Chicken Nettle Soup
My family is just in love with this soup. We’re not talkin’ your mother’s high-in-carbs chicken noodle soup here, we’re talkin’ nutrient-dense, hearty, spoon-lickin’ yummy Chicken Nettle Soup.
This was my first attempt at using a tonic herb in an everyday recipe and it’s since morphed into a family favorite that we have nearly every week during the winter months. The best part is, it’s easy-peasy.
Now that spring has come, it’s still important to fill our stomachs with wholesome immune-boosting foods like bone broth, nourishing vegetables and herbs like Nettle, carrots, onions and garlic. Because, let’s face it, the only thing worse than a winter cold is a spring one. So here’s to your health… and a spring full of new life and vitality!
Here’s what you’ll need:
- 6 cups bone broth
- 3 cups shredded chicken
- 1/4 cups butter
- 1 lg onion, diced
- 1 HEAD of garlic, chopped fine
- 6-8 carrots, chopped lengthwise and then sliced
- 6-8 stalks of celery, chopped
- 3 cups cooked rice or quinoa (optional)
- 1/3 cup dried nettle leaves, OR
- 1 cup of fresh nettle, blanched and finely chopped
- 8 oz fresh Shiitake mushrooms, stems removed and roughly chopped
- 1/2 cup fresh flat parsley, chopped
- salt and pepper to taste
- 1. Melt butter in a deep stock pot and add chopped onions, carrots and celery. Cook, stirring occasionally until crisp-tender.
- 2. Add shredded chicken and garlic. Cook for 1 minute more. Season with salt and pepper.
- 3. Pour in the bone broth and quinoa/rice, if using, and return to a simmer. Simmer gently for 10 minutes.
- 4. Add nettle and parsley and allow to sit, covered, for 10 more minutes.