As soon as the New Year came this year, I was knocked down with a big fat cold that has since turned into a sinus infection. It’s been a blast but I am more than ready to be done with the whole thing so I getting extra rest and making sure to eat amazing, nourishing food like this bowl of Green Chicken and Veggie Soup.
The secret to this soup is blending cilantro, garlic, and serrano pepper in the blender along with some broth and then stirring it into the pot so that all of that immune boosting goodness (and amazing flavor!) is infused throughout the soup making every bite healing and delicious.
If you despise cilantro (like many do) simply swap in some parsley in it’s place. I like making a nice big pot of this soup on the weekend so I have it all week long as a quick, simple, healthy meal for lunch or dinner (and even breakfast sometimes!).
If you decide to give it a try, please come back and let me know what you think! And if anyone has a magical, natural remedy for a sinus infection, feel free to share that as well
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 carrots chopped
- 2 stalks of celery chopped
- 3 cloves chopped garlic
- 1 tsp. ground cumin
- 2 tsp. dried oregano
- 12 ounces shredded chicken I like using a rotisserie
- 2 small zucchini chopped
- 1 cup frozen corn
- 6 cups low sodium chicken broth or homemade stock
- 1 bunch cilantro stemmed
- 1 Serrano pepper
- A few handfuls of baby spinach chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.
- While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.
- Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.
- Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender.
- Finish with a few handfuls of baby spinach and enjoy!
Hannah says
Made this to take for lunch this week! I’m excited to try it tomorrow. Added a bit of turmeric, basil, Mrs. Dash salt free, and thyme. Added 1/4 cubed butternut squash and 1 pint of mushrooms instead of spinach and corn. Added 2 extra cups of liquid because of those as well as an extra carrot. I’m looking forward to this. THANKS, Dani for all your amazing recipes and tips.
Dani says
Anytime!! So glad you made it your own. Enjoy!
Carolina says
This was amazing! My kitchen smells like a restaurant! The ingredients totally go together! My mother in law has been sick and lost her appetite. I took her a container of this soup and she was very excited and looking forward to it. Thank you!
yolanda silva says
Oh my goodness is all that I can say. This is the best soup I have ever tasted . I cant believe how yummy and convient this soup was. I did add sliced avacdo to my bowl & it was delicious . Thank you so much for the great recipe.
Dani says
Yay!! I am so happy that enjoyed it. Thanks for letting me know.
Suzanne says
I came across this amazing soup recipe & your blog because my sister sent me the link to your delicious looking Corn & Avocado salad. As i laid in bed with a terrible sinus infection, i decided to look further at your other recipes in the blog. It was like heaven sent when lo & behold i immediately saw the immunity boosting chicken soup. I thought i have to make this! So i mustered the energy and made it exactly as printed except i used a jalapeño instead of Serrano pepper. It was truly so flavorful & chock full of vegetable & protein goodness. Even my husband & daughter raved! I want to try it now with sliced avocado & squeezed lime on top. This soup is definitely just what i needed. I follow many food blogs & never comment. But i felt compelled to in this case because it’s as if this recipe was calling my name especially with your description and all about sinus infection etc. I highly recommend this recipe because as you stated, the key is the blended cilantro, garlic, pepper & broth that truly set it apart from many other soups i have tried. Thank you for sharing!
Dani says
So glad you enjoyed this soup so much and I hope you are feeling better soon 🙂
Ana says
Hi,
Planning on trying your recipe that looks delicious and so heathy.
If I want to meal prep for the week, how long would this soup Be good for if I keep it in the fridge ?
should I leave the chicken apart and just added Into to the soup when ready to eat it?
Thanks!
Dani says
This soup will happily last up to one week! And yes, keeping the chicken separate would work well.
Alexandra says
Hi Dani,
Does this soup freeze well?
Thanks in advance!
Dani says
Yes, it would freeze great!
Stephanie says
Omg this soup is incredibly delicious! I left out the zucchini and used kale instead of spinach. I have Covid and can’t smell anything right now but can taste this and it is soooooo soothing and tasty!
Dani says
Hi Stephanie! I’m so glad you enjoyed this one. I hope you are feeling better.