Chicken Soup for the Flu

January the 2047th is killing us. My kids have been sick for forever and it’s too cold and wet outside to do anything. Today I decided I had enough and went a little crazy. If you want to know why I picked the ingredients I did, read that at the bottom. 😊 I would love to share but I also know you want the recipe more!

Here’s the soup recipe I made today, in approximations.

3 chicken breasts

1 onion, diced

4-5 garlic cloves, pressed

1-2 tsp fresh ginger, grated or pressed

3 large carrots, peeled and thinly sliced

4 celery stalks, diced

1 bell pepper, diced

8 C homemade chicken stock

2 C chopped kale

8 oz mushrooms, sliced

1 handful fresh parsley, chopped

Salt to taste

Pepper to taste

Turmeric to taste

Some pasta, if it will fit.

Put the chicken breasts at the bottom of the inner pot of your pressure cooker. Top with the garlic, Ginger, onions, turmeric, salt and pepper. Then add the carrots, celery, pepper, and broth. Place lid on pressure cooker and select “soup/stock” mode and press start.

After cooking has finished, allow for a 10 minute natural pressure release. Then release any remaining pressure.

Add kale, parsley, mushrooms, and pasta. Set to “sear” or “saute” and boil until noodles are cooked to your liking.

I loved how this soup turned out and will make it again! It makes a lot so you can have plenty of leftovers to keep on hand while fighting colds and the flu.

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