Grandma’s Healing Chicken Soup

Sadly, my grandmother passed away last week. She will live on in many ways but especially in her recipes and traditions, she taught our family over the years. I learned how to make chicken soup from my mom, who learned from my grandma. Grandma’s healing chicken soup is my go-to when I am feeling unwell. It’s the perfect healing and comfort food for whenever you need an extra boost.

I modified her recipe slightly but the key ingredient is chicken breast on the bone. Thanks to my grandmother and mother – I’ve been making “bone broth” since I learned how to cook. Our grandparents understood the added flavor and health benefits of including the bone in cooking way before today’s trend.

Please note, you DO NOT cook chicken soup as long as you would bone broth (24-48 hours) but you will notice the difference in added flavor and texture from cooking even just for 45 minutes in a pot of soup.

Many chicken soup recipes call for pasta but I’ve substituted for wild rice. This version of Grandma’s Chicken Soup is gluten-free and dairy-free. Try to opt for organic veggies whenever possible.

Ingredients

  • 2 organic chicken breasts on the bone (split halves = 2 chicken breasts)
  • gluten-free wild rices (I use Lundberg)
  • 1 large yellow onion
  • 4-5 carrots
  • 2 small-medium zucchinis
  • 2 containers of Pacific Organic Chicken Broth
  • sprig of rosemary (feel free to substitute some oregano or thyme)
  • pink sea salt
  • pepper
  • olive oil
  • coconut oil

Directions

  1. Cook 1 cup of Lundberg wild rice (add 2 cups of water, a teaspoon of coconut oil, bring to a boil and simmer for 40-45 min covered)
  2. Dice onions, cut carrots into slices and chop zucchini into bite-sized cubes
  3. In a separate soup pot, sauté all vegetables with olive oil, sea salt, and pepper until onions are translucent and vegetables are slightly softened
  4. Rinse both chicken breasts under cold water, pat dry with paper towel and add to pot
  5. Add enough Pacific Chicken Broth to cover the contents in the pot (I usually add 1.5 containers to leave room for the rice)
  6. Add sprig of rosemary (only add 1 as it can overpower the soup), + a little extra sea salt and pepper.
  7. Bring to a boil and simmer for about 45 minutes (covered but leaving the lid cracked a bit)
  8. Once the chicken is cooked, remove chicken from pot and put on a dish where you can take the chicken off the bone with a fork and knife (it should come off easily)
  9. Discard the bone and add shredded chicken back to the soup pot
  10. Mix in wild rice
  11. Serve

This dish is simple to make, includes easy to find ingredients and just plain delicious. It’s my go-to when I’m sick, tired of the cold winter weather or just want to feel warm and fuzzy. Enjoy!

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