This time of the year seems to have everyone feeling a bit under the weather. Regardless if it’s because of the flu or simply because it becomes much easier to stow yourself away in your house during this time of the year, February is full of less smiles than I am used to seeing. I especially have been feeling the low-points of the season recently. Making it to the gym is harder, making plans after work seems impossible, and I am still juggling about twelve other things that I have already dedicated myself to. Don’t get me wrong, I love having a million different projects in the works at a time but it can wear a woman down.
This week, I decided that my worn down body deserved a treat from my also-exhausted brain.
I have to admit, when I was a kid, I liked one soup and one soup only. Chicken noodle. As I got older, the noodle part stopped playing such an important role, while the chicken and veggies took centerstage, especially during those time I was to ill to crawl from the bedroom to the kitchen for something as simple as a cup of tea.
This WAS, however, where the idea for a ‘reset’ soup was born. I wanted something simple, healthy, and sure to provide me with nutrients. While there are plenty of recipes online for soups that are thought to “cleanse” you, I just wanted something that had whole, easily attainable ingredients, that would not only be satisfying when my immune system seems to be on its last leg, but that could also be used for those weeks that followed after I had treated my body more like a garbage disposal than my own proverbial temple.
While this recipe can easily be thrown together in a soup pot, I chose to make it in my deeply-loved crockpot. The more recipes that appear on this site, the more you will realize where a crockpot lives on my list of priorities and belongings.
To begin with, I needed to get the ingredients into the pot that would take awhile to cook. I coated the bottom of the crockpot with light oil and then proceeded to dice the garlic, onion, and celery. I then grated the ginger and combined all of those ingredients into the pot. I left them covered for around 15 minutes.
While the first ingredients cooked, I washed the chicken breasts, patted them dry, covered them lightly in salt and pepper, and put them into the crockpot. I then poured half the chicken broth into the pot as well. Now it was time to wait about 3 hours.
When the time had passed, the next step was to add the frozen peas and broccoli. I added the whole bags. After all, it’s a reset and I can use as many veggies in my meals as possible. I also poured in the remaining chicken broth, covered and let the soup set until the broccoli was tender.
And that was that. Soup ready, reset to come.
Chicken & Veggie Reset Soup
- Turn on your crockpot and begin heating the oil in the bottom of it. Add the chopped onions, celery, ginger, and garlic. Cover crockpot for 15-20 minutes. While this happens, rinse the chicken breasts, pat dry and cover in salt and pepper. Then add the chicken breasts, one quart of the broth, carrots, and one teaspoon sea salt.
- Cover and let simmer for 3+ hours, until the chicken breasts are cooked through.
- Add the broccoli, peas, the second quart of chicken broth and parsley to the pot. Continue to cook covered to soften the broccoli. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm. Easy as can be.