` Sicky-Chicky Veggie Soup - Chez Chelsea
  • January 11, 2015

Sicky-Chicky Veggie Soup

 

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I have to say I am one lucky girl. I got to go on a cruise to South America this Holiday Season.

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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!

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We then continued through The Island of Chiloé!

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 As we kept going, we passed through The Chilean Fjords!

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Then off to Punta Arenas for some penguin action!

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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.

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I got off at the end of the world: Ushuaia, Argentina, and then spent a night in Buenos Aires on my way home.

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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.

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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.

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Sicky-Chicky Veggie Soup

Serving 10+ people

Prep Time: 15 minutes

Cooking Time: Low for 6-7 hours or High for 4 hours

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Ingredients:

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)

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Directions:

Place the Chicken Breast and Chicken Tenders in The Crockpot.

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Chop the carrots, onion, celery, and garlic.

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Place them in The Crockpot.

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Drizzle olive oil over top.

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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.

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Remove cooked chicken and allow to rest 10 minutes (it will be hot), then dice into bite size pieces.

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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).

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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.

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