Make a delicious, healing, and healthy chicken soup on the stove or in the slow cooker, with fresh garlic, ginger, kale, broccoli, chicken breast, and parsley (170 calories or 2 WW points).
A few years ago, I came down with a nasty cold and Daniel made me this chicken soup. He packed it with nutritious, healing ingredients like garlic, fresh ginger root, extra-virgin olive oil, handfuls of kale, parsley, broccoli, chicken, and good quality chicken broth, and called it “Healing Soup.” We’ve made it a dozen times since, a tradition whenever one of us is sick, and maybe we’re crazy (definitely) but it does at least feel healing. A big, steaming bowl helps clear congestion and delivers:
- 170 calories
- 20 grams of protein
- 500 gram potassium
- 50% of your recommended daily value of Vitamin A
- 90% of your recommended daily value of Vitamin C
From start to finish, healing soup takes just 40 minutes but you can easily make chicken soup in the slow cooker (see my instructions below in the recipe).
When you’re ready to eat, drizzle a teaspoon or so of olive oil over your bowl of soup. Trust me, it adds the most delicious richness (and remember, fat helps our bodies absorb vitamins and nutrients from the foods we eat). Serve it with a hunk of crusty bread for dipping, and a few grates of Parmesan cheese.
- 2 heaping cups cooked and chopped chicken breast about 1 pound raw or 12-14 ounces cooked
- 2 tbsp olive oil
- .5 c chopped yellow onion ½ medium onion
- 4 garlic cloves minced
- 2 tbsp finely minced fresh ginger
- 64 oz cartons low-sodium chicken broth 8 cups
- 2 tbsp fresh thyme leaves or 1 ½ teaspoons dried thyme
- 2 bay leaves
- .5 tsp salt, plus more to taste
- .25 tsp freshly ground black pepper
- 2 c chopped broccoli (about 1 crown fresh broccoli)
- 2 c chopped kale about 2-3 kale leaves, stems removed and leaves chopped
- .5 c chopped fresh parsley
- Stovetop directionsIn a large stock pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is just tender, about 5 minutes. Add the garlic and ginger and stir for 30 seconds.
- Add the chicken broth, thyme, bay leaves, the chopped chicken, salt, and pepper, and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Stir in the broccoli and kale and cook until the broccoli is bright green and tender, 8 to 10 more minutes. Stir in the fresh parsley, taste the broth, and add more salt if needed. Serve.Slow cooker directionsPlace 1 pound boneless, skinless chicken breast in base of your slow cooker (about 2 large chicken breasts).
- Add the olive oil, onion, garlic, ginger, thyme, bay leaves, salt, pepper, and broth. Cook on low for 4 hours or high for 6 to 8 hours.
- Take the chicken out of the broth, transfer to a cutting board and chop. Remove the bay leaves and use a fine mesh sieve to strain the broth (you don’t have to strain your broth, but it will look murky if you don’t).
- Add the broccoli and kale and the chopped chicken back to the broth in your slow cooker, stir, cover, and continue cooking until the broccoli is bright green and tender, about 30 more minutes.
- Taste the broth and add salt to taste. Stir in fresh parsley and serve.