Colds suck (and can seriously set you back in your training). The good news? We've got you covered with this epic chicken noodle soup recipe that's chock-full of veggies and herbs to support your immune system, so you can return to flipping tires as soon as possible.
Believe it or not, chicken soup has anti-inflammatory properties and helps relieve congestion by reducing the movement of white blood cells in your upper respiratory tract. In other words, when your mom made it for you as a kid, she was on to something.
"Oh man, I can’t tell you how much I love this soup," Nick Shaw, co-founder of Renaissance Periodization and nutrition coach of OCR elites, CrossFit champions, UFC fighters, Navy SEALs, Olympians, and more, says. "I always make some in the fall and winter, either when I get a craving, or when I’m fighting a cold. It comes together easily and is so fresh and flavorful."
Pro Tip: "It’s also a great way to use leftover cooked chicken," Shaw says. "And with no carbs to count, this is a perfect protein dish for when you’re in a deep into a carb cut."
- Cook leeks in a small amount of chicken broth.
- Add salt, pepper and three garlic cloves, and sauté until garlic softens.
- Add in remaining chicken broth, chicken and thyme, and simmer for 20 minutes.
- Add in zucchini and cook 5-10 minutes more, until veggies reach desired tenderness.
- Finish with more thyme or any other herbs you like.
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