I don’t think there’s a soup I love more right now than this Healing Chicken Soup. So comforting, protein-packed, and loaded with flavor, spices and anti-inflammatory ingredients, it’s the kind of soul-soothing soup recipe you’ll keep on hand forever.
I’ve been wanting to add more soup recipes to my arsenal, especially since I started a soup series on my IG last fall/winter. So it only felt right to add my take on such a delish classic. I know you’re going to love it too!
HEARTY, BUT LIGHT AND HEALING
Ok, so I said it before when I shared my Chicken & Wild Rice Soup recipe, but warmer weather definitely does not mean we can’t enjoy a hearty bowl of soup every once in a while. And this Healing Chicken Soup especially is so hearty but light at the same time.
I’m telling you, it’s the easiest way to get dinner on the table in under an hour, and the most delish way to get in some nutrients whether you’re in your postpartum era like me, trying to get over one of those pesky summer colds, or just wanting a cozy bowl of classic chicken soup.
Not to mention you can easily freeze it to have on hand later, or to bring to friends or fam who could use a bowl or two of this nourishing soup for any reason.
HEALING CHICKEN SOUP FOR ALL
As a Registered Dietitian and foodie girlie, what I love about this Healing Chicken Soup is not just how good it tastes, but also how nutrient-rich and good for you all the ingredients are. Let me break down a few for you here:
- Chicken: protein-packed and loaded with B vitamins, the chicken breast in this recipe comes out so tender when cooked in the collagen-boosting, digestion-supportive bone broth that serves as the liquid base for this soup.
- Ginger: freshly grated is key! Adds great flavor, is a strong anti-inflammatory ingredient, and again, great for digestion.
- Garlic: really brings the “healing” factor to life as it’s full of anti-bacterial and anti-inflammatory properties.
- Ground Turmeric: many studies have shown that turmeric has major benefits for your body and brain, a lot of which come from its main active ingredient, curcumin. Especially when combined with black pepper, turmeric enhances that peppery taste and better helps the body to absorb the curcumin.
- Fresh Thyme: another flavor enhancer that has antioxidant effects and may help bacterial and fungal infections, making it great for anyone trying to kick a summer (or any time of year) cold!
I think you get the whole *healing* thing by now, so I’ll stop myself there. At this point, all that’s left to do is make yourself and all your friends, fam and postpartum mamas a batch (or two) asap. Who wouldn’t appreciate a bowl of classic, Healing Chicken Soup any day?! Hope you love!
INGREDIENTS YOU’LL NEED:
- Olive oil
- Yellow onion
- Carrots
- Celery stalk
- Garlic cloves
- Freshly grated ginger
- Kosher salt
- Freshly ground black pepper
- Ground turmeric
- Garlic powder
- Onion powder
- Fresh thyme leaves
- Low-sodium chicken bone broth (Kettle & Fire is one of my favorites)
- Chicken breasts
- Gluten-free penne or fusilli pasta (I like Jovial Foods Brand)
- Lemon
- Fresh parsley, plus more for serving
HOW TO MAKE MY HEALING CHICKEN SOUP
In a large Dutch oven, heat the olive oil over medium heat. Once hot, add the onions, carrots, and celery. Cook, stirring intermittently, until the veggies begin to sweat and soften, about 5-7 minutes.
Once softened, add in the garlic, ginger, salt, pepper, turmeric, garlic powder, onion powder, and thyme leaves. Cook until the spices are fragrant, about 2 minutes.
Carefully pour in the bone broth and stir, scraping the bottom of the pot with a wooden spoon to pick up any browned bits.
Slowly add in the chicken breasts and turn the heat to medium-high. Bring the pot up to a boil before turning the heat to medium-low and covering it with a lid. Allow the chicken to simmer for about 25-30 minutes or until it is very tender and easy to shred with a fork.
Once the chicken has cooked, remove from the pot and transfer it to a cutting board. Allow to cool slightly before shredding the chicken with two forks. Return to the pot and bring the soup back up to a boil.
Add in the pasta and cover with the lid. Cook over medium-high until the pasta is al dente, about 8-10 minutes, depending on the cut of your pasta.
Remove the heat and stir in the fresh lemon juice and parsley. Taste for seasoning and adjust as necessary.
To Freeze:
Allow the soup to cool completely before transferring to four airtight containers, making sure there is a bit of room between the soup and the lid, so it doesn’t expand and burst in the freezer. Transfer to the freezer and store for up to three months.
Unthaw the soup in the fridge overnight and reheat over the stove the next day.
If you are freezing the whole batch in one container and delivering to a friend or loved one, I suggest not adding the pasta ahead of time as it can soak up excess liquid the longer it is stored in the fridge or freezer. Simply make the soup up to the point of adding back in the shredded chicken, allow it to cool, and freeze. When gifting the soup, you can bring it with a box of pasta and reheating instructions.
RECIPE SUBSTITUTIONS & QUESTIONS
This is one of those recipes I really feel like is perfected from the start, but that doesn’t mean you can’t put your own spin on it if preferred/as needed based on dietary needs. For example, if you’re feeling spicy, try adding a dash of your favorite hot sauce – it won’t disappoint!
I have a gluten intolerance, so I used a GF pasta, but feel free to use your favorite regular pasta.
The freshly grated ginger is key in this recipe, but option to use a vegetable broth or regular chicken broth instead of bone broth if you’d like.
And if you’re looking for more info on bone broth and it’s health benefits, I have a blog post covering that here, and also break down the differences between bone broth, regular broth, and stock in this blog post.
WHY DO YOU PUT LEMON JUICE IN CHICKEN SOUP?
Lemon juice not only adds a perfectly citrusy flavor that compliments the herby taste in any chicken soup, but also helps to balance the salty flavors from the dish. It basically just brightens up the soup and really makes all the ingredients come together nicely.
CAN YOU MAKE YOUR OWN BONE BROTH TO USE IN SOUP RECIPES?
Yes, you can! To save time, I usually buy store-bought organic (Kettle & Fire is one of my favorites), but it can be homemade ahead of time as well. This is done typically by simmering marrow-rich animal bones – like chicken, beef, or turkey – for hours, then discarding/straining to have your homemade bone broth. Easy as that!
TRY MORE OF MY HEALTHY, HEARTY SOUP RECIPES:
Shredded Chicken Verde Bone Broth Soup
Healing Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced, (about 2 cups)
- 2 medium carrots, peeled and diced, (about 1 cup)
- 1 large celery stalk, diced, (about 1 cup)
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons fresh thyme leaves
- 8 cups low-sodium chicken bone broth, (Kettle & Fire is one of my favorites)
- 2 medium chicken breasts, (about 1 pound)
- 1 1/2 cups gluten-free penne or fusilli pasta, (I like Jovial Foods Brand)
- Juice of one lemon, (about two tablespoons)
- 2 tablespoons fresh parsley, (plus more for serving)
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Once hot, add the onions, carrots, and celery. Cook, stirring intermittently, until the veggies begin to sweat and soften, about 5-7 minutes.
- Once softened, add in the garlic, ginger, salt, pepper, turmeric, garlic powder, onion powder, and thyme leaves. Cook until the spices are fragrant, about 2 minutes.
- Carefully pour in the bone broth and stir, scraping the bottom of the pot with a wooden spoon to pick up any browned bits.
- Slowly add in the chicken breasts and turn the heat to medium-high. Bring the pot up to a boil before turning the heat to medium-low and covering it with a lid. Allow the chicken to simmer for about 25-30 minutes or until it is very tender and easy to shred with a fork.
- Once the chicken has cooked, remove from the pot and transfer it to a cutting board. Allow to cool slightly before shredding the chicken with two forks. Return to the pot and bring the soup back up to a boil.
- Add in the pasta and cover with the lid. Cook over medium-high until the pasta is al dente, about 8-10 minutes, depending on the cut of your pasta.
- Remove the heat and stir in the fresh lemon juice and parsley. Taste for seasoning and adjust as necessary.
To Freeze:
- Allow the soup to cool completely before transferring to four airtight containers, making sure there is a bit of room between the soup and the lid, so it doesn’t expand and burst in the freezer. Transfer to the freezer and store for up to three months.
- Unthaw the soup in the fridge overnight and reheat over the stove the next day.
- If you are freezing the whole batch in one container and delivering to a friend or loved one, I suggest not adding the pasta ahead of time as it can soak up excess liquid the longer it is stored in the fridge or freezer. Simply make the soup up to the point of adding back in the shredded chicken, allow it to cool, and freeze. When gifting the soup, you can bring it with a box of pasta and reheating instructions.
