Immune-Boosting Chicken and Vegetable Soup
When I am in the clutches of flu or cold, I often make this easy, speedy chicken and vegetable soup. It's based on the classic Jewish penicillin, but with vegetables and a few spices to make it more interesting. It starts with shredded chicken poached in flavorful broth, then carrots, celery, onion, zucchini, and loads of parsley get simmered in the broth until tender. A bit of turmeric and ginger add subtle warmth to the soup, and a squeeze of lemon brightens it up. It's my go-to soup for a quick and easy meal when I'm not feeling well.
My grandmother, Nana Rose used to make this soup for me when I was sick. Then I started making it for my kids when they were little. It's a simple soup, with a few basic ingredients, but it's always so comforting and nourishing. I've made a few changes to Nana Rose's recipe over the years, adding some vegetables and spices to make it a bit more flavorful. But the basic idea is the same: to create a simple, nourishing soup that can help you feel better when you're sick. I hope you enjoy this soup as much as my family and I do. It's a simple, comforting dish that can help you feel better when you're not feeling your best.
Immune-Boosting Chicken and Vegetable Soup Immune-Boosting Chicken and Vegetable Soup Immune-Boosting Chicken and Vegetable Soup Immune-Boosting Chicken and Vegetable Soup
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped zucchini
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
Instructions
  1. In a large pot, combine the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
  2. Remove the chicken from the pot and shred it. Return the shredded chicken to the pot.
  3. Add the carrots, celery, onion, zucchini, parsley, turmeric, and ginger to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.
  4. Season with salt and pepper to taste.
Why It Works
  • The chicken is poached in flavorful broth, which gives the soup a rich flavor.
  • The vegetables are simmered in the broth until tender, which makes them easy to digest.
  • The parsley, turmeric, and ginger add subtle warmth and flavor to the soup.
  • The lemon juice brightens up the soup and adds a bit of acidity.
  • The soup is easy to make and can be tailored to your own taste preferences.