Healthy Diet

Fabulous Flu Buster Chicken Soup

Last time I wrote, I mentioned that I came up with a FABULOUS new Flu Buster Stew recipe to help knock the wind out of my flu bug.

Many of you asked me: Uh…where IS the recipe, Lady?

OK it’s really more of a soup, but flu rhymes so effortlessly with stew. no?

Flu Stew

Fabulous Flu Buster Stew                   

Ingredients:

  • 1 whole organic free range chicken (ya, OBVIOUSLY!) rinsed 
  • 2 tbsp olive oil
  • 1TBSP poultry seasoning or sage
  • 1 bay leaf
  • 1 whole bulb garlic peeled & smashed
  • 2 sprigs of fresh Italian parsley for garnish
  • 2 leeks chopped (the base and about half way up the green until it gets tough)
  • 2 big yellow onions (one to add to chicken in crock pot, one for veggie mix)
  • 2 stalks of celery chopped – I got mine from the farmers market, ‘course, which is a lot smaller and more flavorful then store bought-careful with celery, it can overpower the lovely blend
  • 2-3 cups of carrots chopped
  • About 1 cup of fresh or frozen green peas (I used frozen because peas are not in season)
  • About 1 cup of fresh or frozen corn (yes, again frozen because I had the flu darnit! I did not want to go traipsing around in search of out of season veggies)
  • About 2 cups baby tomatoes sliced in half
  • About 12 cups of your favorite chicken broth or stock (I used 2 containers of Imagine low sodium chicken broth)
  • About 3 cups fresh kale, stems removed and chopped.
  • 1/4-1/2 tsp crushed, dried red chili’s: OPTIONAL- if you like a little heat on things
  • Salt to taste and a little pepper

Cook whole chicken in a crockpot on low for 6 hours with one quartered onion and 1 cup low sodium chicken broth. Remove chicken from crockpot and let it cool in bowl for 15-30 min.

Pull chicken off the bones, KEEP THE BONES (to make bone broth later) break or cut chicken into pretty chunks (don’t go crazy here..bigger is better), strain juices into a container and refrigerate broth, and chicken separately.

Heat the oil in a large stock pot over medium heat. Add the leeks, celery, onions and carrots. Sauté until just soft. Add garlic & saute until aromatic, but not brown. Toss all of this hoopla back into a crockpot,with poultry seasoning & bay leaf.

Skim fat off of the homemade chicken broth, and add to crockpot. Add enough low sodium broth to cover mixture. Cook in crockpot on low for 2 hours.

Take a long flu fighting nap, ignoring all texts & emails and pesky thoughts.

Stir in the tomatoes, chopped kale, peas, and corn and chicken, salt & pepper, & optional, crushed chili’s (if you are a hot head) to taste, add more broth to make it all soupy cover and cook in crockpot one more hour. All-righty then..this stew tastes even more FABULOUS a couple of days after it’s been in the fridge.

Hope you love it.

I hope even more that you do not think you need to get the flu to enjoy the stew! Lot’s more coming soon! I will be having some amazing specials coming up, for those of you on my email list……just in time for Christmas.

Big Love, Ciao for now,

 

 

Fabulous Flu Buster Chicken Soup
Author: Lisa Spencer
Ingredients
  • Fabulous Flu Buster Stew
  • Ingredients:
  • 1 whole organic free range chicken (ya, OBVIOUSLY!) rinsed
  • 2 tbsp olive oil
  • 1TBSP poultry seasoning or sage
  • 1 bay leaf
  • 1 whole bulb garlic peeled & smashed
  • 2 sprigs of fresh Italian parsley for garnish
  • 2 leeks chopped (the base and about half way up the green until it gets tough)
  • 2 big yellow onions (one to add to chicken in crock pot, one for veggie mix)
  • 2 stalks of celery chopped – I got mine from the farmers market, ‘course, which is a lot smaller and more flavorful then store bought-careful with celery, it can overpower the lovely blend
  • 2-3 cups of carrots chopped
  • About 1 cup of fresh or frozen green peas (I used frozen because peas are not in season)
  • About 1 cup of fresh or frozen corn (yes, again frozen because I had the flu darnit! I did not want to go traipsing around in search of out of season veggies)
  • About 2 cups baby tomatoes sliced in half
  • About 12 cups of your favorite chicken broth or stock (I used 2 containers of Imagine low sodium chicken broth)
  • About 3 cups fresh kale, stems removed and chopped.
  • 1/4-1/2 tsp crushed, dried red chili’s: OPTIONAL- if you like a little heat on things
  • Salt to taste and a little pepper
Instructions
  1. Cook whole chicken in a crockpot on low for 6 hours with one quartered onion and 1 cup low sodium chicken broth. Remove chicken from crockpot and let it cool in bowl for 15-30 min.
  2. Pull chicken off the bones, KEEP THE BONES (to make bone broth later) break or cut chicken into pretty chunks (don’t go crazy here..bigger is better), strain juices into a container and refrigerate broth, and chicken separately.
  3. Heat the oil in a large stock pot over medium heat. Add the leeks, celery, onions and carrots. Sauté until just soft. Add garlic & saute until aromatic, but not brown. Toss all of this hoopla back into a crockpot,with poultry seasoning & bay leaf.
  4. Skim fat off of the homemade chicken broth, and add to crockpot. Add enough low sodium broth to cover mixture. Cook in crockpot on low for 2 hours.
  5. Take a long flu fighting nap, ignoring all texts & emails and pesky thoughts.
  6. Stir in the tomatoes, chopped kale, peas, and corn and chicken, salt & pepper, & optional, crushed chili’s (if you are a hot head) to taste, add more broth to make it all soupy cover and cook in crockpot one more hour. All-righty then..this stew tastes even more FABULOUS a couple of days after it’s been in the fridge.
  7. Hope you love it.

 

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