The Best Healing Chicken Soup (Printable)

Comforting bowl packed with tender chicken, vegetables, and healing herbs.

# What You'll Need:

→ Meats

01 - 1.5 lbs bone-in, skinless chicken thighs

→ Vegetables

02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 4 garlic cloves, minced
06 - 1 parsnip, peeled and sliced
07 - 1 medium zucchini, diced
08 - 2 cups baby spinach or kale, chopped
09 - 1 small lemon, juiced

→ Broth & Seasoning

10 - 8 cups low-sodium chicken broth
11 - 1 bay leaf
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1/2 tsp ground turmeric
15 - 1/4 tsp freshly ground black pepper
16 - 1 tsp sea salt
17 - 2 tbsp fresh parsley, chopped
18 - 1 tbsp olive oil

→ Optional Additions

19 - 1/2 cup cooked rice, noodles, or quinoa

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and parsnip. Sauté for 5 minutes until vegetables soften.
02 - Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Place chicken thighs into the pot. Pour in chicken broth and add bay leaf, thyme, oregano, turmeric, black pepper, and salt.
04 - Bring to a boil, then reduce to a simmer. Cover and cook for 35-40 minutes until chicken is cooked through and tender.
05 - Remove chicken from pot and set aside to cool slightly for safe handling.
06 - Add zucchini and spinach to the pot. Simmer for 8-10 minutes until vegetables are just tender.
07 - Shred chicken meat, discarding bones and skin. Return shredded chicken to the soup.
08 - Add lemon juice and fresh parsley. Stir well and taste for seasoning, adjusting salt if needed.
09 - If using, stir in cooked rice, noodles, or quinoa. Heat through for 2-3 minutes until warmed.
10 - Serve hot in bowls, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • The turmeric and fresh lemon create an anti-inflammatory powerhouse that actually makes you feel better
  • It freezes beautifully so you can always have emergency portions ready
02 -
  • Let the soup cool slightly before refrigerating, and never put a hot pot directly in the fridge
  • The flavors actually improve overnight so making it ahead is a brilliant strategy
03 -
  • Skim any foam that rises to the top during simmering for a clearer broth
  • Use kitchen shears to shred the chicken directly into the soup for less cleanup

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