Kitchen Sink Soup

Kitchen Sink Soup

Stay healthy this cold and flu season with a warm bowl of chicken soup. This recipe from viewers Connie and Lynn, Dr. Oz's favorite submission, uses whatever you have at home so it's never the same twice. If you're short on time, use organic or all-natural chicken stock instead of making your own stock.

Recommended

2-3 lbs chicken pieces, skin removed
2 tsp thyme
1 tbsp oregano
4 medium carrots
1 large onion
4 stalks of celery
salt and pepper to taste
8 cups chicken stock (homemade or store-bought)
2 cups cooked chicken or leftover meat you may have on hand (beef or pork work well)
1 tsp thyme
1 tsp oregano
1 heaped tbsp sesame seeds
about 4 cups of your favorite vegetables (fresh, canned, or frozen)

The Stock:
Rough chop the carrots, onion, and celery and set aside. Place the chicken pieces in a large pot and cover completely with water (approximately 8 cups). Add in the thyme, oregano, and a good pinch of salt and pepper and give it a stir.

Bring to a boil over medium heat and then add in the carrots, onions, and celery. Simmer for about 30 minutes.

Remove chicken and vegetables by pouring broth through a colander into a large pot or mixing bowl. Set aside chicken for later use. Season to taste with salt and pepper.

The Soup:
Rough chop any fresh vegetables and make sure to drain any canned ones.

Bring the broth up to a boil and then add in the thyme, oregano, sesame seeds and vegetables. Reduce heat and cook for about 30 minutes.

Once the vegetables are cooked through, add in meat and quinoa and give it all a stir. Continue cooking for about 5 minutes. Taste and season with salt and pepper as needed.
 

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