Healing Chicken Soup
Warm, brothy and full of healing nutrients, the perfect antidote for feeling under the weather!
Makes six servings
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
1 large fennel bulb, finely chopped
2 large carrots, peeled and finely diced
4 stalks celery, finely diced
1 teaspoon each salt and pepper
2 cloves garlic, minced or pressed
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
6 cups homemade chicken stock, or low-sodium chicken stock
2 cups diced chicken
1 15-ounce can cannellini beans, rinsed
1 teaspoon lemon zest
2 handfuls arugula leaves
2 tablespoons chopped parsley
2 tablespoon chopped basil
- Heat the olive oil in a large soup pot over medium high heat. Add in the onion, fennel, carrots, celery and salt and pepper, and saute for about 15 minutes, until vegetables are golden. Add in the garlic, sage and thyme and cook for another minute.
- Add 1/2 cup of the chicken stock and stir to loosen any bits stuck on the bottom of the pan. Add in the rest of the stock, the chicken and the beans. Bring to a boil, then down to a simmer and cook until the chicken is cooked through, about 8 minutes.
- Stir in the zest, arugula, parsley and basil. Adjust the salt and pepper if needed and serve steamy and hot.
Soup inspiration by Rebecca Katz