This cold-fighting soup recipe contains anti-inflammatory, antioxidant, and anti-bacterial ingredients. It will help you feel better when you are feeling under the weather. The broth is rich with Turmeric, ginger, garlic, and onions and contains chicken, potatoes, and vegetables in every mouthful!
This is what I do when I am sick:
- Apple Ginger Tea with lots of Sea Moss!
- Carrot Ginger Soup
- Rest is important
- This chicken soup is packed with nutrients!
I love my chicken soup with many vegetables, a flavorful broth, and lots of chicken! I prefer to use potatoes in my soup over noodles for two reasons. First, potatoes are more nutritious and have more fiber and antioxidants. Second, they’re more filling. You can use the recipe as is, or you can add noodles.
Best Chicken Soup Recipe!
This simple chicken soup is full of nourishing ingredients. This soup is not only soothing but also delicious! This soup is loaded with tender, juicy chicken, a broth of ginger and Turmeric, and various vegetables, including celery, carrots, and onions.
This chicken soup will be perfect for you if you’re under the weather or want to eat something warm and nourishing.
This recipe for chicken soup is as follows:
- Naturally Gluten-Free
- Dairy-Free & Whole30 Compliant!
- The perfect combination of ginger, Turmeric, and carrots!
- Hearty & Filling
- Super Flavorful
- Simple To Make
This chicken soup recipe requires the following ingredients.
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- Chicken Breast: The breast is cooked directly in the broth and then shredded to your preference. It becomes tender when cooked in the broth and takes on the flavors of the broth.
- Ginger: Ginger is my favorite food to boost my immunity system! It has potent medicinal properties that help fight disease, clear up congestion, and soothe a sore neck.
- Turmeric has anti-inflammatory and antioxidant properties. Turmeric must be consumed with black pepper to reap its benefits. This recipe can be made with either fresh or ground Turmeric!
- Garlic: It adds flavor and has anti-inflammatory and anti-bacterial properties, which help kill germs and reduce joint pain. I use a head of garlic with a lot of nutrients and flavor to fight colds!
- Carrots are the foundation of the soup. You can add more vegetables, if you wish, at the end of cooking. Some people add peas and broccoli to their soup. Add the peas or broccoli five minutes before you are ready to serve the soup.
- Broth can be purchased organically or made from scratch. I use organic vegetables and chicken broth.
- Potatoes: My favorite!! I like to use fingerlings in my soup because they’re already small. You can also use gold or red potatoes.
- Fresh and Dried Herbs – The new and dried herbs combine with ginger, Turmeric, garlic, and other spices to create a deliciously flavored broth. You will need dried oregano and Herbs de Provence.
Easy Homemade Chicken Soup Recipes
- This homemade chicken soup is easy to make!
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- On each side, season the chicken with pepper and salt. Add cooking oil to the Dutch oven or large pot over medium heat and lightly brown chicken for 1-2 mins on each side. Remove the chicken from the pot and set it to one side.
- Add the onions to the pot and cook them for 2 minutes. Add the garlic and ginger, and let them cook for one minute. Add the celery and carrots. Then add the turmeric powder (or raw Turmeric), dried oregano (or Italian seasoning), and Herbs de Provence. Mix well, and cook for 1-2 mins.
- Add the potatoes, fresh herbs, bay leaves, broth, water, and salt to the pot. Make sure that the chicken breast is wholly submerged in broth. Bring the mixture to a rolling boil, then let it boil for five minutes.
- Reduce the heat to medium-low and cook the chicken and potatoes uncovered for about 30 minutes or until they can be easily poked with a knife.
- Remove the stems and bay leaves from the thyme. Place the chicken on a cutting board or plate. Shred the chicken with two forks. Place the chicken back in the pot. If desired, taste the soup and adjust the seasonings. Add more broth if you wish.
- Enjoy!
Ingredients
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- 1 tbsp of cooking oil
- 1.5 lb skinless and boneless chicken thighs or breasts
- Cut 1 lb of potatoes into bite-sized cubes or pieces (use gold, red, or fingerling potatoes).
- Eight cloves of minced garlic
- One yellow onion diced
- One shallot, diced
- Three large carrots, cut into dials
- Three celery stalks, roughly chopped
- 2 tbsp fresh ginger, minced
- 2 tbsp of fresh Turmeric (or two teaspoons of turmeric powder)
- 8 cups chicken broth (or vegetable broth)
- One cup of water
- Fresh rosemary chopped into 1 tbsp.
- Four sprigs of thyme
- 1 Bay Leaf
- 2 tsp of dried oregano
- Herbs de Provence or Italian seasoning (or 1 tsp)
- Add more salt to taste.
- Add more pepper to taste.
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Instructions
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- The Light Brown ChickenOn, each side, season the chicken with pepper and salt. Add cooking oil to the Dutch oven or large pot over medium heat and lightly brown chicken for 2-3 minutes per side. Remove the chicken from the pot and set it aside.
- Saute the VeggiesAdd the onions to the pot and cook them for 2 minutes. Add the garlic and ginger, and let them cook for a minute. Add the celery and carrots. Then add the turmeric powder (or raw Turmeric), dried oregano, and Herbs de Provence. Mix well, and cook for 1-2 mins.
- Add the remaining ingredients and bring to a boil. Add the potatoes, fresh herbs, bay leaves, broth, salt, and pepper to the pot. Make sure that the chicken breast is wholly submerged in broth. Bring the mixture to a rolling boil, then let it boil for five minutes.
- Cook uncovered for 30 minutes, reduce the heat to medium, and cook the dish uncovered for about 30 minutes or until the chicken and potatoes are fully cooked.
- Shred the ChickenRemove the stems and bay leaf from the thyme. Place the chicken on a cutting board or plate. Shred the chicken with two forks. Place the chicken back in the pot. If desired, taste the soup and adjust the seasonings. Add more broth if you wish.
- Enjoy!
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