Chicken Soup for a Sick Little (& fam)

Almost a week ago, in the middle of the night, Luke began uncontrollably coughing and wheezing: he has croup. There’s nothing as heartbreaking as seeing your baby not feeling well: but the anxiety and fear croup caused me is inexplicable. Croup is something I hope you never experience as a parent: I stayed up for two nights straight to be sure that when he wasn’t coughing and was sleeping-he was still breathing. The first thing I did, besides call the doctor, was think of every possible way I could help him get through this illness as quickly as possible. And of course the first thing that came to my mind was: CHICKEN SOUP!

Ironically, I was given a chicken soup recipe from a friend a few weeks back, so I pulled it up and I made some alterations to it, as I always do with every recipe.

It got Luke eating, and drinking, softened some of my worries: and was so delicious both Anthony and I had a few servings as well.

Pro tip: Make it, and freeze it, so you don’t have to think about going to the store if your LO ever gets sick and you can just pull it out and heat it up on the stove!

INGREDIENTS:

  • 1/2 Organic Yellow Onion chopped

(Full disclosure-I only used 1/2 of an onion-because I HATE onions and they make my eyes burn. Only a mother’s dedication to her baby’s healing will get her to knowingly put herself in pain lol  If you don’t hate cutting onions and always omit them from recipes…go for a full.)

  • 3-5 Organic Chicken Breasts (boneless)

  • 4-6 Cloves of garlic minced

  • 2 Organic Large carrots, or a handful of baby carrots, chopped up

  • 3 Organic celery sticks chopped up

  • 1.5 tsp Organic Turmeric Powder

  • 1 tsp Organic Fresh Rosemary (I used scissors to cut these)

  • 1 tsp Organic Fresh Thyme stripped off the stem

  • .5tsp Organic Dried Nettle Leaf (Blog post on why postpartum mama’s, and preconception people’s should have this on hand)

  • 2 Cups Organic Beef Bone Broth

  • 5 Cups Organic Chicken Stock 

  • A Pinch of Himalayan Pink Rock Salt

  • 1 TBS EVOO

  • 1 Cup Pearl Cous Cous (Or I just threw in the whole box from Trader Joes )


HOW TO:

I used an instant pot, but you can totally use a slow cooker/stove top.

  • Saute EVOO, Garlic, Onion, Celery, and Carrots until onions are translucent

  • Add Herbs, and Turmeric let cook for about one minute

  • Throw in broths and chicken breasts- and let it come to a boil (If using instant pot, switch to “soup” setting

  • Once it’s boiling, take off lid and throw in the cous cous and let it “keep warm” for another 20 minutes.

TA DA!

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