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Cold-Fighting Chicken Soup Recipe

This cold-fighting chicken soup 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!
4.77 from 55 votes
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Course: Soup
Cuisine: American, Healthy Options
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 358kcal
Author: Capri Lilly

Ingredients

  • 1 tbsp cooking oil
  • 1.5 lb Shreded Cooked Chicken OR boneless skinless chicken breast or thighs
  • 1 lb potatoes, cut into bite-sized pieces (use red, fingerling, or gold potatoes)
  • 8 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 shallot, diced optional
  • 3 large carrots, cut into dials
  • 3 celery stalk, roughly chopped
  • 3 tbsp fresh ginger, minced (2-3 inches fresh ginger)
  • 2 tsp turmeric powder (or 2 tbsp fresh turmeric, minced)
  • 8 cups chicken broth (or vegetable broth)
  • 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

Instructions

  • Lightly Brown The Chicken
    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.
  • Saute The Veggies
    In the same pot, add the onions and cook for 3 minutes. Then, add the ginger and garlic, celery, carrots, turmeric powder and spices. Mix well and saute for 2-3 minutes.
  • Add The Remaining Ingredients And Bring To A Boil
    Add the chicken to the pot, along with the fresh herbs, bay leaf, potatoes, and broth. (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 Minutes
    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 the chicken is fully cooked.
  • Shred The Chicken
    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.

Nutrition

Serving: 1bowl | Calories: 358kcal