"Chicken soup has acquired the reputation of a folk remedy for colds and flu, and in many countries is considered a comfort food."
Chicken soup is renowned as something of a cure all. Ancient physicians and philosophers believed it cured everything from bed wetting to leprosy, and studies have proven it is effective in strengthening the immune response and clearing congested nasal passages when recovering from a cold or the flu. Nothing seems to soothe symptoms more and make you feel better than a nice warm bowl of soup when you are feeling ill.
Although many have tried to pinpoint exactly how chicken soup works as a medicinal food item, the healing powers still remain largely a mystery. At the very least, chicken soup with vegetables contains lots of healthy nutrients that are easy to digest and assimilate, increases hydration, and tastes good too!
My love affair with chicken soup began years ago when I went on a very restricted diet to heal my gut. The only foods I was allowed to have were chicken, turkey, fish, and eggs, non-starchy vegetables, and brown rice. Not being a fan of plain brown rice, I came up with this recipe and pretty much lived on it - sometimes eating it for breakfast, lunch, and dinner - as my gut healed.
It is now a year round "staple" recipe in my house and many of my family, friends, and clients as well. This "whole-meal" soup is delicious, nourishing, nurturing, satisfying, and filling - truly a "healthy" comfort food for sure!
Eat some, share some, freeze some - you'll be glad you did!
JOANN'S CHICKEN SOUP
2 Tbsp olive oil
1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 cloves garlic
2 quarts chicken broth (I use Pacific Foods Organic Chicken Bone Broth or Imagine Organic Vegetarian No-Chicken Broth - the only ones I have found that don’t contain sugar or “natural flavors”.)
2 cups green beans, cut in bite size pieces
2 cups zucchini, sliced
2 cups Swiss chard, chopped
2 cups cooked brown rice
1 ½ lbs chicken breast, cut into bite size pieces
large handful of fresh chopped parsley
salt & pepper
Sauté onion, carrots & celery in olive oil until tender; add garlic & cook for 1 minute more. Add other ingredients, bring to a boil and simmer on low for 1 hour. Add parsley and season to taste. Enjoy!
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Happy, Healthy Living!
JoAnn Newton is a Master Massage Therapist, Certified Diet Counselor & Holistic Nutrition Educator, and Spiritual Counselor who is passionate about creating, living, and enjoying health, balance, and freedom on all levels, both personally and professionally, while providing educational and healing services.