Appetizers / Soups / Salads

Chicken Soup for Sick Days takes 15 minutes to prepare.

Chicken Soup for Sick Days takes 300 minutes to cook.

Chicken Soup for Sick Days makes 11 servings.

The ingredients for Chicken Soup for Sick Days are:

FOR BROTH:
5 chicken thighs
1 carrot - cut into 3-4 chunks
1 celery stalk - cut into 3-4 chunks
5 mushrooms - cut in half
1/2 onion, cut into 3-4 chunks
handful of fresh parsley
2 thick slices fresh ginger
3-4 small cloves garlic, cut in half

SOUP:
Homemade Broth
2/3 cup short grain brown rice
1 large carrot, sliced thin
2 stalks celery, sliced thin
1/2 onion, sliced thin
15 fresh green beans, trimmed and cut into bite-sized pieces
1/4 tsp sea salt
pepper

Here is how you make Chicken Soup for Sick Days:

TO MAKE BROTH: Put all broth ingredients into a heavy soup pot. Cover with water (about 1/2-1 inch over top of ingredients). Bring to a boil. Cover and simmer over low heat for approximately 1 hour. Remove chicken pieces and take meat from bones. Refrigerate chicken and return the bones and skin to the pot. Continue cooking (over low heat, covered) for 2-3 hours more. Strain broth. Cool and skim fat from top.To make soup. Bring broth to a boil. Add 2/3 cup short grain brown rice. Cover and cook over low heat for 30 minutes. Stir pot and add vegetables. Return to a boil, and again cover and turn heat to low. Cook for 20 minutes, or until vegetables are tender. Chop chicken into bite-sized pieces and add to the pot. Leave soup over low heat (covered) until the chicken is warmed through. Season with salt and pepper to taste.1 serving = 1 cupNumber of Servings: 11Recipe submitted by SparkPeople user MICHTOTMAN.

The nutritional information for Chicken Soup for Sick Days is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 88.3

• Total Fat: 1.4 g
• Cholesterol: 26.0 mg
• Sodium: 94.2 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 2.6 g
• Protein: 7.7 g