Get Well Soon Soup

It still can be called Get Well Soon Soup if you’re making it for your sick self, right?

Cough of Death has not been letting up all weekend, so chicken soup seemed like the obvious next step to take come Sunday. If it weren’t Low Carb January, I’d have gone chicken noodle or matzoh ball, but instead, I went for a non-noodley chicken soup flavored with ginger and dill (it’s our second chicken soup of the month; John made a chunky vegetable one heavy on paprika last week). It came out quite nice, with white beans helping bulk things up.


About 0.5 pounds chicken breast, cubed

1.5 quarts chicken broth

1/2 red onion, chopped

1 garlic cloved, chopped

2 celery ribs, chopped

2 carrots, peeled and chopped

about 4 oz button mushrooms, sliced

2 scallions, chopped

1 14 oz can white beans, rinsed and drained

chopped parsley, to taste

ground ginger, to taste

ground dill, to taste

red pepper flakes, to taste

salt and pepper, to taste

1 tbsp olive oil

Heat oil in pan. Sautee onion, garlic and scallion for one minute. Add chicken, and season with salt, pepper and red pepper flakes. Brown for a couple minutes. Add mushrooms and cook until chicken is browned.

Pour in broth – add remaining ingredients, adjusting seasoning to taste. Bring to a boil and simmer for 20 minutes.


1 Comment

Filed under poultry, soup

One response to “Get Well Soon Soup

  1. Pingback: Low Carb January: A Roundup | Missy's Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s