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Winter Immunity Soup

January 18, 2018


You know what my favorite part about that shot is? How you can see the reflection of my camera lens in the spoon. HEEHEE. Whoops. Oh well, people, that’s real life, right? And what you should be looking at is this delicious soup that’s jam-packed with immunity-boosting, healthy ingredients that will hopefully ward off this particularly awful winter flu that’s been going around this year.



I’m going to go over what I put into this soup and exactly why, not only so you can see the reason I am calling this “Winter Immunity Soup”, but also so you can think about how to incorporate some more of these foods into your diet this winter. And judging from the poor performance of the flu shot this year (less than 10% effective…really?!) this upgrade from chicken noodle soup proves that with the right swap-out of ingredients, this might be your best way yet to prevent getting sick this year.


And if you are already sick, the vitamin C and bone broth will help break up some of that congestion and I hope make your moments under the weather a liiiiiittle more bearable. Warm broth soothes an already-sore throat of course, and some studies show the salty broth keeps mucus secretions thin in the same way coughing medicine does.



In this soup, I have included and/or swapped out certain ingredients to make it a little more winter-weather friendly. I swapped out most of the traditional broth for bone broth, because it contains amino acids that reduce inflammation and contain collagen to enhance intestinal health. I added two carrots because they aid in producing Vitamin A, improving immune health. Garlic has disease-fighting antioxidants that ward off any potential invaders. And as a twist on the classic noodle soup I added orzo (just because I had it on hand and I find it easier to eat than big noodles) and the juice of a full Meyer Lemon, which are in season right now, and contain antibacterial properties, can help lower fevers, and are extremely high in vitamin C.  This applies to all lemons, not just Meyer lemons, I just find the Meyer lemons to be slightly more floral than traditional ones and taste very refreshing in this soup. But whatever you have on hand or can find, go for it!


I’m thinking of just putting this soup in little syringes and selling it as a delicious alternative to the flu shot- not to mention a LOT more fun to take!  Just eat a cup of this soup, and call me in the morning ☺




Winter Immunity Soup


2 chicken breasts, can cook raw ones or use from a rotisserie chicken

Salt and pepper for chicken breasts to taste

3 tbsp canola oil, divided

2 tsp pepper, divided

2 tsp kosher salt, divided  

½ sweet yellow onion, diced

2 carrots, peeled and sliced

1 celery stalk, diced

1 tsp dried thyme

1 tsp dried parsley

2 C. Chicken Bone Broth

2 C. Vegetable Broth

¾ C. Orzo pasta

The juice of 1 lemon (I used a Meyer lemon)


  1. In a Dutch oven, pour in 1 tbsp of the oil, sprinkle 1 tsp of both the salt and pepper over the chicken breasts and cook the chicken breasts 4-5 minutes on each side or until done. If using rotisserie chicken breasts, just shred the cooked pieces of breast meat and set aside.

  2. Put more canola oil in the pan and on medium heat sauté onions, carrots, celery, remaining salt and pepper, thyme and parsley until reduced and the onions are translucent, 3-4 minutes.

  3. Return chicken to the pot and add in the bone broth, vegetable broth and orzo pasta. Cover and simmer for 10-12 minutes.

  4. Add in the juice from the lemon and serve immediately! Enjoy!


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