Flu season is in full swing and there is nothing better to combat those sick day blues than a homemade soup made with cold fighting magic. This soup was made on a whim when my boyfriend woke up sick on the day of the 45th Inauguration… coincidence? Probably not. However, the closest “casual chain” that made soups were incredibly overpriced and I did not feel like they would do the feel-better-quick-trick like a true, homemade soup could. So, I decided to gather the ingredients I felt would help rid our bodies of this possible Trump-induced sickness. The outcome was delicious and instantly made both of us feel better. We kept the soup on warm in the crockpot all day, helping ourselves to generous portions and stored in the fridge when done.
Ingredients:
3 x48oz boxes of low sodium chicken broth
1 Rotisserie chicken, or one whole chicken baked all the way through, shredded
2 Cups of baby spinach/kale chopped
1 White onion chopped
2 Jalepenos, cut into thirds
3-4 Russet Potatoes Cubed
1 lb carrots, cut into coins
3 Garlic bulbs, crushed and chopped
2 lemons
½ Tbsp ground ginger
1 teaspoon turmeric
½ Cup Apple Cider Vinegar
2 Tablespoons Black Pepper
Salt to taste
Directions:
1. In a large pot, place the chopped onion and 1 box of broth then bring to a boil & lower heat to simmer. Add the Spinach/Kale mix, Jalapenos, potatoes, carrots and garlic, add more broth if needed and bring to a boil.
2. In a crockpot, or in your pot with the previous ingredients, add the juice of two lemons, the turmeric, Apple Cider Vinegar, Black pepper, ginger and stir. If you’re using a crockpot, transfer the ingredients from the stove into the crockpot and place on warm.
3. The soup can be put on warm in the crockpot and can stew all day or served immediately and stored.
jawpy cooks 