Natural Grocers Immune Kickin’ Chicken Soup
I’ve been eager to have a really great chicken soup recipe for years. And while it couldn’t hurt to have multiple winners, I really loved this one. I made quite a few modifications due to preferences and lack of volume of ingredients and so on. But, just truly delicious and comforting. I feel like I could just sip the broth from this all day (it does have coconut milk in it, so…)
Here are the changes I made:
-I didn’t use any miso, since it’s not for me.
-Only about 4 oz of mushrooms, because that’s what we had.
-Only 1 bell pepper
-1 tsp. dried ginger, since I didn’t have fresh. Probably could have done more, but this worked
-1 tsp. minced garlic, which really only equals about 2 cloves, so I probably could have added more
-1 pound of chicken. Didn’t want to use too much this time, in case the recipe was a bust.
-Only 4 cups chicken broth, then 4 cups water with veg. broth cube
-A little less spinach. (I forgot to defrost our frozen spinach, so I just heated it a little bit before adding to the CrockPot.)
I’m curious to see how the leftovers will look with that coconut milk, but I’m sure a reheat will solve any separating.
SOooo delicious and definitely part of my new go-to recipes.