My Get Well Soup

Recently I’ve came down with a bit of a cold. My thoughts were: its fall, soup season, and I have a cold. Perfect opportunity to combine all those factors into a immunity boosting soup that tastes amazing. My get well soup is very aromatic with specific ingredients like garlic, ginger, turmeric, cayenne, kale, and lemon, to hopefully lessen any sickness you got going on atm 🙂

Info and tips

Take your time when building the base of the soup. Low heat works best for slowly softening the onion, celery, and carrot. I find it very soothing to slowly melt all the flavours of the fresh herbs and spices in to each other. I think it’s a very love filled action to take your time to make something healing, whether for yourself or others.

Also I used fresh herbs for this recipe, it really makes such a flavour difference. So if you can, try using fresh!

I like to fry my chicken in the pot instead of boiling. I find this way adds more flavour and crispiness to the chicken, however, you can also boil the chicken if you prefer, just make sure you adjust the amount of stock as you may need more.

You can also make this a vegan soup by using veggie stock, and substituting chickpeas for chicken!

Ingredients

• 2 chicken breasts
• 1 white onion
• 3 stalks celery
• 2 medium carrots
• 4 cloves garlic
• tbsp grated ginger
• 1/2 tsp turmeric
• 1/2 tsp cayenne (1/4 tsp if you have a low spice tolerance)
• salt to taste
• pepper to taste
• 1 tbsp fresh oregano
• 1 tbsp fresh thyme
• small handful fresh parsley
• 4-5 cups chicken stock
• 1 bay leaf
• 1 tsp better than bouillon chicken
• 1/2 cup rice
• 2 large handfuls kale
• 1/2 juiced lemon

Instructions

1. Begin by prepping all the veggies. Dice you onion, celery, and carrot. Mince the garlic, fresh herbs, and grate the ginger. Roughly chop the kale.
2. Next slice the chicken into thin halfs, making four cutlets. Cook these over medium heat in an oiled large pot for a few minutes on each side. You should see a nice golden crust. Remove and let rest.
3. Add the onion, celery, and carrot into the same large pot with some olive oil on low-medium heat. Let cook until softened roughly five minutes. Then add the garlic and ginger and cook for another couple minutes until fragrant.
4. Next add the seasonings and fresh herbs, mix in and cook for another minute.
5. Add in the chicken stock, bay leaf, and better than bouillon. Bring to a low simmer.
6. Once simmering add in the rice. Set heat to low and cover for 10-15 minutes until rice is tender.
7. Chop the rested chicken into bite size pieces and add to the pot along with the chopped kale, and the lemon juice. Mix well, serve, and enjoy!

See below for a video tutorial!

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My Get Well Soup

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Soups

By Kenna's Cooks – Serves: 4

Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 35 minutes

My Get Well Soup is the perfect fall soup for flu season, filled with immune boosting ingredients, and aromatic flavours.

Ingredients

• 2 chicken breasts
• 1 white onion
• 3 stalks celery
• 2 medium carrots
• 4 cloves garlic
• tbsp grated ginger
• 1/2 tsp turmeric
• 1/2 tsp cayenne (1/4 tsp if you have a low spice tolerance)
• salt to taste
• pepper to taste
• 1 tbsp fresh oregano
• 1 tbsp fresh thyme
• small handful fresh parsley
• 4-5 cups chicken stock
• 1 bay leaf
• 1 tsp better than bouillon chicken
• 1/2 cup rice
• 2 large handfuls kale
• 1/2 juiced lemon

Instructions

1

Begin by prepping all the veggies. Dice you onion, celery, and carrot. Mince the garlic, fresh herbs, and grate the ginger. Roughly chop the kale.

2

Next slice the chicken into thin halfs, making four cutlets. Cook these over medium heat in an oiled large pot for a few minutes on each side. You should see a nice golden crust. Remove and let rest.

3

Add the onion, celery, and carrot into the same large pot with some olive oil on low-medium heat. Let cook until softened roughly five minutes. Then add the garlic and ginger and cook for another couple minutes until fragrant.

4

Next add the seasonings and fresh herbs, mix in and cook for another minute.

5

Add in the chicken stock, bay leaf, and better than bouillon. Bring to a low simmer.

6

Once simmering add in the rice. Set heat to low and cover for 10-15 minutes until rice is tender.

7

Chop the rested chicken into bite size pieces and add to the pot along with the chopped kale, and the lemon juice. Mix well, serve, and enjoy!