After Florida we needed to ground back into North Carolina weather. We are still in winter!
My go-to? My Crock-pot Chicken Soup!
I’ve always *really* disliked chicken soup. Simply not a fan, but in late fall 2015, both of my girls got sick and we had to make some serious changes to their diet to not only strengthen their immunity, but also get more nutrients in their bodies! (Which really could be seen as the same…but hey.)
I did a ton of research on food, and food that I could easily make with our super busy schedule that had powerful nutritional value. I’d thought I’d give chicken soup a try. I could not find a recipe that fit what I wanted so I cobbled together bits and pieces and made my own.
Here’s the recipe! It’s so easy!
- Chicken with bones (4 ½ - 6lbs)
- 2-3 quarts of water (or fill as much liquid as possible)
- 4 celery stalks
- ½ medium onion (red onion preferred)
- 2 large carrots
- 1 small parsnip
- 1 sweet potato
- 1 cup of chopped kale
- 5 garlic cloves chopped
- 1 inch grated ginger
- ½ tsp - 1 tsp turmeric or ½ inch fresh grated turmeric
- Thyme (2 sprigs fresh)
- Rosemary (1-2 sprigs)
- salt pepper to taste
Zucchini noodles…maybe…upon serving
Cut up all veggies into super small bit sized pieces and place them in one big bowl.
Put all spices in a little small bowl.
Salt chicken and place at the bottom of the crockpot. Add all veggies. Add all the spices. Fill Crockpot with water.
Turn Crockpot on low and cook for 9-10 hrs or 6 hrs high.
My girls love to eat it with rice. I make basmati rice on the side and they scoop in what they want. Let me know if you guys try it out!