Here is a soup that Matt & I make whenever one of us has a cold. It is a wonderful, soothing meal. Plus full of the vegetables you need for vitamins and minerals.
Chicken Soup & Veggies
5 cans of Chicken Broth (adjust to your tastes on how much broth you like in your soup)
9 - 12 boneless and skinless Chicken Thighs (or breasts)
1 medium Onion
1/2 Garlic
6 stalks of Celery cut small
3 Carrots cut small
2 cups Cabbage
2 cups Brocolli
Any other vegetables you would like in your soup (we have added corn, peas, and snow peas before)
Add Chicken (uncut), Onion, and 1/2 of a Garlic to the broth. Bring to boil; cover and cook on medium heat for 1/2 hour.
Remove Chicken and cut into bite size pieces.
Remove Onion and Garlic and dispose of them.
Add Chicken and Vegetables to the broth and continue to cook covered on medium heat until the vegetables are at your desired doneness. We like them crispy.
You can then keep on warm/low to have it to go back to throughout the day for whenever the sick person feels like something to eat.
Chicken Soup & Veggies
5 cans of Chicken Broth (adjust to your tastes on how much broth you like in your soup)
9 - 12 boneless and skinless Chicken Thighs (or breasts)
1 medium Onion
1/2 Garlic
6 stalks of Celery cut small
3 Carrots cut small
2 cups Cabbage
2 cups Brocolli
Any other vegetables you would like in your soup (we have added corn, peas, and snow peas before)
Add Chicken (uncut), Onion, and 1/2 of a Garlic to the broth. Bring to boil; cover and cook on medium heat for 1/2 hour.
Remove Chicken and cut into bite size pieces.
Remove Onion and Garlic and dispose of them.
Add Chicken and Vegetables to the broth and continue to cook covered on medium heat until the vegetables are at your desired doneness. We like them crispy.
You can then keep on warm/low to have it to go back to throughout the day for whenever the sick person feels like something to eat.
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