If you read my nutrition post on natural nutrition related cold remedies, I mentioned using garlic in my homemade chicken noodle soup. I haven’t made this recipe many times but my secret is using vegetable orzo instead of noodles, and adding miso to the broth. Below is my “recipe” but you definitely have to make it your own and add what you like, feel free to add other veggies or herbs!
Ingredients: 1-2 cups chicken broth, 2-4 cups warm water, 1-2 TBSP miso, 1-2 cups chopped carrots, 1 chopped white onion, 2 baked and shredded chicken breasts, 1 cup orzo, multiple seasonings (garlic, thyme, bay leaves, basil, garlic powder, etc)
Directions:
1) Add the broth, miso, water, chopped veggies, and cooked chicken to crockpot. Note: you could probably add raw chicken and let it cook in the crockpot (and then shred it) but I wanted to have this done before bedtime so I had precooked the chicken as a time saver. My overall crockpot time was 6 hours but if the chicken is raw you’ll probably need closer to 8-10. Just make sure chicken is cooked through, no pink!
2) Add seasonings! I used: 2 bay leaves, 1 TBSP basil, 1 TBSP thyme, 1-3 chopped garlic cloves, 1 TBSP garlic powder, and a little salt and pepper. Remember season however you like, I just love dried herbs and tend to go overboard.
3) An hour before the time on the crockpot is up, add the orzo. The orzo will expand and suck up that broth so don’t add too much or it will turn into more of a stew than a soup. If this happens, add a little more chicken broth or water and miso mixture.
4) Make sure orzo is cooked through and you’re done! You can serve immediately, use for leftovers during the week, or freeze some for a later date. I did all of the above.
Enjoy your soup and if you’re sick like me, feel better soon!!
Ingredients: 1-2 cups chicken broth, 2-4 cups warm water, 1-2 TBSP miso, 1-2 cups chopped carrots, 1 chopped white onion, 2 baked and shredded chicken breasts, 1 cup orzo, multiple seasonings (garlic, thyme, bay leaves, basil, garlic powder, etc)
Directions:
1) Add the broth, miso, water, chopped veggies, and cooked chicken to crockpot. Note: you could probably add raw chicken and let it cook in the crockpot (and then shred it) but I wanted to have this done before bedtime so I had precooked the chicken as a time saver. My overall crockpot time was 6 hours but if the chicken is raw you’ll probably need closer to 8-10. Just make sure chicken is cooked through, no pink!
2) Add seasonings! I used: 2 bay leaves, 1 TBSP basil, 1 TBSP thyme, 1-3 chopped garlic cloves, 1 TBSP garlic powder, and a little salt and pepper. Remember season however you like, I just love dried herbs and tend to go overboard.
3) An hour before the time on the crockpot is up, add the orzo. The orzo will expand and suck up that broth so don’t add too much or it will turn into more of a stew than a soup. If this happens, add a little more chicken broth or water and miso mixture.
4) Make sure orzo is cooked through and you’re done! You can serve immediately, use for leftovers during the week, or freeze some for a later date. I did all of the above.
Enjoy your soup and if you’re sick like me, feel better soon!!