My poor husband started getting a sore throat Sunday into Monday and then woke up Tuesday with a full blown head cold. Though this is the ideal time for him to get sick (vacation is a little over two weeks away) it is never fun to actually endure being sick.
After I ran my errands yesterday, including grabbing cough drops and cold medicine for him, I came home to throw together a soup for dinner that I hoped would help get some protein and cold fighting nutrients into him. It didn’t hurt that I happened to have everything but the chicken broth at home already either.
Jeremy is a cream soup kind of guy, not a broth and veggies kind of guy, but when you have snot coming out at rates that you don’t know how you can produce that fast you really should stay away from the dairy so I opted for some potatoes to make it thicker.
For this recipe you will need the following:
5 boneless skinless chicken thighs (I may add more the next time)
5 carrots, peeled and diced
6 cloves of garlic, peeled and minced
1 large yellow onion, diced
3 large russet potatoes, peeled and sliced
1 32oz. container of low sodium chicken broth
1 tablespoon poultry seasoning (I had two teaspoons so I added in some more sage, thyme and rosemary to make a 3rd teaspoon)
2 teaspoons salt
1 tablespoon black pepper
I sprayed down my crock pot with a little olive oil and then added the chicken thighs to the bottom of the crock.
After peeling the carrots I diced them into little coins and added them to the top.
Next came the garlic and onions. I was always taught that garlic is so good for you when you are sick. Upon further research I am finding that they meant to eat it raw…I don’t think Jeremy will be volunteering to do that any time soon so this time it just added to the flavor which is fine by me.
I peeled my potatoes and then cut them into quarters before slicing them up. I’m sure they could have been bigger because of how long I cooked it but try to keep them around the same size.
Finally I added all of my seasonings and the whole container of chicken broth. You want to have most if not all of the veggies submerged.
I cranked my crock pot up to high and let it go for about five and a half hours. When I went to shred the chicken it fell apart before I could get it out of the pot. The potatoes by that point had broken completely down and the house smelled amazing.
This was the end result:
I ended up adding red pepper flakes to mine to give it a little extra kick but the flavor was so much better than just a typical chicken noodle soup that you would eat when under the weather.
We both had a good two cups or more helping for dinner, both had lunch and there are still left overs. Plus the macros are awesome on it. I always scoop dinner out with a measuring cup if possible to make sure I am watching portions and my lunch always goes in a 1 cup Pyrex container so I stay consistent.
For one cup (8oz) this soup had: (entered onto nutritiondata.self.com)
3.2g of fat
18.4g of carbohydrates
3.2g of sugar
2.4g of fiber
15.2g of protein
Next time you are sick or just wanting a cold weather soup give this one a try!
What are some of your go to remedies when you aren’t feeling 100%?