Chicken Soup - Comfort in a Bowl with a Nutrient-Packed Twist

Chicken soup, the ultimate comfort food, is a heartwarming dish that brings a sense of nostalgia and warmth with every spoonful. The first time I made this chicken soup, I was feeling the onset of a cold and wanted something nourishing and soothing. I remembered I had some leftover cooked chicken from a recent KFC meal that I had frozen for later use. This soup quickly became a staple in my kitchen, offering both convenience and a delicious, hearty meal.

One particularly cold evening, I could feel the chill seeping into my bones. As I rummaged through the freezer, I found some leftover KFC chicken I had frozen from earlier meal. It was the perfect opportunity to create a comforting soup that would not only warm me up but also provide a nutritious boost. The aroma of garlic and onions sauteing in the pot instantly filled my home with a cozy atmosphere. As I added the frozen vegetables, chicken, and rice, the anticipation of a comforting meal grew. The addition of creamed corn gives the soup a unique sweetness, and the fresh parsley garnish adds a pop of color and freshness.

This chicken soup is a powerhouse of nutrients. It's loaded with vegetables like peas, carrots, and corn, providing essential vitamins and fiber. The chicken adds a good source of protein, while the rice makes it hearty and satisfying. This soup is perfect for boosting your immune system and keeping you warm during cold days.

 

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Recipe: 

Chicken Soup – Comfort in a Bowl with a Nutrient-Packed Twist

Ingredients (Serves 6-8)

• 2 tablespoons (30 ml) oil
• 1 tablespoon (15 g) minced garlic
• 1 onion, chopped
• 500 grams (4 cups) of frozen vegetables (peas, carrots, corn)
• 2 teaspoons (10 g) chicken powder
• 1/2 teaspoon (2.5 g) dried parsley
• 1/2 teaspoon (2.5 g) dried thyme
• 1/4 teaspoon (1.25 g) black pepper
• Salt to taste
• 1 liter (4 cups) chicken stock
• 1 liter (4 cups) water
• 300 grams (10.5 oz) cooked chicken, shredded
• 1 cup (190 g) uncooked rice
• 3 leaves cabbage, about 170 grams (6 oz), chopped
• 1 can (420 g) creamed corn
• 1 tablespoon (15 g) fresh parsley, finely chopped for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Add the minced garlic and chopped onion, and cook until the onion is translucent.
2. Add the frozen vegetables to the pot and stir well.
3. Add the chicken powder, dried parsley, dried thyme, black pepper, salt, chicken stock, water, cooked chicken, and creamed corn to the pot. Stir to combine.
4. Cover with a lid and bring the soup to a boil.
5. Once boiling, add the uncooked rice and chopped cabbage. Reduce the heat and let it simmer for about 15 minutes, stirring occasionally, until the rice is cooked and the cabbage is tender.
6. Garnish with fresh parsley before serving.

 

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Tips for Making Chicken Soup

1. Substitute Ingredients: For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable stock instead of chicken stock. You can also swap the rice with quinoa or barley for a different texture. For a low-carb option, try cauliflower rice.
2. Herb Variations: Fresh herbs like rosemary or basil can be added for different flavors. If you don't have dried parsley or thyme, use fresh ones but double the quantity.
3. Creamy Twist: For a creamier soup, stir in a cup of heavy cream or coconut milk towards the end of cooking.
4. Extra Flavor: Add a splash of lemon juice or a dash of hot sauce for an extra kick.

 

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Wrap-Up

This chicken soup is a delightful blend of flavors and textures that will warm your heart and soul. it's easy to make and perfect for any occasion. I hope you enjoy making and eating this soup as much as I do. Don't forget to share your own versions and experiences in the comments below!

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