On a cold winter day there really is nothing better than a warm soup. For me, chicken soup is the ultimate comfort food and lately I've become obsessed with sipping on chicken broth to warm me up. Broths and soups can also be nutrition powerhouses. They're kind of like warm smoothies because you can pack in as many spices, veggies, and nutrients that will fit into the pot. I also love that the cooked veggies and broth are easy to digest. For my spin on the classic chicken noodle soup, I replaced the noodles with more protein, fiber and nutrients by adding extra chicken, veggies and immune-boosting spices like turmeric.
I love making big batches of this soup and keeping it in my fridge for an easy lunch, dinner or snack. And if anyone else struggles to find the right time to turn on their crock pot, I actually cooked this one overnight so I could bring it with me to work for lunch the next day. I hope you enjoy this comfort food as much as I do. Enjoy!
1.5 lbs boneless, skinless chicken breasts
4 medium carrots, peeled and sliced into 1/4 inch coins
1/2 medium yellow onion, finely chopped
4 celery stalks, sliced into 1/4 inch pieces
3 gloves of garlic, minced
3 Tbsp extra virgin olive oil
4 cups low-sodium organic chicken broth
1/2 tsp dried rosemary
1/2 tsp dried sage
1 tsp turmeric powder
1 bay leaf
Salt and pepper to taste
Arugula or spinach (optional for serving)
Place the chicken (left whole), carrots, onion, celery and garlic into your slow cooker.
Add olive oil, chicken broth, rosemary, sage, turmeric, bay leaf, salt and pepper.
Cover and cook on low heat for 6-7 hours.
Remove chicken and shred into small, bite-size pieces (it should shred apart very easily!).
Place chicken back into slow cooker, stir and serve warm. I like to serve it over fresh spinach or arugula for some extra greens!
Recipe Adapted from Cooking Classy