The Healing Power of Brothy Soups: A Recipe for Wellness

When the weather turns chilly, there’s nothing more comforting than a steaming bowl of brothy soup. Unlike creamy counterparts, brothy soups are light, hydrating, and nutrient-packed, making them the perfect companion for the colder months. One standout is my Chicken and Wild Rice Soup with Greens, a hearty and wholesome dish that nourishes both body and soul.

This soup is a powerhouse of nutrients. The base—a blend of chicken stock and water—keeps it low in calories while delivering essential electrolytes for hydration. Wild rice adds a nutty flavor and is packed with fiber, making it a satisfying choice. The addition of shredded rotisserie chicken provides lean protein, while fresh spinach and chard offer a boost of vitamins A, C, and K, as well as antioxidants to support your immune system.

A touch of fresh garlic and ginger not only enhances the flavor but also provides natural anti-inflammatory and antiviral properties, making this soup a fantastic option for warding off winter colds. Lemon zest adds a bright, refreshing note that ties all the flavors together.

Unlike creamy soups that can feel heavy, brothy soups like this one are gentle on digestion, making them ideal for those with sensitive stomachs or anyone looking to reset after indulgent meals. Plus, they’re versatile—you can easily swap in your favorite greens or add extra veggies to customize the recipe.

So, the next time you crave warmth and comfort, skip the cream and opt for a nourishing bowl of Chicken and Wild Rice Soup with Greens, also try out my recipes below, Taco Tuesday can be Taco Soup Tuesday and if you like it spicy try my Lentil and Cajun Sausage soup. I substituted the andouille sausage for cajun turkey sausage. You can also use chicken sausage or use a vegan variety. I think you will love them all . It’s a delicious way to fuel your body, lift your spirits, and embrace the healing power of food.

Chicken and Wild Rice Soup with Greens

Ingredients:

• 2 tbsp extra-virgin olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, sliced into ¼-inch rounds

• 2 tbsp fresh garlic, minced

• 2 tbsp fresh ginger, minced

• 6 cups chicken stock

• 1 ½ cups water

• ¾ cup wild rice

• 1 tsp sea salt

• ½ tsp freshly cracked black pepper (plus more for serving)

• 3 cups cooked, shredded rotisserie chicken (skin removed)

• 1 cup packed baby spinach

• 1 cup chopped chard

• ¼ tsp red pepper flakes (optional)

• Zest of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, sautéing until softened, about 5 minutes.

2. Stir in the minced garlic and ginger, cooking for another minute until fragrant.

3. Pour in the chicken stock and water. Bring to a boil.

4. Add the wild rice, sea salt, and black pepper. Reduce heat to a simmer, cover, and cook for 35–40 minutes, or until the rice is tender.

5. Stir in the shredded chicken, spinach, and chard. Simmer for 5 minutes until the greens are wilted.

6. If desired, add a pinch of red pepper flakes for a hint of spice.

7. Serve hot, garnished with freshly cracked black pepper and a sprinkle of lemon zest for brightness.

Enjoy this hearty, healthy soup that’s perfect for cozy days!

Turkey Taco Soup with Peppers and Beans

Ingredients:

• 1 tbsp olive oil

• 1 lb ground turkey

• 1 medium yellow onion, diced

• 1 poblano pepper, diced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 orange bell pepper, diced

• 3 cloves garlic, minced

• 1 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp oregano

• 1 tsp sea salt

• ½ tsp black pepper

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can red kidney beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 1 cup frozen fire roasted corn or regular frozen corn

• 4 cups chicken or vegetable broth

For Garnish:

• Shredded Mexican cheese blend

• Sour cream or Greek yogurt

• Diced jalapeños or poblano peppers

• Fresh cilantro, chopped

Instructions:

1. Cook the Turkey: Heat olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5–7 minutes. Remove the turkey and set aside.

2. Sauté the Vegetables: In the same pot, add the onion, poblano, and bell peppers. Sauté for 5–6 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.

3. Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Toast the spices for 30 seconds to enhance their flavor.

4. Build the Soup: Return the cooked turkey to the pot. Add the diced tomatoes, black beans, kidney beans, pinto beans, corn, and chicken broth. Stir well and bring to a boil.

5. Simmer: Reduce the heat to low and let the soup simmer uncovered for 20–25 minutes to allow the flavors to meld.

6. Finish: Stir in lime juice and adjust seasoning if needed.

Serve: Ladle the soup into bowls and garnish with shredded Mexican cheese, a dollop of sour cream, and fresh cilantro. Serve with tortilla chips or cornbread for a delicious and hearty meal.

This enhanced taco soup is a protein-packed, flavor-filled bowl of comfort that’s perfect for any season!

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