Best Get Well Soup Recipes

GET WELL CHICKEN NOODLE SOUP

Steps:

• Place chicken breasts in the bottom of a tall stock pot. Sprinkle with salt and pepper and add chicken stock and enough water to cover and allow the chicken to float slightly. Bring to a boil then reduce to low and simmer until the skin is pulled back and the meat is white.
• Remove the chicken breasts and place on a cutting board. Skim the foam off the top of the soup. Add the celery, carrots, onion, and poultry seasoning. Cover and simmer.
• Allow the chicken to cool so that you don't get burned while handling it. Remove the skin from the chicken breasts and cut away all the meat. Cut meat into small bite-sized pieces. Add meat back to the soup. Taste the broth about twenty minutes after the chicken has been added. Add salt, pepper, and poultry seasoning to taste.
• About fifteen to twenty minutes before you are ready to serve, break the noodles in half and add to the soup. Cook until just past al dente.

GET WELL SOUP

Steps:

• Scrub the yams and cover with cold water in a soup pot with peeled carrots. Boil gently until fork tender. Remove the skins from the yams and return to the pot. Add remaining ingredients except rosemary and celery, and continue to simmer until all vegetables are tender. Transfer the vegetables in batches to a food processor and puree. Return to pot and add rosemary and celery, and enough water so the soup is very thick but not pasty. Correct seasonings and heat very hot. Serve with a dollop of sour cream sprinkled with pepitas for a hearty main dish/soup. Enjoy!

SLOW COOKER GET-WELL-QUICK ANCIENT WHEAT CHICKPEA SOUP RECIPE - (4.6/5)

Steps:

• Please note: This recipe uses a 4 quart slow cooker. Add all the ingredients except for nutritional yeast, salt and pepper to a 4 or 5 quart slow cooker. Cook on low 8 to 10 hours (or on high 4 to 5 hours). Before serving remove bay leaves and rosemary stem. Add nutritional yeast if using as well as salt and pepper to taste.

GET WELL SOON SOUP

Steps:

• Combine all stock ingredients in a very large stockpot.
• Bring to a boil & simmer 1 1/2 hours.
• Remove chicken to a strainer set over a large bowl. When cooled, pick meat off bones & reserve for another use.
• Let vegetables simmer another hour then strain. The liquid should be significantly reduced.
• While stock is blissfully simmering away, make meatballs.
• Preheat oven to 350°F.
• Combine all meatball ingredients well with your hands.
• Shape into 1" balls. You should get about 2 dozen.
• Place on a baking sheet & bake 15 minutes. Roll around on baking tray & bake another 15 minutes.
• When stock is done & strained, put 8c into a large soup pot. Reserve the rest for a myriad of other dishes. It also freezes very well.
• Add all the vegetables to the stock.
• Bring to a boil & simmer until veggies are tender - about 15 minutes - breaking up the tomatoes a bit as it simmers.
• Add meatballs & heat through another 10 minutes.
• Taste for seasoning; add salt & pepper as necessary. Add parsley & serve.
• We enjoyed this garnished with freshly grated parmesan cheese.