It’s that time of year in our house! We’re a family of allergy-sufferers and Spring is pretty much our worst nightmare. When I got sick as a kid, my mom would always make me chicken soup. I don’t know who decided that soup is the go-to sick food but damn, were they right. A piping hot bowl always makes me feel better. When Dad came down with the sniffles this week, I decided to whip up something to help speed up his recovery and this Cold-Kicking Curry Chicken Soup was born. If the healthy veggies and herbs in this soup don’t clear you up, the spice absolutely will. I’ve always been a spicy kinda gal, but Daddio… not so much. Even without an affliction for tongue burn, he gladly welcomed this stuff and was feeling better in no time.
I really believe in the healing power of foods and this soup is packed with superfoods (quite a few mentioned in this article). Plus, there’s a secret ingredient that you probably wouldn’t think to put in your good ole chicken noodle. Ready to hear it? Green tea ! Sounds weird right? Green tea is one of the most well-known healing, antioxidant packed foods of all time. While it might seem weird to add to soup, I guarantee you’ll love it. Just steep an (unsweetened!!) organic green tea bag in your soup while it’s simmering. The flavor is so mild, you probably won’t really notice it. If anything it just adds a hint of “hmm, what is that?” IN A GOOD WAY! I PROMISE! Some of the other super-healing superfoods you’ll find in here are ginger, lemongrass, red chili pepper, cumin, turmeric, and garlic. Ginger has anti-inflammatory, anti-nausea, and anti-pain properties, among other things (but these are the most relevant here). Lemongrass has long been used to treat muscle soreness, fever, and, ahem, the common cold. Red chili pepper will clear your sinuses out quickly. Cumin is great for immune and respiratory health. Turmeric is a powerful anti-inflammatory. Garlic contains high levels of anti-oxidants. The bottom line is, this is good stuff and it will make you feel better. Not to mention it’s so good. It’s smoky, spicy, garlicky goodness. Plus, it’s one of those recipes that is even better as leftovers after all of the flavors have had time to marinate together. That means you can make a big batch and eat all week!
This year we planted an herb garden and herbs are also well-known for their healing properties. So, I went outside, plucked a few leaves, and tossed them in for a little something extra. I ended up adding Thyme, Oregano, Rosemary, and Sage.
Feel a cold coming on and need to whip up a bowl of Cold-Kicking Curry Chicken Soup? Check out the recipe below.
- 2 quarts chicken broth
- 1 lb boneless skinless chicken breast
- 1 yellow onion, chopped
- 1 tbsp minced garlic
- 2 stalks celery, chopped
- About 1 inch fresh ginger, minced
- 1 lemon, juice from
- 1/4 cup fresh parsley, chopped
- 1-2 stems fresh thyme
- 1-2 stems fresh rosemary
- 1-2 stems fresh oregano
- 3-4 sage leaves
- 1-2 stalks lemongrass
- 1/2 lb fresh or frozen carrots, sliced
- 1/2 lb fresh or frozen collard greens, chopped
- 2 tsp curry powder
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (more or less to taste)
- 1/4 tsp granulated garlic or garlic powder
- Salt to taste
- 1/2 lb mini shell noodles
Sauté onion, celery, and ginger in oil until soft. Add garlic and sauté until fragrant. Add fresh chopped herbs and lemongrass stalks. Add chicken broth, chicken breast, fresh or frozen vegetables, lemon juice and spices. Bring to a boil and reduce to simmer. Summer for at least 30 minutes. Remove chicken breast, shred, and return to pot. Bring to a boil again and add shell noodles. Cook according to package. Remove lemongrass stalks and serve.
What’s your go-to cold/flu food? Do you love spice or prefer mild? Share in the comments.
The Crispy Mama