Posted on January 2, 2016 by Jennifer FIsher
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This is a bad news, good news post. Unfortunately,it’s that time of year when the sneezes, sniffles and the stuffy-head crud comes on. But the upsideis that acomforting bowl full of chicken soup (your grandmother’s remedy) actually has some merit to making you feel better — plus, it tastes great too!
I whipped up a huge batch of myBest-Ever Chicken and Rice Soup when the kids cameback from our recent trip to the mountains feeling under the weather.I had them licking their colds . . . and the bottom of their bowls in record time.
Dozens upon dozens of scientific studies have investigated the basis for this centuries-old remedy — from how the hot temperature unblocks stuffy airways to how the zinc found in certain ingredients might just shorten the length of a cold. Science aside,it’s pretty much agreed on that slurping up soup helps keep you hydrated, chases away chills associated with fever and reduce certain annoying symptoms of being sick. Plus, the addition of turmeric, a golden spice related to ginger, helps to provide the antioxident power you need to start feeling better.
If you’re not feeling up to par, please see a doctor to make sure it’s nothing serious. But, I’d also highly recommend a batch of myBest Ever Chicken and Rice Soup.
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This easy soup recipe is also ideal forlight dinner and lunch leftovers to keep your wellness in check every day of the year. Plan ahead and double the recipe – freeze in single serve portions for busy or sick day convenience.
I’ve usedInstantly Fresh Italian Herb Blendas a recipe shortcut to lighten and brighten the broth – it’s a medley ofbasil, oregano, garlic, red onions, red pepper, marjoram, rosemary and sage conveniently bottled together. I love these freeze-driedInstantly Fresh Herbsby Litehouse Foods — they have a huge assortment (I also love the Mint). Find them in the produce section or herb aisle of your grocery store. Head over to my Instagram profile (@thefitfork)now through this Monday (1/4) at midnight for a flash giveaway for three free product coupons. Look for my Chicken Soup photo and follow the post instructions to enter.
Comforting Chicken and Rice Soup #FeelBetter #BowlofLove #SoupMonth
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Do you have a home remedy for times when you’re feeling under the weather? What is your favorite soup? Please share in the comments below, XOXO — Jennifer
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Best Ever Chicken & Rice Soup
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course:Soup
Cuisine:American
Servings: 8 large bowls
Ingredients
- 1cup(dry) white or brown rice (plus water to cook rice)
- 8cupsadditional water
- 1poundboneless, skinless chicken breast
- 8cubeschicken bullion
- 2tablespoonsolive oil
- 1largewhite onion, finely chopped
- 1mediumyellow bell pepper, seeded and finely chopped
- 2longcelery ribs, finely chopped
- 2largecarrots, finely chopped
- 2clovesminced garlic
- 1 teaspoonground turmeric
- 2tablespoonsInstantly Fresh Italian Herb Blend
- 4tablespoonsbutter
- 4tablespoonsall-purpose flour
- salt and pepper to taste
Instructions
Prepare rice according to package instructions. Set aside.In large stock pot, boil chicken breasts in water for 15 to 20 minutes or until no longer pink inside and internal temperature reaches a minimum of 165 F degrees.
Remove chicken breasts from pot, but do not discard water. Skim off any residue not desired in soup. When chicken is cool enough to handle, pull apart with fingers or fork into large shreds. Add back to pot with water. Add bouillon cubes. Turn heat to medium low and simmer, stirring occasionally.
Meanwhile, add olive oil to large skilled and bring to medium high heat. Add chopped onion, bell pepper, celery, and carrots. Sauté for 5 to 7 minutes or until vegetables are softening. Add garlic and continue to cook for 1 more minute.
Add vegetables to stock pot with chicken. Return skillet to stove top. Add Instantly Fresh Herb Blend to pot with chicken and vegetables, keep simmering and stirring occasionally.
To make thickening roux, melt butter in skillet over medium heat. When butter is beginning to bubble, whisk in flour and stir constantly and quickly for several minutes, or until it has turned a light golden brown. Remove skillet from heat and allow roux to cool a bit.
Once roux is no longer hot (can be warm), scrape into stock pot and stir well to combine. Stir in prepared rice. Season with salt and black pepper to taste. Continue to simmer soup for 15 more minutes, or until everything heated through.
