Sick Day Soup - Bravabod
Recipes

Sick Day Soup

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 40"

Everyone needs a great homemade chicken soup recipe in their arsenal, and this my friends, is my definition of perfect. It features the classic chicken soup flavors we know and love; but with a heartier blend of vegetables and (shortcut) pre-cooked chicken. The result is a delicious soup ready in just 30 minutes - but that tastes like you spent hours making it. Any leftovers taste even better the next day. This soup also freezes well, making it ideal for pulling out of the freezer for a last-minute meal.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
  • 1/2 rotisserie chicken
  • 1 brown onion, diced
  • 2 carrots, diced
  • 1/4 head green cabbage, chopped
  • 2 celery stalks, diced
  • 8 cups salted chicken broth
  • 1 small head broccoli, chopped
  • 2 small zucchini, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons light olive oil
  • salt and black pepper, to taste

Instructions
  1. Step 1: Chop the onion, carrots, cabbage, celery, broccoli, and zucchini in bite-sized pieces. Set aside.
  2. Step 2: Peel off the skin of the pre-cooked chicken and discard. Pull the meat off of the chicken (this is easier if your chicken is still warm). Really use your hands to pull off as much meat as possible, getting a combination of both white and dark meat. Roughly chop the meat into bite-sized pieces.
  3. Step 3: Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes, stirring frequently. Then add the celery, cabbage, and carrots; cook for another 4 minutes.
  4. Step 4: Add in the broth. Top up with water or additional broth, 1 cup at a time, as needed to cover the ingredients in the pot. Increase the heat and bring to a low boil. Once boiling, reduce the heat the medium-low, partially cover the pot with a lid, and simmer for 8 minutes.
  5. Step 5: Add in the remaining zucchini and broccoli and simmer partially covered for another 8 minutes. After 8 minutes, all the vegetables should be fork-tender.
  6. Step 6: Add in the chicken pieces, freshly cracked black pepper, and the parsley. Stir. Simmer for 2 minutes, or until warmed through. Turn off the heat and allow the soup to cool. If needed, add in an extra splash of broth to reach desired consistency.
  7. Serve: Ladle yourself a big bowl of warm soup. Enjoy.

Recipe Notes

Note 1: What to do with the leftover cabbage? Try some Sautéed Cabbage.

Note 2: The leftover chicken carcass can also be used to make homemade bone broth.

Nutrition

Everyone needs a great homemade soup recipe in their arsenal, and this my friends, is my definition of perfect. It features the classic soup flavors we know and love; but with a heartier blend of vegetables and (shortcut) canned white beans. The result is a delicious soup ready in just 30 minutes - but that tastes like you spent hours making it. Any leftovers taste even better the next day. This soup also freezes well, making it ideal for pulling out of the freezer for a last-minute meal.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
  • 2 (15 ounce) cans white beans, drained and rinsed
  • 1 brown onion, diced
  • 2 carrots, diced
  • 1/4 head green cabbage, chopped
  • 2 celery stalks, diced
  • 8 cups salted vegetable broth
  • 1 small head broccoli, chopped
  • 2 small zucchini, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons light olive oil
  • salt and black pepper, to taste

Instructions
  1. Step 1: Chop the onion, carrots, cabbage, celery, broccoli, and zucchini in bite-sized pieces. Set aside.
  2. Step 3: Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes, stirring frequently. Then add the celery, cabbage, and carrots; cook for another 4 minutes.
  3. Step 4: Add in the broth. Top up with water or additional broth, 1 cup at a time, as needed to cover the ingredients in the pot. Increase the heat and bring to a low boil. Once boiling, reduce the heat the medium-low, partially cover the pot with a lid, and simmer for 8 minutes.
  4. Step 5: Add in the remaining zucchini and broccoli and simmer partially covered for another 8 minutes. After 8 minutes, all the vegetables should be fork-tender.
  5. Step 6: Add in the drained beans, freshly cracked black pepper, and the parsley. Stir. Simmer for 2 minutes, or until warmed through. Turn off the heat and allow the soup to cool.
  6. Serve: Ladle yourself a big bowl of warm soup. Enjoy.

Recipe Notes

Note 1: What to do with the leftover cabbage? Try some Sautéed Cabbage.

Nutrition

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Sick Day Soup

PT40M 1/2 rotisserie chicken 1 brown onion, diced 2 carrots, diced 1/4 head green cabbage, chopped 2 celery stalks, diced 8 cups salted chicken broth 1 small head broccoli, chopped 2 small zucchini, chopped 1/4 cup fresh parsley, chopped 2 tablespoons light olive oil salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 5 Servings Ingredients:

5 Servings

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