Hearty Protein Chicken Soup: Amazing Cold Fighter
This hearty protein chicken soup will make your body feel fed and nourished. Use during a cold or flu or anytime you just need a little comfort food.
This recipe is not only a delight for your taste buds but also a powerful ally in boosting your health – the Hearty Protein Chicken Soup.
It isn’t just a meal; it’s a nourishing combo designed to boost your body against cold and flu and promote gut health with its rich, healing bone broth.
Why This Soup Is A Must-Try
- Immune Boosting: Packed with protein and essential nutrients, this soup is ideal for strengthening your immune system, especially during cold and flu seasons.
- Gut Health: Bone broth is known for its gut-healing properties and is a rich source of minerals.
- Hearty and Satisfying: With ingredients like bacon, chicken, and a variety of low-carb veggies, this soup is filling and comforting.
- Easy to Make: Simple to prepare and perfect for batch cooking, it’s ideal for busy lives.
If you want a different take on the turkey club, try my Turkey Club Soup recipe.
Ingredients:
- 4 Slices Bacon, chopped
- 1.5-2 lb Chicken Thighs or Breasts, cooked and chopped
- 16 Ounces Chicken Bone Broth (homemade is best)
- 16 Ounces Chicken Broth (or use all bone broth)
- 1 Small Onion, diced
- 5 Cloves Garlic, diced (add more to taste)
- 1 Medium Zucchini, chopped
- 1 Large Carrot, diced
- 4-5 Stalks Celery, diced
- 3 Tsp Salt (preferably mined from deep earth like Redmond Real Salt)
- 2 Tsp Fresh Cracked Pepper
- 2 Tsp Dried Sage (or 2 Tbs fresh, diced)
- 1 Tsp Turmeric
- 2 Tsp Dried Thyme
- 1 Tbsp Dried Parsley
- 2 Bay Leaves
- Additional Salt and Pepper, to taste
- ½ Cup Water (if needed)
How To Prepare The Hearty Protein Chicken Soup
Prepare the Base: Cook and dice the chicken. (The macros for this recipe used 1 pound of chicken thighs and 1/2 pound of chicken breasts.) Chop bacon and fry it in a heavy-bottom soup pot until crisp. The bacon will soften in the soup, adding a rich flavor. Optionally, keep half of the bacon grease and discard the rest.
Sauté Aromatics: Shift the bacon to the sides of the pot, then add onions and garlic in the center. Cook until onions are translucent and garlic is golden.
Combine and Simmer: Add both broths, stirring well. Incorporate seasonings and bay leaves, then bring to a slow simmer. Add chicken and vegetables, cover, and simmer for 1 hour, stirring occasionally.
You will want to taste the broth to ensure it has the right salt/pepper balance. Please be certain to cool the broth before taste-testing.
Storing: This soup freezes beautifully. For reheating, thaw it for 30 minutes in hot water or overnight in the refrigerator. Reheat on the stovetop to retain nutrients.
Staying Healthy During Cold & Flu Season
If you already follow a ketogenic diet, you know the difference in your body from when it’s running on sugar versus whole foods. With the lack of sunlight in winter months, numerous holidays, and gatherings, it can be difficult to stay healthy. We’re extra busy and may forget to keep our gut health and nutrition in check. Having healthy options ready to pull from a freezer is easy and allows you to stay on top of any virus that may come your way.
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Hearty Protein Chicken Soup
Equipment
- Cooktop
- Heavy-bottom large pot
- Cutting Board
Ingredients
- 4 Slices Bacon, chopped into tiny pieces
- 1.5-2 lb Chicken Thighs or Breasts, cooked and chopped
- 16 Ounces Chicken Bone Broth
- 16 Ounces Chicken Broth Can use all bone broth if preferred
- 1 Small Onion, diced
- 5 Clove Garlic, diced , can add additional garlic to preference
- 1 Medium Zucchini, chopped
- 1 Large Carrot, diced
- 4-5 Stalks Celery, diced
- 3 Tsp Salt, use a salt mined from deep in the earth like Redmond Real Salt and unbleached
- 2 Tsp Pepper, Fresh cracked
- 2 Tsp Sage, dried, or 2 Tbs fresh, diced
- 1 Tsp Turmeric
- 2 Tsp Thyme, dried
- 1 Tbsp Parsley, dried
- 2 Full Bay Leaves
- Additional Salt and Pepper, to taste
- ½ Cup Water, added if your soup cooks down too much.
Instructions
- Cook chicken and dice
- Chop bacon and add to a heavy bottom soup pot
- Cook bacon until crisp, it will soften in the soup
- Remove bacon grease if you prefer, I keep half and discard the other half.
- Move bacon to the outsides of the pot and add your onions and garlic to the center. Cook until the onion begins to turn clear and the garlic is golden on the edges.
- Add your broths and stir well to distribute bacon, onions, and garlic.
- Add seasonings and bay leaves. Stir well, bring to a slow simmer
- Add your chicken and vegetables. Cover and simmer for 1 hour, stirring occasionally.
- Check the flavor, add salt and pepper to taste. Add more water ½ cup at a time if your broth evaporates too quickly, adjust heat.
- After 1 hour, remove bay leaves and allow soup to rest for 15 minutes prior to serving.This soup freezes well. Allow to thaw for 30 minutes with the container or jar submerged in hot water before reheating to eat. You can also set out the night before in the refrigerator to thaw.
Notes
