It has been a rough week here for me with my sinus infection. The stuffy nose, horrible sinus headache, coughing, restless nights and puffy face. It’s exhausting. There really isn’t much I can do besides take antibiotics, Ibuprofen and get plenty of rest and liquids. Everything is easy to do except the rest part. But this shall pass, it’s just a matter of time.
Today was the first day I could gather the energy to prepare some soup. I had all of the ingredients, just felt very weak and tired. So I gave it a go.
I love soup. I grew up eating soup almost everyday, even in the summer. It is a great way to get in your vegetables and is rather filling without all that fat.
Now, if you want to make a vegetable soup you don’t need to worry if you do not have all of the vegetables I used. Just use up what you have in your fridge and freezer. Just remember to put in the hardier veggies in first and then the softer ones last so they cook evenly. And DO NOT BOIL your soup! A slight bubble created over a medium low heat is what you need.
For the chicken I used skinless with bone in chicken thighs because bones add that extra flavor and thighs are more flavorful than breasts. But you can use breasts if you are adamant about it. For extra flavor I added 2 tablespoons of an organic chicken base that I purchased at Whole Foods Market. It’s Called “Better Than Bouillon” and you will find it in the soup stock isle in a jar.
Soup has always been prescribed when you have some type of upper respiratory issue because it helps open up the nasal passages and also provides nutrients your body needs when you are not feeling well. Let’s face it, a large meal does not sound appetizing at this point at all. But when I will feel better I will prepare a healthy, meaty meal and blog about it with the recipe. Until then, try this soup and let me know what vegetables you may have used. As always, Enjoy!
Chicken Spinach with Vegetable Soup
Ingredients: Serves 6
- 10-12 cups cold water
- 4 skinless with bone in chicken thighs
- 2 cloves fresh garlic, smashed
- 3 sprigs fresh thyme, 2 bay leaves, 4 stems with leaves of fresh parsley (Tie all with bakers twine and add into soup)
- 3 stalks scallion, sliced diagonally 1/4 inch thick
- 2 stalks celery, sliced diagonally 1/4 inch thick
- 2 large carrots, peeled and sliced diagonally 1/4 inch thick
- 1 cup corn kernels (I used frozen)
- 1 cup green beans (I used frozen)
- 1 cup peas (I used frozen)
- 1 teaspoon cracked black pepper
- 2 tablespoons organic chicken bouillon
- 4 handfuls of fresh baby spinach
- 4 cups cooked small pasta
Place the water into a 4 1/2 quart stock pot. Add in the chicken and bring to a simmer. Simmer for about 20 minutes, skimming as much of the foam from the top of the water.
Add in the garlic, tied herbs, scallion, celery and carrots. Continue simmering for about 15 minutes. Add in the remaining ingredients less the pasta. Simmer for about 12 minutes.Remove the chicken and cut into pieces. Ladle the pasta, chicken and soup with vegetables into soup bowls.
For any leftover soup and pasta, store the pasta separately from the broth.