You may ask – why chicken soup in July? I am about to have sinus surgery and Jeffrey asked me what I wanted to have this week in anticipation and I said – “what about your fabulous chicken soup?”
Chicken soup – now referred by as “Jewish penicillin” really does have healing properties. In 2000, researchers at the University of Nebraska medical center found that chicken soup had positive effects on upper respiratory infections and mild anti-inflammatory properties. So the next time you feel a cold coming on or just want some warm healing food try this homemade version. It takes a bit more time than opening up a can but the rewards are so much more satisfying. Enjoy!
Old Fashioned Gluten-Free Chicken Soup
10- 1 cup servings
Prep time: 20 minutes
Cook Time: 60-75 minutes
1 1⁄2 pounds chicken breast (bone in, with skin)
2 tablespoons olive oil, divided
1 medium onion, chopped
2 teaspoons minced garlic or 1⁄2 teaspoon powder
1 1⁄2 tablespoons dried parsley
2 bay leaves
1 teaspoon dried basil
1 teaspoon sage
1⁄2 teaspoon thyme
4 medium carrots, chopped
4 celery stalks, chopped
2 cups low sodium chicken broth
2 cups low sodium vegetable broth
1 cup water
Salt and pepper to taste
Preheat oven to 350°F. Lightly coat chicken with 1 tablespoon olive oil and salt and pepper to taste. Bake chicken for 30 minutes. Remove skin and bones, cut into medium pieces and set aside.
Meanwhile, in a large pot sauté onions, garlic, and dry spices in remaining olive oil until soft, approximately 10 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are soft, about 60 minutes. Add chicken to mixture until chicken is heated through.