Garlic Chicken Immunity Soup
If you have kids, then you know - they are always getting sick! One snotty nose at the park and it's game over for your family. This Garlic Chicken Immunity Soup is LOADED with fresh veggies, herbs, tons of garlic and chicken, lemon, apple cider vinegar, and lots of broth! It's SO healthy for you! It's protein heavy, low cal, and bursting with nutrients. It's even freezer friendly. This is extremely easy to make too! No need to precook meat or anything, which is liberating! Especially when you've got a sick family, and you yourself, may also be sick! Dunk some crusty bread in this, crush up some crackers, squeeze in some more fresh lemon. This soup is sure to get you back to rompin' around with your family and friends in no time!
Equipment
Ingredients
For the garlic chicken immunity soup:
- 2 tbsp Olive Oil
- 1 Large Yellow Onion diced
- 1 Red Bell Pepper deseeded and diced
- 15 Garlic Cloves minced
- 1 ¾ lbs. Chicken Breast
- 1 ½ lbs. Yellow Potatoes scrubbed, cut into bite-sized pieces
- ½ lb. Baby Carrots
- 9 ½ cups Chicken Broth
- 2 Bay Leaves
- 2 ¾ tsp Salt
- 2 tsp Italian Seasoning
- 1 ¼ tsp Paprika
- 1 ¼ tsp Black Pepper
- ½ tsp Ground Ginger
- ¼ tsp Dried Oregano
- 2 Ears of Corn shucked and sliced off the cob, or use 2 cups frozen
- ½ cup Parsley chopped
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Lemon Juice freshly squeezed
For serving:
- Lemon Wedges
- Freshly Cracked Black Pepper
- Red Pepper Flakes
Instructions
To prep the ingredients:
- To get started on this recipe, first let's wash and prep all of our ingredients.
- Dice the onion and bell pepper, then mince the garlic.
- Cut the potatoes into bite-sized pieces, then add them to a bowl filled with water and a touch of salt, ensuring the potatoes are fully submerged in the water.
- Juice the lemon, chop the parsley, then shuck the corn.
- Cut the corn off of the cobs, trim the fat off of the chicken, then set everything to the side for now.
This stops the potatoes from turning brown due to oxidation!
To make the garlic chicken immunity soup:
- In a large stockpot heat the olive oil over medium heat.
- Sauté the onion and bell pepper for 5 minutes, stirring occasionally, until tender.
- Next, stir in the garlic and cook until fragrant, 1 minute.
- Stir in the baby carrots, potatoes, bay leaves, spices, broth, then nestle the chicken breasts into everything, ensuring it's covered by the broth.
- Bring to a boil, give everything a good stir, then reduce the heat to medium low, cover, and simmer for 15-20 minutes.
- When potatoes and carrots are tender, and the chicken has reached an internal temp of 165℉, remove the chicken to a plate, then shred between two forks.
- Cover the chicken with foil until ready to use.
- Using a slotted spoon, grab about a cup of carrots, two cups of potatoes, and a ladle of broth, then add those to a large blender.
- Place a damp hand towel over the top of the blender and blitz the broth and veggie mixture until completely smooth. This is an awesome way to thicken a soup without using cream, flour, or cornstarch! It also keeps it healthier!
- Stir the veggie purée into the soup, then add the corn, the cooked chicken, and simmer for 8-10 minutes more.
- Remove from heat and top with freshly squeezed lemon juice, apple cider vinegar, and the chopped parsley.
Cooking the chicken this way is so clutch because not only does it lessen your prep load, but it boils and cooks the chicken while all of the flavors from the soup infuse into it! Pretty great, right?!
Adding hot liquids to a blender, then putting the lid on, and blending it - is dangerous! It basically turns your blender into a pressure bomb powered by steam! Don't do this!
To serve:
- Serve this garlic chicken immunity soup very hot with red pepper flakes, freshly cracked black pepper, lemon wedges, and more parsley, if desired! Enjoy.
Nutrition
Serving: 1.3cupsCalories: 178kcalCarbohydrates: 18gProtein: 17.4gFat: 1gSaturated Fat: 0.9gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 3.2gCholesterol: 49mgSodium: 736mgPotassium: 566mgFiber: 2.6gSugar: 3.2gVitamin A: 4210IUVitamin C: 31mgCalcium: 48mgIron: 1.7mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
