Sniffle Soup

make me
Ingredients
Serving Size: 5-6 servings
2 tbsp butter
2 tbsp olive oil
1 yellow onion, diced
8 cloves garlic, minced
2–3 cups diced potatoes
1 tsp chicken bouillon
6 cups chicken broth
1 Parmesan rind
2 bay leaves
½ rotisserie chicken, meat shredded (skin discarded)
1 can cannellini beans, drained and rinsed
2 tbsp greek yogurt (optional)
1 can cups corn
1–2 cups chopped kale (stems removed)
2 tsp Calabrian chilies (adjust to heat preference)
½ tsp turmeric
Salt & black pepper, to taste
Juice of 1 lemon
2 tsp honey
1½ tsp fresh thyme (or 1 tsp dried)
Optional Toppings: chopped parsley, olive oil drizzle, parmesan
Instructions
Build the base
In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and cook 4–5 minutes until soft and translucent.Bloom the aromatics
Add the garlic, turmeric, thyme, Calabrian chilies, salt, and pepper. Stir and cook for 30–60 seconds until fragrant.Simmer the soup
Add the potatoes, chicken broth, bouillon, honey, lemon juice, and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–18 minutes, or until the potatoes are tender.Add the hearty elements
Stir in the shredded chicken, cannellini beans, and corn. Simmer another 5–7 minutes to let flavors meld.Finish with greens & brightness
Add the kale and cook just until wilted, about 2–3 minutes. Remove bay leaves. Add greek yogurt at this point if you want a creamier broth.Balance & finish
Taste and adjust seasoning—more lemon for brightness, honey for warmth, or chilies for heat. Top optional toppings and serve!

Meet Sniffle Soup! The cozy, steamy bowl you make when you feel a cold coming on and refuse to let it win. It’s packed with hearty, nourishing ingredients that do the heavy lifting: rich broth to hydrate, garlic and herbs to fight back, veggies and protein to restore, and just enough warmth and comfort to make you feel human again.
soup, fall, mains, sniffle


