I have to say I am one lucky girl. I got to go on a cruise to South America this Holiday Season.
The cruise went all the way down the coast of Chile, ending up in Argentina.
Starting in Valparaiso, we cruised through Puerto Montt and went horseback riding surrounded by 8 volcanoes!
We then continued through The Island of Chiloé!
As we kept going, we passed through The Chilean Fjords!
Then off to Punta Arenas for some penguin action!
Before I headed back to America, we had a birthday party for our dear friend, Chris! What better way to have a birthday party than to make it a COSTUME party: Marie Antoinette and Louis XVI.
I got off at the end of the world: Ushuaia, Argentina, and then spent a night in Buenos Aires on my way home.
My parents continued onto Antarctica, and I went back to work. To say the least, our Christmas Vacation was a winter wonderland and it was very magical.
Now I am back, and have a yucky cold from the day and a half of travel, and jet lag. My life has been go-go-go! And my body is saying: STOP, you are doing too much!!!! I have been sick for over a week now, and realized that the only cure at this point is to make chicken vegetable soup or in my case Sicky-Chicky Veggie Soup!! Something is going around and hopefully this soup can help all those who have caught this cold.
I made this without pasta noodles, so it is just veggies and chicken; BUT I added zucchini spiralized noodles at the end (so it really does taste like chicken noodle soup). I only want to stick good things in my body when I am sick, PLUS it’s the beginning of a New Year…so being healthy is on everyone’s mind. Here you go! I hope it cures you, like it did me. Bon Appétit.
Serving 10+ people
Prep Time: 15 minutes
Cooking Time: Low for 6-7 hours or High for 4 hours
1 1/2 lbs boneless skinless chicken breasts
1 lb chicken tenders
6-7 medium carrots, peeled and chopped
1 medium yellow onion, chopped
4 stalks celery, chopped
3 cloves garlic, minced
3 Tbsp extra virgin olive oil
6 cups chicken broth (3 – 15 oz cans)
1 cup water
1/2 tsp dried thyme
1/2 tsp garlic salt
1/2 tsp dried rosemary, crushed
1/4 tsp celery seed, crushed
2 bay leaves
Salt and freshly ground black pepper, to taste
3 1/2 Tbsp chopped fresh parsley
1 Tbsp fresh lemon juice
Parmesan cheese, for serving (optional)
4-5 Zucchini (for spiralizing, also optional)
Place the Chicken Breast and Chicken Tenders in The Crockpot.
Chop the carrots, onion, celery, and garlic.
Place them in The Crockpot.
Drizzle olive oil over top.
Then add in chicken broth, water, thyme, rosemary, parsley, celery seed, garlic salt, bay leaves, and season with salt and pepper to taste. Cover and cook on low heat for 6 – 7 hours or high for 4 hours.
Remove cooked chicken and allow to rest 10 minutes (it will be hot), then dice into bite size pieces.
Stir in lemon juice and toss in cooked, shredded chicken.
Let that sit for 10 minutes, and Spiralize the zucchini (save extra zucchini for leftovers).
Fill a bowl up half way with the raw spiralized zucchini, and pour the chicken veggie soup over the top.
Note: You don’t need to cook the zucchini. Once the hot soup hits the zucchini it will heat it up just right.
Serve with Parmesan cheese on top, if desired.