Cold-Fighting Chicken Soup Recipe

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!

1. 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 3 minutes on each side. Then, remove the chicken and put it on a plate and cover it with foil or a lid. Set aside.
   • If you have chicken already cooked it is even easier. Skip this step and start with the veggies.
2. In the same pot, add the onions and cook for 2 minutes. Then, add the ginger, garlic, celery, carrots, and spices. Cook for 2-3 minutes.
3. Add the chicken 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.
4. Then, reduce the heat to medium low and cook uncovered for 30-40 minutes, or until the potatoes can be easily pierced with a fork and chicken is fully cooked.
5. Remove the bay leaf and stems from the thyme. Serve in a bowl with a lemon wedge. Enjoy!
   • If you used chicken breast or thighs, 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.