetables, and aromatic spices, this soup is the perfect way to nourish your body and support your immune system.
To start, bring a whole chicken to a boil in a large pot, then reduce the heat and simmer until the chicken is cooked through. Once the chicken is cool enough to handle, remove it from the pot and shred the meat from the bones.
Next, return the bones to the pot and simmer for about 40 minutes to create a flavorful broth. While the broth is cooking, chop up some carrots, celery, onion, garlic, and parsley. Once the bones have been removed from the pot, add the chopped vegetables and shredded chicken, along with lemon zest and juice, fresh ginger, and turmeric.
Let the soup simmer for about 20 minutes until the vegetables are cooked to your liking. Finally, add some frozen peas to the pot and cook briefly until they are just thawed. Serve the soup over your choice of rice, quinoa, or noodles for a hearty and satisfying meal.
Not only is this immunity chicken soup delicious, but it’s also incredibly easy to make. Plus, the ingredients are easily customizable, so you can make this soup your own and add or subtract ingredients to suit your tastes. So, whether you’re fighting off a cold or simply looking for a comforting and nutritious meal, this immunity chicken soup is the perfect choice.
Storage:
To store Italian wedding soup, allow it to cool completely to room temperature and then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months, just be sure to thaw it in the refrigerator overnight before reheating.
Nutrition:
Italian wedding soup is a well-balanced meal that is high in protein, fiber, and vitamins. The ground beef provides protein, while the vegetables, pasta, and broth make up the fiber content. Parmesan cheese is a good source of calcium, while eggs are a great source of healthy fats.
Leftovers:
Leftover Italian wedding soup can be reheated on the stove or in the microwave. If you find that the soup is too thick, you can add a splash of chicken broth or water to thin it out.
Variations:
Italian wedding soup can be easily adapted to suit your tastes and preferences. Some popular variations include adding more or different types of vegetables, such as kale, zucchini, or mushrooms. You can also use different types of pasta or substitute ground turkey or chicken for the ground beef.
Ingredients:
1 whole chicken, cut into pieces
8 cups of chicken stock or broth
2 large carrots, peeled and diced
2 stalks of celery, diced
1 large onion, diced
4 cloves of garlic, minced
2 bay leaves
1 teaspoon of dried thyme
Salt and pepper, to taste
1 cup of brown rice
1 cup of kale, chopped
1 cup of shiitake mushrooms, sliced
1 lemon, juiced
2-inch piece of fresh ginger, peeled and grated
1 teaspoon of turmeric powder
Instructions:
In a large stockpot or Dutch oven, place the chicken pieces, chicken stock, carrots, celery, onion, garlic, bay leaves, and thyme. Season with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 30-40 minutes, or until the chicken is cooked through.
Remove the chicken pieces from the pot and let them cool. Reserve the broth.
Once the chicken has cooled, remove the meat from the bones and shred it. Set it aside.
In the same pot, add the brown rice, kale, shiitake mushrooms, lemon juice, ginger, and turmeric. Stir to combine.
Let the soup simmer, covered, for an additional 20-25 minutes, or until the rice is tender.
Add the shredded chicken back to the pot and let it heat through.
Season the soup with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh herbs or lemon wedges, if desired. Enjoy!
Notes:
It is important to stir the soup continuously when you add the egg and cheese mixture, to prevent the eggs from scrambling.
Make sure to add the spinach to the soup at the end of cooking, so that it wilts but still retains its bright green color and nutritional benefits.
You can adjust the seasonings to your liking, adding more or less salt, pepper, or other herbs and spices.
If you want to make the soup gluten-free, you can use gluten-free pasta or substitute with rice or quinoa.