Updated: Dec 15, 2019
I always thought chicken soup was hard to make. I don't know why. It just seemed complicated to me. Well, that all had to come to an end when my whole family fell ill early this year and the only solution seemed to be chicken soup. I had to be brave and at least try to figure out how to make a decent tasting soup that had therapeutic ingredients. Thanks to my backyard, permaculture garden (and my husband for planting it!), it was a huge success and I'd like to share the recipe with you :)
(Note: I'm an eyeballer with this recipe so feel free to add as much or little as you'd like of the following --)
- Chicken thighs - 1 lb
- Celery (organic)
- Thyme (garden fresh)
- Red onions
- Shiitake mushrooms ( counter-top fresh, thank you Sno-Valley Mushrooms!)
- Collard greens (garden fresh). These are my favorites! Feel free to improvise and add kale or spinach.
- Organic chicken broth
- Organic pasta noodles
- Olive oil
1. Sautee onions, garlic, ginger in olive oil for 2-3 minutes.
2. Add chicken and brown until cooked.
3. Add dried noodles, chopped carrots, celery, thyme and sliced shiitake mushrooms and enough broth to cover the chicken and fill 3/4 of your soup pot. Allow soup to come to a boil.
4. Once soup is boiling, add chopped collard greens and allow to simmer for a few minutes until greens are tender before removing from heat.
Enjoy soup with whole grain buttered toast sprinkled with cracked black pepper and feel better!