Description
This healing chicken soup is made from a whole chicken, packed with vegetables and herbs, and simmered to create a comforting, immune-boosting broth perfect for colds, flu, or post-surgery recovery.
Ingredients
1 whole chicken (about 3–4 pounds), cleaned and cut into pieces
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, sliced
3 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
8 cups chicken broth (homemade or store-bought)
1 cup water (if needed)
Salt and pepper to taste
1 cup fresh parsley, chopped
Juice of 1 lemon (optional)
1 cup egg noodles or rice (optional)
Instructions
1. Rinse and pat dry the chicken. Cut into pieces.
2. In a large pot, heat olive oil. Brown chicken pieces.
3. Remove chicken. Sauté onion until translucent.
4. Add garlic, carrots, and celery. Cook until softened.
5. Add herbs and bay leaf. Stir to coat.
6. Return chicken to pot. Add broth (and water if needed).
7. Bring to a boil, then simmer for 1.5 to 2 hours.
8. Remove chicken, shred meat, discard skin and bones.
9. Return shredded meat to pot.
10. Season with salt and pepper.
11. Add noodles or rice, simmer until cooked through.
12. Stir in parsley and lemon juice. Serve warm.
Notes
Freeze in portions for future sick days.
Add ginger or turmeric for an extra immune boost.
Skip noodles for a lighter, broth-based soup.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg