Chicken Soup: Recipe of the Week


Chicken Soup


Growing up, there was always soup to end our dinner.  Whether you are needing more energy, feeling sick, or postpartum healing, soup was on the menu.  It is so easy throwing together a medley of vegetables and  protein.  I am going to share an easy soup that is wonderful anytime and nourishing for the mind and body.



Chicken (I used 3 drum sticks since it was on sale)

2 to 3 slices of ginger (great for your throat, warming, aids digestion)

2 corn on the cob

3 to 5 carrots, peeled and cut into chunks

Handful of shiitake mushrooms

Oyster sauce (optional)

Dash of apple cider vinegar

Salt and pepper to taste



Cut all the kernels off the corn cob.  Add all the veggies, meat, and vinegar into the pot.  Cover with water and bring to a boil.  Then simmer for 30 minutes up to an hour.  Add oyster sauce to flavor as well as salt and pepper.  It is a great light and warming soup.  Great with bread or rice.    


Meet The Author

Contributing Writer

Cheryl is a food aficionado. Raised by a family of chefs and amazing cooks and bakers, it is no wonder Cheryl has such an appreciation of food. Between family and friends, so many special memories and traditions were made around food. She enjoys learning new flavors and trying new restaurants. Thanks to past strong and specific pregnancy cravings with her last baby, her passion hit a new level. Her favorite thing to do when the kids are asleep, is to look up new restaurants and peruse the menu as well as looking up many new recipes to try (oh that Pinterest and Facebook feed!). Cooking and baking are her meditation and art. She shares her love of food with her kiddos and hopes to create lasting memories and traditions for them.

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