The addition of ginger and garlic make this chicken soup a sickness fighter!

Lately it’s impossible for me to keep my shirt clean for more than a couple of hours.

And that’s when BabyGirl doesn’t have a cold. Add snot and excessive drooling from teething, and I’m lucky if I can keep my shoulders slime-free for more than 15 minutes.

Unfortunately she wasn’t the only one who had a cold last week. It made its way through all of us. Because we don’t jump to the medicine cabinet for every sniffle, we went through all of our usual natural remedies (supplements, essential oils, vapo-rub, baths, smoothies, fresh air, lots of cuddling) including a couple of new ones I discovered from our Facebook chat. (Thanks, by the way!)

Recurring mentions of lemon, ginger, and garlic swirled in my little head, and since I was planning on making chicken soup for the kids, I threw those in for good measure. I also used coconut oil and homemade bone broth in the soup, both of which do your body good.

Adding ginger to the soup, I expected it to have a strong ginger flavor, but it just had more flavor in general. I made it the next day without ginger (we ran out. boo.) and I could tell a big difference. Not nearly as flavorful.

Did I mention this soup only takes about 30 minutes?

If you’re looking for a vegetarian version of a warming, comforting soup, check out the Wild Rice Soup  from Lindsay at Veggie Balance!

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

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Chicken Soup For a Cold

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This is our go-to chicken soup for winter, for colds, or for when we're in a chicken soup mood -- which happens quite often. Ginger might seem like an odd addition, but it really boosts the flavor without making the soup taste gingery.

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Ingredients

• 1 quart chicken broth (homemade if possible!)
• 2 Tablespoons coconut oil
• 3/4-1 lb uncooked boneless, skinless chicken breast or thighs
• 3 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 1-inch knob of fresh ginger, peeled and finely grated (with a Microplane if you have it)
• 1/2 teaspoon dried thyme
• juice from 1 large lemon
• Cooked noodles or rice (optional)

Instructions

1. Bring the coconut oil to medium-high heat in a large pot.
2. When the pot is hot, add the chicken breast and brown on both sides. (It doesn't have to cook all the way through.) Transfer chicken to a plate and set aside for now.
3. Add the carrots, celery, onion, garlic, ginger, and thyme to the pot. Stir often and cook until the onions begin to brown slightly. If they start sticking to the bottom of the pot, add 1/4 cup of the broth to loosen things up.
4. Return the chicken to the pot and add the broth. Let everything simmer for about 10-12 minutes until the chicken is cooked through.
5. Removed the chicken, shred or dice, and put it back into the pot. Add lemon juice and season with salt and pepper to taste.
6. Add any cooked noodles or rice, if you like.
7. Ladle into bowls.

Notes

1. You can also add 1/4 cup of uncooked rice if you like, at the same time you add the broth. I don't love cooking noodles into the soup because it makes the broth cloudy with extra starch, but you could do that if you want.

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• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 4 Serving Size 1 1/2 cups
Amount Per Serving Calories 450Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 119mgSodium 1102mgCarbohydrates 38gFiber 3gSugar 11gProtein 40g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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