Healing Chicken Soup
This Healing Chicken Soup is a nourishing, comforting classic made with tender chicken, wholesome vegetables, and a golden, savory broth infused with garlic, ginger, and turmeric. Perfect when you're under the weather or craving simple comfort, this restorative soup is soothing, hydrating, and packed with flavor.
Equipment
- Large Dutch oven or stockpot
- Cutting board
- Chef’s Knife
- Wooden spoon
Ingredients
- 2 lbs bone-in, skin-on chicken thighs or breasts
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 4-5 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp ground turmeric
- 8 cups high-quality chicken broth or bone broth
- 1 bay leaf
- 1 lemon, juiced
- 0.5 cup small pasta (optional)
- fresh parsley and dill, for garnish
- salt and black pepper, to taste
Instructions
- Season chicken generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 4–5 minutes per side until golden brown. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook for 5–7 minutes until softened. Stir in garlic, ginger, and turmeric and cook for 1 minute until fragrant.
- Return chicken to the pot. Add broth and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes until chicken is tender.
- Remove chicken from the pot. Discard skin and bones, then shred the meat. Return shredded chicken to the soup.
- If using pasta, add it now and simmer for 8–10 minutes until tender.
- Remove bay leaf. Stir in fresh lemon juice. Adjust seasoning with salt and pepper to taste. Garnish with parsley and dill before serving.
Notes
For an even richer broth, use homemade bone broth and allow the soup to simmer longer. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.