Sinus-Soothing Serrano Chicken Soup 🐔🌶️

A Different Chicken Soup 🍲

Preparation Time: 2 hours
Cooking Time: 15 minutes
Total Time: 2 hours 15 minutes
Recipe Category: One Dish Meal
Keywords: Vegetable, Very Low Carbs, Low Cholesterol, Winter, Weeknight, < 4 Hours

Description:

When you’re battling a stubborn cold or sinus infection, nothing comforts quite like a steaming bowl of chicken soup. But why settle for ordinary when you can have extraordinary? This recipe for “A Different Chicken Soup” was born out of necessity during one such ailment. Infused with the healing powers of fresh serrano chiles, it’s not just a soup, it’s a remedy. Embrace the warmth and let it soothe your soul!

Ingredients:

3 chicken breasts
1 quart chicken broth
3 carrots, sliced
2 stalks celery, chopped
1 clove garlic, minced
1 teaspoon dried basil
2 tablespoons soy sauce
1 cup mushrooms, sliced
3 heads baby bok choy, chopped
1 clove garlic, minced

Nutritional Information (per serving):

Calories: 211.2
Fat: 9.4g
Saturated Fat: 2.7g
Cholesterol: 55.7mg
Sodium: 1099.2mg
Carbohydrates: 6.7g
Fiber: 1.8g
Sugar: 3.1g
Protein: 24.1g

Recipe Instructions:

Prepare the Stock: In a large pot or slow cooker, combine the chicken breasts, chicken broth, carrots, celery, minced garlic, and dried basil. Simmer over low heat until the chicken is tender and easily falls off the bone, about 2 hours. If using a slow cooker, leave it on low while you go about your day.
Strain the Stock: Once the chicken is cooked, remove it from the pot and set aside to cool slightly. Strain the remaining stock, reserving both the broth and the cooked vegetables. Discard any excess solids.
Prepare the Goodies: While the chicken is cooling, prepare the rest of your soup ingredients. Slice the mushrooms, chop the bok choy, and mince another clove of garlic for an extra kick.
Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces, discarding any bones or excess fat.
Combine Everything: Return the shredded chicken to the pot of strained broth. Add the sliced mushrooms, chopped bok choy, and minced garlic.
Season to Taste: Stir in the soy sauce for a savory umami flavor. Adjust the seasoning with salt and pepper if needed, but remember that the soy sauce adds saltiness, so go easy on the additional salt.
Simmer and Serve: Allow the soup to simmer gently until all the vegetables are tender and the flavors have melded together, about 15 minutes. Taste and adjust the seasoning one final time if necessary.

Serving Suggestions:

Serve hot in large bowls, garnished with fresh cilantro or chopped green onions for a burst of color and flavor.
Accompany with a slice of crusty bread or a bowl of cooked rice for a more substantial meal.
For an extra sinus-clearing kick, add thinly sliced fresh serrano chiles to your bowl just before serving. Proceed with caution—the heat level can vary!

Notes:

This soup is incredibly versatile. Feel free to customize it with your favorite vegetables or herbs.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Just be sure to cool the soup completely before transferring it to containers.