Almost every weekend during the winter, I make a big pot of soup to last my family most of the week. This chicken soup is hands-down the most popular soup in the rotation–and it’s one that my kids ask for regularly. Actually, they ask for “chicken poop” since that’s how my 2-year-old pronounces it, and my 4-year-old happily joins in on the fun. Ahh, boys.

There’s nothing more comforting than a bowl of chicken soup, and I love soups as a way to get veggies in my kids–and that doesn’t involve begging them to eat a pile of broccoli on their plate. But this chicken soup come with additional health perks. Yes, it’s packed with winter veggies, but we also add quinoa for extra fiber and protein, and turmeric–a spice that has powerful health and mood-boosting properties (important for the wintertime blues!). Using bone-in chicken thighs gives the soup a rich taste and makes it a bone-broth-style soup that can cure any winter sniffle.

I hope your family enjoys it as much as mine.

 

ULTIMATE CHICKEN SOUP

Makes 8 servings

Ingredients:

2 tablespoons olive oil

1/2 pound carrots, peeled and diced

4 stalks celery, diced

1 onion, diced

1 sweet potato, peeled and diced into 1/2 inch pieces

2 sprigs rosemary leaves, minced (discard the stems)

1 teaspoon ground turmeric

1/2 cup quinoa, rinsed

1.5 pounds organic bone-in chicken thighs

8 cups organic low sodium chicken stock (homemade or store bought)

salt and pepper to taste

 

Directions:

In a large soup pot over medium heat, add onions, celery, carrots, and sweet potato, and cook, stirring occasionally until vegetables are soft. (Patience is key here, since waiting for the veggies to soften is crucial for the flavor base of the soup.)

Stir in rosemary and turmeric and cook for 2 minutes more.

Pour in quinoa and top with chicken thighs. Pour in stock making sure that chicken is fully submerged. Bring to a boil, then reduce heat and simmer until chicken reaches an internal temperature of 165 degrees, around 25-30 minutes.

Using tongs, carefully remove chicken from the pot and place on a cutting board. Let cool for 10 minutes before handling. Once cooled, discard skin and bones, and chop up meat into 1-inch pieces. Return to the pot and stir until all ingredients are combines. Season with salt and pepper.