Quick & Easy Immune-Boosting Soup
Have you ever had one of those meals where you're just about to go to the grocery store and you need to try and make a meal with a bunch of random odds and ends? That was how this soup came to be. The whole time I was making it, I was telling Ryan, "This is going to turn out weird!" only it ended up being so good that we bought all of the same ingredients to make it again on the next grocery run!
Yes - It was so good that we declared it blog-worthy!
This soup would be a good one to prepare and freeze a bunch in advance, but I would leave the noodles and chicken out until you are ready to thaw the rest. Brown rice noodles are delicious, but they don’t tend to freeze super well.
This recipe is both gluten & dairy-free, and can come together exceptionally fast if you’ve got broth prepared in the freezer. You can also use pre-packaged broths, but I recommend trying to make your own so you can control the ingredients. I have a simple tutorial on the blog that describes how to cook a whole chicken in your slow cooker in a way that gives you delicious, gut-healing bone broth at the same time! I always make broth when I cook a whole organic chicken, and if I don’t plan on making soup right away, I keep the broth in the freezer so I can throw together a cozy, comforting soup in minutes flat! Click here to learn how to make your own broth, and then give it a try with this awesome soup recipe. Let me know what you think in the comments!
You will need:
4-6 cups bone broth
1 chicken breast
1/2 cup brown rice pasta
1 stalk celery, diced
1 cup peas & carrots (I used an organic frozen blend, but you can use fresh too!)
1/2-1 butternut squash, cubed
1/4 cup coconut milk
1/4 cup salsa (I used fresh salsa from a small local business. Delicious!)
Chives (for garnish)
1/2 tsp cumin
1/4 tsp rosemary
1/4 tsp thyme
Pink salt & pepper to taste
In a pot, heat your broth to a low rolling boil. Add chicken and cover, allowing it enough time to cook completely. Meanwhile in a separate pot, cook your rice pasta according to package directions. When your chicken is fully cooked, remove it from the broth, slice and set aside.
Add all remaining ingredients to the pot and simmer until cooked fully through. Instead of pureeing the soup, use a potato masher to only break up the veggies halfway. This creates a creamier, thicker soup while still having some intact veggie pieces hanging around (trust me - It’s good!).
Rinse your pasta under cold water to remove any excess starch (This is why you cook the noodles separately!), then add them along with the diced chicken back to the pot. Serve immediately and enjoy!
P.S. Don’t you love it when accidental recipes turn out being exceptionally tasty? ;)
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I’d love to know: What are your favourite soup recipes to enjoy this time of year?