Recipe Time: Chicken Soup for Your (Body and) Soul

The saying goes that “chicken soup is good for the soul.” I have to agree. And we also know it’s great for the body, especially when you get sick.

I like to whip up a big batch of this chicken soup, then freeze extra servings for when someone in our family comes down with a cold bug.

Notice the spaghetti squash, which adds an extra boost of fiber, nutrients and flavor.

Noodle purist? By all means add your favorite variety.

Photo credit: Love and Zest

My recipe is adapted from several others, includingTaste of Home and Love and Zest.

While your soup is simmering, check out my immune-supportive health tips.

Chicken “No-Noodle” Soup

Ingredients

• 2.5 lbs. bone-in chicken thighs

• 2 tsp. pepper

• 3-5 tsp. salt (or to taste)

• 1-2 T coconut oil

• 1 T butter

• 1 large onion, chopped

• 2 garlic cloves, minced

• 10 C chicken bone broth*

• 4 celery ribs, chopped

• 4 medium carrots, chopped (or a mix of carrots and parsnips)

• 2 bay leaves

• 1 tsp. minced fresh thyme or 1/4 tsp. dried thyme

• 3 C noodles: spaghetti squash, zoodles or rice noodles

• 2 T chopped fresh parsley

• 1 T fresh lemon juice

*If you use bone broth, which adds extra protein, vitamins and minerals, your soup will need more salt. If using regular chicken stock or broth, taste at the end to see if you need more.

Instructions

Noodles: If using spaghetti squash for noodles, cut the squash in half crossways, remove the seeds, then place each half face down in a glass dish and roast at 375° F until tender, usually 30-45 min., depending on the size. (If using regular noodles or zoodles, you’ll start them later.)

Pat the chicken pieces dry with paper towels; sprinkle with salt and pepper.

In a 6-qt. stockpot, heat some coconut oil over medium-high heat. Add the chicken in batches, skin side down; cook until golden brown, about 3-4 min. Remove the chicken from pan; then pull off and discard skin.    

Add onion and butter to drippings; cook and stir over medium heat 4-5 min. Add garlic; cook 1 min. more. Add broth, stirring to loosen the browned bits from the pan. Bring to a light boil. Return the chicken to the pot. Add celery, carrots, bay leaves and thyme. Reduce heat to simmer, covered, until chicken is tender, 25-30 min.

If using regular noodles or zoodles, prepare them separately as soup simmers. Set aside.

Transfer the chicken to a plate. When it’s cool enough to handle, remove the meat from the bones and shred it into bite-size pieces. Place the chicken pieces back in the pot.

Stir in the parsley and lemon juice. Add S&P to taste.

Place a handful of noodles in each bowl and ladle soup on top. Serve.

Yield: 10 servings (3-1/2 quarts)