Chicken soup is a timeless tradition and has been the recipe of choice when it comes to helping to nourish sick people back to health. It's no wonder! Chicken soup, especially when made with homemade bone broth, is teeming with easy to absorb vitamins and minerals. It's warm, it's yummy, and it's the perfect dish to comfort you when you're not feeling well. Today, we are excited to share our twist on this timeless classic- our Adrenal Nourishing Chicken Soup Recipe.
Part of the reason chicken soup is so great when you are sick, is because it is very hydrating. The minerals in the broth are great for replacing lost electrolytes, which is great for when you are sick and not eating or drinking much, but also great for adrenal health. This is because mineral imbalance is very common for those with stressed adrenal glands.
When this soup is made using a bone broth, the amino acid glutamine is released from the bones and into the broth. This particular amino acid is great for helping fuel the production of white blood cells, this is great for immunity. When our adrenals are fatigued, depleted cortisol levels and hormonal imbalance can add stress to our immune system. Therefore a meal like this is perfect to add to your adrenal fatigue recovery diet.
Here is the recipe for our Adrenal Nourishing Chicken Soup:
1-litre bone broth
1 onion chopped
5 cloves garlic, chopped
3 stalks of celery, chopped
3 carrots, chopped
1 cup enoki mushrooms
1 cup cherry tomatoes, halved
1/2 cup chopped parsley
1/2 cup chopped basil
3 tbsp tamari
1/2 tsp cayenne pepper (can add more or less depending on taste)
3 cups cooked chicken, chopped or pulled
3 cups, chopped greens added right at the end
Directions:
Heat 2 tbsp of grass fed ghee or olive oil in your soup pot.
Once heated, add onions and cook for a few minutes until they start to become translucent. Add in garlic, celery, and carrots. Stir well and cook for 5-7 minutes until they start to soften. Add in bone broth and turn heat up to medium to bring it to a simmer.
Add your tamari and hot sauce and stir well. Add in your mushrooms, cherry tomatoes, and herbs. Simmer your soup for 10-30 mins. Taste the broth and adjust seasoning as necessary.
At the last minute, add in your greens and stir in until soft. (Sometimes I omit this and add the greens to my bowl raw and pour the hot soup on top of them. This way they won’t go too mushy in your soup if it sits in your fridge for a few days).
This recipe is very simple to make and makes great leftovers that you can freeze for a rainy day. We love topping ours with hemp hearts for a little extra protein and anti-inflammatory fats.
All the most delicious & nourishing vibes,
Danielle + The HYAF Team