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thehungryhungryhiker

Winter Wellness Soup

Toss a plethora of flu-fighting ingredients in a Dutch Oven and let the stove do the rest of the work!
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 5 people
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 white onion, large diced
  • 3 carrots, large peeled and diced
  • 3 celery stalks, large diced
  • 5 cloves garlic, large minced
  • 1 lemon zested and juiced
  • 1 + ΒΌ lbs boneless skinless chicken thighs
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 inch piece of ginger, peeled
  • 8 cups chicken broth or stock
  • sea salt to taste
  • fresh ground black pepper to taste
  • 2 zucchini, medium spiralized
  • 3 large handfuls kale de-stemmed and torn

Equipment

  • Dutch Oven

Method
 

  1. Add all of the ingredients except for the zucchini and the kale to a large Dutch Oven (preferably) or a large heavy bottomed pot. Stir to combine and cook over medium low/medium heat for 1 hour, stirring occasionally. Soup should be simmering but not boiling.
  2. After 1 hour, remove the bay leaves and ginger and discard. Pull the chicken thighs from the soup and use two forks to shred. Add the shredded chicken back into the soup with the zucchini and the kale. Simmer over medium heat 10-15 minutes more, until kale has wilted and zucchini has softened. Ladle into bowls, serve hot, and enjoy!