Best 4 Julies Chicken And Greens Soup For Sickies Recipes

**Introducing Julie's Chicken and Greens Soup for Sickies: A Comforting and Nourishing Remedy**

When you're feeling under the weather, there's nothing quite like a warm, comforting bowl of soup to help you feel better. Julie's Chicken and Greens Soup for Sickies is just the ticket. This easy-to-make soup is packed with wholesome ingredients that will help you fight off your cold or flu. With its tender chicken, hearty broth, and plenty of fresh vegetables, this soup is sure to soothe your sore throat and ease your aches and pains. Plus, it's a great source of vitamins and minerals, which will help you recover faster.

This article features two recipes: one for the classic Chicken and Greens Soup, and a second recipe for a vegetarian version made with tofu. Both recipes are simple to follow and can be easily customized to your liking. So whether you're a meat-eater or a vegetarian, you can enjoy this delicious and healing soup.

**Classic Chicken and Greens Soup Recipe:**

* This recipe uses bone-in, skin-on chicken thighs for extra flavor.
* The soup is simmered with a variety of vegetables, including carrots, celery, onions, and garlic.
* Fresh herbs like thyme and parsley add an extra layer of flavor.
* The soup is thickened with a cornstarch slurry, making it rich and satisfying.

**Vegetarian Chicken and Greens Soup Recipe:**

* This recipe uses tofu as a meat substitute.
* The tofu is marinated in a flavorful mixture of soy sauce, rice vinegar, and garlic before being added to the soup.
* The soup is simmered with a variety of vegetables, including carrots, celery, onions, and garlic.
* Fresh herbs like thyme and parsley add an extra layer of flavor.
* The soup is thickened with a cornstarch slurry, making it rich and satisfying.

Here are our top 4 tried and tested recipes!

CHICKEN SOUP WITH TOASTED FARRO AND GREENS

Chicken Soup With Toasted Farro and Greens image

Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.

Provided by Colu Henry

Categories dinner, weeknight, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 medium leeks, white and light green parts only, halved and thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and thinly sliced into rounds
1 celery stalk, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon fennel seeds, gently crushed or roughly chopped
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 cup farro, rinsed
6 cups homemade or store-bought low-sodium chicken stock
3/4 pound boneless, skinless chicken thighs
5 cups stemmed and roughly chopped Swiss chard, or other quickly-wilting greens like kale or spinach
Lemon zest, for serving (optional)

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
Ladle into bowls and grate lemon zest over top, if desired.

ITALIAN SAUSAGE AND GREENS SOUP

Italian Sausage and Greens Soup image

This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!!

Provided by Lakme

Categories Collard Greens

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb Italian sausage (I use turkey)
2 tablespoons olive oil
1 tablespoon fennel seed
1/4 cup bacon, ends (I use Hempler's)
1 onion, chopped
2 -3 garlic cloves, chopped
1/2 lb mushroom, sliced
3 cups chicken broth
1 cup cannellini beans, drained
other vegetables (corn, green beans, etc.)
1/4 cup pasta (some small shape)
1 cup water (may need more)
2 bunches mixed greens, chopped (collards,chard,baby bok choy, etc.)

Steps:

Saute Italian sausage and fennel seeds in olive oil.
When browned, pour into soup pot.
Saute the bacon until brown.
Pour into soup pot.
In same skillet, saute onion and garlic.
When lightly brown, pour into soup pot.
Saute mushrooms until tender and pour into soup pot.
Add beans to soup pot.
Add chicken stock to soup pot.
Add enough water to cover contents and bring to boil.
Add pasta,cover, and simmer for 7 minutes.
Add chopped greens and more water if needed to come to about two inches below greens.
Cover and simmer for 20 minutes until greens are tender.
Enjoy! - Better the second day!

SAUSAGE AND GREENS SOUP

Sausage and Greens Soup image

Really good soup, cooks quickly. My boyfriend requests it weekly. Serve with a loaf of crusty bread. The recipe says Cajun sausage, but it works just as well with any kind of smoked sausage, including turkey. Just add extra Cajun seasoning to taste.

Provided by greengirl512

Categories Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces cajun-style smoked sausage
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can navy beans or 1 (14 1/2 ounce) can great northern beans
3 cups chicken broth
5 cups spinach or 5 cups kale
salt and pepper
cajun seasoning

Steps:

Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
Sprinkle with salt, pepper and cajun seasoning to taste.
Add chicken broth, and bring to a boil.
Add diced tomatoes, simmer for about 3 minutes.
Add greens, and cook over medium-low heat until tender.
add beans, and cook until heated through.

BEANS AND GREENS SOUP

Beans and Greens Soup image

Make and share this Beans and Greens Soup recipe from Food.com.

Provided by Cindy Hartlin

Categories Vegetable

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 Italian sausages, casings removed
1 carrot, finely diced
1 stalk celery, finely diced
1 onion, finely diced
2 cloves garlic, minced
6 cups chicken broth (1.5 L)
1 (28 ounce) can chickpeas, rinsed, drained
4 cups spinach, Coarsely torn, tough, stems discarded
1 pinch cayenne pepper

Steps:

Heat olive oil, sausage, carrot, celery, onion and garlic in a large
frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
Remove 4 cups soup and puree in a blender or food processor until smooth.
Return to saucepan, stirring to blend.
Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.

Nutrition Facts : Calories 247.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 11.8, Sodium 1129, Carbohydrate 27, Fiber 5.3, Sugar 1.8, Protein 13.3

Tips:

Use fresh ingredients: Fresh vegetables and herbs will give your soup the best flavor. If you can, buy them from a local farmer's market or organic grocery store.
Don't be afraid to experiment: There are many different ways to make chicken and greens soup. Feel free to add or omit ingredients to suit your own taste. For example, you could add some chopped carrots or celery, or use a different type of greens, such as spinach or kale.
Make a big batch: This soup is even better the next day, so it's a great option for meal prep. You can also freeze it for later.
Serve with crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Julie's Chicken and Greens Soup for Sickies is a delicious and comforting soup that is perfect for a cold or flu day. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and healthy soup that the whole family will enjoy.