It’s fall and that means cute coats, apple pies and …cold season:( Never fear! My mom taught me how to make this chicken soup and I swear it’s the ULTIMATE immune system booster. It’s also healthy, low-calorie and most importantly it tastes amazing!
So what makes this soup so “souper”? Well it’s filled enough immune boosting garlic, ginger and curry to help prevent colds and flus AND get you over the nasty bugs in a hurry if you happen to get sick.
Plus this is sooo easy to make…the toughest part for me is not crying when I cut the onions;)
I made this last night and served it with grilled cheese sandwiches using spelt bread and the amazing Beecher’s Flagship Cheese (it’s an Oprah favorite thing and she know how to pick them…it’s amazing). The spelt bread has about 3 grams of fiber per serving which is great since fiber lowers blood sugar, makes you feel more full and helps with weight loss. I like to think the healthy stuff counteracts the calories in the cheese:) Hope you guys like it, Enjoy!
GARLIC GINGER CURRY CHICKEN “SUPER” SOUP
- 2, 32 oz cartons of chicken stock (I like the organic ones the best)
- 2 sweet onions chopped
- 2 T olive oil
- 1 head of garlic, cloves peeled and chopped
- 2 bone in skin-on chicken breasts
- 12 or so large carrots cut into bite sized chunks
- 1 inch piece of fresh ginger crushed
- 1-1 1/2 tablespoons of curry powder depending on how spicey you like it:)
- salt and pepper to taste
Saute onions, olive oil and garlic in a large pan 2-3 minutes, stir. Add chicken cook for 7-10 minutes, turning to brown both sides. Place chicken, onions and garlic in a slow cooker or very large cooking pot. Add carrots and ginger. Pour chicken stock over the ingredients and add curry powder salt and pepper. Cook in slow cooker on high for 6 hours or simmer on stove for 4-6 hours. When soup is done cooking, break up the chicken with a spoon and sift out the bones. Serve an enjoy!!!