This cold-fighting chicken soup recipe is a delicious, hearty soup packed with anti-inflammatory, anti-bacterial, and antioxidant-rich ingredients that work together to help soothe you when you’re feeling under the weather! The rich broth is made with ginger, turmeric, garlic, and onions and is loaded with chicken, potatoes, and veggies in every bite!
Ready in less than 45 minutes, this soup is the nourishing boost you need! It’s gluten-free, dairy-free, and easy to make! For more immune-boosting recipes, check out our Homemade Elderberry Syrup and Apple Ginger Tea next!
Here is my go-to when am sick:
- Apple Ginger Tea (with lots of sea moss!)
- Carrot Ginger Soup
- Lots of rest
- And this Nutrient-Dense Chicken Soup!
I like my chicken soup super hearty with lots of chicken, with a deeply flavorful broth, and a ton of veggies! I actually prefer potatoes over noodles in my soup for two reasons: potatoes are a bit more nutritious (full of antioxidants and fiber) and more filling. Of course, you can follow the recipe and use potatoes or add noodles if you like!
Best Chicken Soup Recipe!
This easy chicken soup recipe is packed with incredibly nourishing ingredients. Not only is this soup ultra-soothing, but it tastes phenomenal! It is loaded with tender chicken in every bite with a rich, savory broth made with ginger and turmeric, and is filled with tender potatoes, carrots, celery, and onions!
Whether you are feeling under the weather or simply want a cozy, nourishing meal, this chicken soup is just what you need!
This Chicken Soup Recipe Is:
- Naturally Gluten-Free
- Dairy-Free & Whole30 Compliant!
- Nutritious: packed with ginger, turmeric, carrots, & celery!
- Hearty & Filling
- Super Flavorful
- Easy To Make
What You Need To Make This Chicken Soup Recipe
- Chicken Breast: The chicken cooks directly in the broth and is then shredded to your liking. Because it is cooked in the broth it becomes incredibly tender and absorbs the delicious flavors of the broth.
- Ginger: Ginger is one of my favorite foods to eat to help boost my immune system! It contains powerful medicinal properties that help fight off disease, clear congestion, and soothe a sore throat.
- Turmeric: Turmeric is high in antioxidants and anti-inflammatory properties! To get the benefits of turmeric, it has to be ingested with black pepper. You can use fresh or ground turmeric in this recipe!
- Garlic: Not only does garlic help provide delicious flavor to the broth, but it also contains anti-inflammatory properties that help to reduce pain and sore joints, and anti-bacterial properties that work to kill germs! I use pretty much a whole head of garlic, which means lots of flavor and lots of cold-fighting nutrients!
- Carrots, Onion, Celery: These veggies are the base for the soup! You can also add more veggies if you like, towards the end of the cooking process. (Some people like to add broccoli and peas to their soup. If you’d like to do so, add the broccoli or peas five minutes before the soup is done.)
- Broth: You can use organic store-bought broth or make your own broth from scratch. I use organic chicken broth and vegetable broth.
- Potatoes: My favorite!! I use fingerling potatoes in my soup, mostly because they are already small and ready to simply throw in the soup. You can also use red potatoes or gold potatoes.
- Fresh & Dried Herbs: The fresh & dried herbs work in conjunction with the ginger, turmeric, and garlic to make a wonderfully flavored broth. You’ll need rosemary, thyme, bay leaf, dried oregano, and Herbs de Provence (or Italian Seasoning).
How To Easily Make Homemade Chicken Soup
Making this homemade chicken soup recipe is super easy!
- Season the chicken with salt and pepper on each side. Over medium heat, add cooking oil to a dutch oven pot or large pot and lightly brown the chicken, cooking it for 1-2 minutes on each side. Then, remove the chicken and set it aside.
- In the same pot, add the onions and cook for 2 minutes. Then, add the ginger and garlic, and cook for 1 minute. Then, add the celery, carrots, turmeric powder (or raw turmeric), dried oregano, Herbs de Provence (or Italian Seasoning). Mix well and saute for 1-2 minutes.
- Add the chicken breast to the pot, along with the fresh herbs, bay leaf, potatoes, broth, water, salt, and pepper. (Make sure the chicken is fully submerged in the broth). Bring the mixture to a boil and let boil for 5 minutes.
- Then, reduce the heat to medium low and cook uncovered for 30 minutes, or until the potatoes can be easily pierced with a fork and chicken is fully cooked.
- Remove the bay leaf and stems from the thyme. Remove the chicken and place on a plate or cutting board. Using two forks, shred the chicken. Then, place the shredded chicken back into the pot. Taste the soup and adjust the seasonings, if desired. Feel free to add more broth, if desired.
How To Store Leftover Chicken Soup?
Store any remaining soup in an airtight container and keep it in the fridge for up to 5 days. When you are ready to enjoy the soup, you can warm it in a saucepan on the stove or in the microwave.
I hope you enjoy this easy homemade chicken soup recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Cold Fighting Remedies:
- Cold-Fighting Apple Ginger Tea
- Homemade Fire Cider Recipe
- Immunity-Boosting Carrot Lentil Soup
- Elderberry Ginger Sea Moss Gel
- Elderberry Ginger Sea Moss Gummies
- Tropical Papaya Detox Smoothie
- Savory White Bean Kale Soup
- Elderberry Syrup Recipe
- Ginger Garlic Bok Choy Soup
Cold-Fighting Chicken Soup Recipe
- 1 tbsp cooking oil
- 1.5 lb boneless skinless chicken breast or thighs
- 1 lb potatoes, cut into bite-sized pieces/cubes (use red, fingerling, or gold potatoes)
- 8 cloves of garlic, minced
- 1 yellow onion, diced
- 1 shallot, diced
- 3 large carrots, cut into dials
- 3 celery stalk, roughly chopped
- 2 tbsp fresh ginger, minced
- 2 tsp turmeric powder (or 2 tbsp fresh turmeric, minced)
- 8 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 tbsp fresh rosemary, chopped
- 4 sprigs thyme
- 1 bay leaf
- 2 tsp dried oregano
- 1 tsp Herbs de Provence (or Italian Seasoning)
- 1/2 tsp sea salt, plus more to taste
- 1/2 tsp freshly group pepper, plus more to taste
- Lightly Brown The ChickenSeason the chicken with salt and pepper on each side. Over medium heat, add cooking oil to a dutch oven pot or large pot and lightly brown the chicken, cooking it for 2-3 minutes on each side. Then, remove the chicken and set it aside.
- Saute The VeggiesIn the same pot, add the onions and cook for 2 minutes. Then, add the ginger and garlic, and cook for 1 minute. Next, add the celery, carrots, turmeric powder (or raw turmeric), dried oregano, Herbs de Provence (or Italian Seasoning). Mix well and saute for 1-2 minutes.
- Add The Remaining Ingredients And Bring To A BoilAdd the chicken breast to the pot, along with the fresh herbs, bay leaf, potatoes, broth, water, salt, and pepper. (Make sure the chicken is fully submerged in the broth). Bring the mixture to a boil and let boil for 5 minutes.
- Cook Uncovered For 30 MinutesThen, reduce the heat to medium-low and cook uncovered for 30 minutes, or until the potatoes can be easily pierced with a fork and the chicken is fully cooked.
- Shred The Chicken Remove the bay leaf and stems from the thyme. Remove the chicken and place it on a plate or cutting board. Using two forks, shred the chicken. Then, place the shredded chicken back into the pot. Taste the soup and adjust the seasonings, if desired. Feel free to add more broth, if desired.