Today I didn’t feel like cooking but needed to eat healthy since I’m dealing with allergies. I decided to make one of my go-to recipes for those kinds of days: chicken soup. Usually I try to use what we have in the house, but I was overdue to go to the grocery store so I had to. While I was there I bought some organic chicken broth and a rotisserie chicken (one without hormones or antibiotics).
Even though it would be easier, I don’t eat canned soup because: 1) the preservatives & additives give me a headache, 2) I’m not okay with the health risks of bpa in the lining, and 3) the soup tastes like metal to me, so it really doesn’t make me feel better when I’m sick.
We happened to have a mixture of carrots, celery, red onion and garlic that we had chopped and put in the freezer awhile back. I threw it in the broth along with the seasonings and turned the burner on. I pulled the meat off the rotisserie chicken in small pieces and put it in a storage container. I took about two cups of it in the pot with the soup and allowed it to cook for a few hours. The rest of the chicken I set aside in the fridge to use in salads for the next few days.
When I don’t have rotisserie chicken on hand, I’ll thaw a chicken breast and dice it. If I happen to have leftover brown rice or quinoa I’ll dump that in, too. This is meant to be an easy meal, so use what you have on hand.
- 2 cups shredded or chopped chicken (I recommend hormone & antibiotic free, organic chicken)
- 16 oz bag of frozen organic mixed vegetables (I use carrots, corn & peas)
- 2-32 oz boxes of organic broth (I used chicken)
- 1 cup leftover brown rice or quinoa (optional)
- 2 tsp sea salt
- 1 tsp sage
- 1 tsp garlic powder
- 1 tsp pepper
- Dump all ingredients in a pot
- Bring to a boil
- Reduce heat and simmer for 1 1/2 – 2 hours
- Serve and enjoy!
This soup is my go-to comfort food, especially when I deal with seasonal allergies during the spring and fall seasons. I hope you find this organic chicken soup recipe helpful and tasty! Thanks for reading!