Healing Chicken Soup
Few meals feel as comforting as a warm bowl of chicken soup. It’s soothing, nourishing, and one of the first things I would cook when somebody in my family feels a bit sick.
And there’s a good reason this simple meal has been passed down through generations as a remedy for colds and winter fatigue — sometimes traditional kitchen wisdom really does know best.
When we’re sick, appetite is often low. Soup is gentle, easy to digest, and provides hydration along with valuable nutrients — exactly what the body needs to recover.
Why Chicken Soup Supports Recovery
In case you didn’t know – there is a actually scientific proof why chicken soup is indeed healing because it naturally contains the amino acid cysteine, which helps thin and dissolve mucus thus supports respiratory health. Warm broth, combined with herbs and spices, also helps loosen congestion and soothe irritated airways.
A well-made broth offers additional benefits:
Hydration + electrolytes to support recovery
Gelatin and collagen compounds that support digestion and gut health
Amino acids such as glycine and proline that help calm inflammation
Minerals released during cooking that support overall immune function
It’s simple food — but deeply supportive.
The Power of Warming Spices
This version uses a blend of traditional immune-supporting spices:
Garlic – known for its antimicrobial and immune-supporting properties
Ginger – warming, anti-inflammatory, and soothing for digestion
Turmeric – rich in antioxidants and supportive for immune balance
Black pepper – enhances the absorption of turmeric’s active compounds
Fresh turmeric also gives the soup a beautiful golden colour and an extra healing boost.
The Fresh Bouillon Shortcut
Long-simmered flavour doesn’t have to take all day.
A spoon of Fresh Bouillon adds:
Real vegetable depth
Natural minerals and plant nutrients
A balanced flavour base — without additives or artificial ingredients
It’s an easy way to turn a simple pot of soup into something rich, nourishing, and deeply satisfying.
Fresh Bouillon Tip: Make a large batch of broth and freeze portions. With one spoon of Fresh Bouillon and a handful of simple ingredients, you can turn it into a nourishing meal anytime.
One spoon. Real flavour. Nourishing meals made easy.
Cook Once, Nourish Twice
The broth and soup come together quite quickly — most of the hands-on time is simply separating the meat from the bones. Even though the instructions may look detailed, the process itself is very straightforward and easy to manage.
One of the best parts of making a whole chicken is the leftovers. The next day, I often turn the chicken breast into a simple meal with a quinoa–rice mix and a light cream sauce made from some of the broth. One pot of soup becomes two nourishing meals — efficient, economical, and full of flavour.
Healing Chicken Soup
Ingredients
- 1 whole chicken preferably organic and pasture-raised
- 3 carrots peeled and cut in half, cut into slices after boiling
- 2 cups celeriac, parsnip, or turnip leave in big pieces and cut in cubes after boiling
- 2-3 stalks celery cut in half, discard after boiling
- 1 yellow onion halved, discard after boiling
- 3 bay leaves discard after boiling
- fresh ginger peeled, 4cm piece, discard after boiling
- fresh turmeric root peeled, 4cm piece, discard after boiling
- 1 leek trim, slice in half to wash out dirt, discard after boiling
- water (fill the pot until everything is covered well filtered or spring water
- 1 clove garlic - optional for mild flavour add it when boiling the broth, for stronger flavour add it later on
- a handful of parsley discard after boiling
- VEGGIES - ADDED AFTER BOILING THE BROTH
- 1/2 cup or more green peas or edamame frozen
- 1 celery stalk finely sliced
- add chopped root vegetables from broth parsnip, celeriac, carrots
- 1 cup cauliflower - optional little pieces, shaved or in form of cauli-rice
- rice/quinoa/noodles as optional/individual soup ingredients cook separately to avoid mushy noodles in leftover soup
- OR add cauli-rice instead and make it a low-carb soup
- parsley for garnish - optional finely chopped
- fresh lemon juice to taste
Instructions
- Make the Broth: Place the whole chicken in a large pot with the vegetables and herbs. Cover completely with water. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for about 90 minutes, or until the meat pulls away easily from the bones.
- Prepare your add-ins (optional): While the chicken cooks, prepare your preferred base: rice, quinoa, a mix of both, noodles, Or cauliflower rice for a lower-carb option. Cook these separately. This keeps the soup clear, lets everyone customize their bowl, and prevents leftovers from turning mushy the next day.
- Remove, debone and shred the chicken: Carefully lift the chicken onto a large plate and let it cool slightly.Separate the meat from the bones. If you don't need many servings store the breast meat for another meal. Use the smaller pieces for the soup.
- Strain the broth: Strain the liquid into a clean pot. Chop and return some of the cooked carrots and root vegetables to the broth for extra flavour and texture.
- Build the soup (as needed): For each meal, place the shredded chicken into a smaller pot and add the amount of broth you need (about 2–3 ladles per person). Freeze the remaining broth for future soups, stews, or sauces — a little freezer treasure for busy days.
- Add vegetables: Add fresh vegetables such as: thinly sliced celery, peas or edamame, cauliflower rice. Simmer gently until the vegetables are tender and heated through.
- Season and finish: stir in 1-2 teaspoons Fresh Bouillon for an easy boost of deep, balanced flavour. Season to taste with salt and pepper. If using garlic, you can add it at the end without cooking to preserve its beneficial compounds and stronger flavour OR use it in the beginning when preparing the broth for milder garlic flavour.
- Serve: Place rice, quinoa, noodles, or cauliflower rice into each bowl. Ladle the hot soup over top. Finish with: A squeeze of fresh lemon juice and chopped parsley!
Hungry for more? Check out our recipe page.
