Healing Chicken Soup Recipe
Healing chicken soup is my go-to remedy when a family member has a cold or sore throat. Especially if there is a lot of congestion. There is a time while cooking the soup that I encourage the sick person to stand over the pot and let the vapors of the soup work their magic. I learned how to make this soup many years ago from my mother-in-law, and since then, I’ve made it so many times I’ve lost count. She didn’t measure or have a recipe, so I’ve done my best to create one so I can share it with all of you.
This homemade chicken soup is very different from your classic chicken noodle soup. It’s made with chicken breasts, fresh ginger, fresh herbs, a whole onion, an entire bulb of garlic, spices, and a couple of lemons. You put all these ingredients into a big pot with chicken broth and bring it to a boil, then let it simmer for 30 minutes. You will remove and shred the chicken and strain the liquid for a clear broth. You’ll put everything back into the pot and finish the last couple of steps of the recipe.
Ingredients needed for this healing chicken soup recipe:
Chicken– 2 skinless, boneless breasts of organic chicken. You can use bone-in if you want, I prefer the ease of shredding the chicken without the bone. I don’t recommend using a pre-cooked rotisserie chicken for this recipe. The chicken cooks in the broth, adding flavor and nutrients to the soup. Chicken thighs would also be ok, depending on their size, you would probably need four. Please note that using organic chicken is preferred but not necessary. Buying organic can be more expensive, and it’s not always an option.
Onion- 1 yellow onion, quartered. A white onion could also be used.
Fresh Ginger- 2 Large pieces of Fresh Ginger, peeled. I usually add two finger-length pieces of ginger.
Garlic- 1 Head of Garlic, cloves peeled.
Chicken Broth- 48oz. or more. Any store-bought chicken broth will work. Broth or stock is fine. I like the brand Swanson’s, but there are plenty to choose from. You can also use chicken bone broth or even make your own bone broth. I do not recommend using vegetable broth.
Lemons- 1-2 Lemons to taste. I always use 2 lemons, but if your lemons are large and juicy, one lemon is probably enough.
Fresh Herbs
- Fresh Mint, a large handful
- Fresh Basil, a large bunch
- Fresh Parsley, large bunch. Flat-leaf parsley is my preference, but curly parsley will also work in this recipe.
- Fresh Cilantro, large bunch (reserve some for finished soup)
Spices
- Curry, 1 Tablespoon of dried curry
- Cumin, 1 Tablespoon of dried cumin
- Oregano, 1 Tablespoon of dried oregano
- Red Chili Flakes, 1 Teaspoon. Add less if you want less heat.
How to make this ginger chicken soup:
Put everything into a large pot
When making this recipe, please know that you cannot mess it up. The measurements do not have to be exact, and you can improvise if need be. Begin by using a large stock pot or large dutch oven. Now, add the onion, chicken breasts, garlic, ginger, and spices. Next, add the chicken broth and top with all the fresh herbs. Bring to a boil over high heat. Once it is boiling stir the mixture to combine the fresh herbs. Lower heat to medium-low heat and simmer for about 30 minutes.
Breathe in the steam from the soup!
Now is the time to breathe in the steam from the soup. If you are feeling congested or just not well, carefully stand over the pot and breathe in the vapors coming off the soup. You can do this several times over the next 30 minutes if you want.
Shred the chicken
After 30 minutes, the chicken should be cooked all the way through. Remove both chicken breasts from the pot to a plate or cutting board. Using two forks pull apart and shred chicken into smaller pieces. Set this aside until it’s time to add it back to the soup.
Strain for clear broth
This soup has a clear broth, so we need to strain it before serving. Use a fine mesh strainer and place it over a large bowl or another pot. I usually do this in the sink to avoid any mess. Carefully pour the soup into the strainer. The strainer will catch all the onion, cloves of garlic and herbs, and the bowl will have just a clear liquid. Remove any solids that may have crept into the broth.
Add shredded chicken to broth
Add the shredded chicken to the broth and the fresh lemon juice. Finish the soup with a handful of chopped cilantro leaves. The soup is ready to be served. Ladle the soup into bowls and enjoy.
Let’s eat!
This soup has a great flavor and quite a bit of kick, which you want to help alleviate your symptoms. When I make this soup for anyone in our family, I encourage them to eat it throughout the day and night. I think it’s the best soup, and I recommend it to everyone when they are sick with a cold or the flu.
What are the health benefits?
Over the years, studies have shown that chicken soup is a natural decongestant. The chicken in the soup contains an amino acid called cysteine that breaks apart mucus. Plus, drinking the warm broth can soothe sore throats while also keeping you hydrated. In addition, some key ingredients like ginger and garlic also have immune system-boosting abilities. During flu season, when upper respiratory infections and body aches are common, this soup can help alleviate some symptoms. It won’t cure you, but it helps.
More Recipes to Try!
Healing Chicken Soup Recipe
This healing chicken soup recipe will help relieve your congestion and get you back on your feet. Colds and flu are no fun, but this soup helps you feel better. Made with chicken, fresh herbs and spices, lemon, ginger and garlic.
Ingredients
- 2 Breasts of Chicken
- 1 Onion, quartered
- 2 Large pieces of Fresh Ginger, peeled (each piece about the length of a finger)
- 1 Head of Garlic, cloves separated and peeled
- 48 oz. Chicken Broth
- 1-2 Lemons to taste
Fresh Herbs
- - Mint, a large handful
- - Basil, a large bunch
- - Flat leaf Parsley, large bunch
- - Cilantro large bunch (reserve some for finished soup)
Spices
- - Curry, 1 Tablespoon
- - Cumin, 1 Tablespoon
- - Oregano, 1 Tablespoon
- - Red Chili Flakes, 1 Teaspoon
Instructions
- Use a large soup pot or large dutch oven. Add the onion, whole cloves of garlic, ginger, and chicken.
- Next, add the chicken broth.
- Add the spices and top with the fresh herbs. Let the herbs just sit on top do not stir until it is boiling.
- Bring to a boil.
- Stir and reduce heat to simmer.
- ***If you want to inhale the steam now is the time!!! Carefully stand over the pot and breathe in the steam that comes off of the soup as it simmers.
- After 30 minutes, remove the chicken from the soup and shred it on a separate plate.
- For a clear broth, you will need to pour the soup through a fine mesh colander into a large bowl or pot. Reserving just the liquid. Removing any solids that crept in.
- Add lemon juice. 1-2 depending on taste. (Add at least 1 lemon. )
- Add shredded chicken back into the broth.
- Add a small handful of chopped cilantro. Ladle the soup into a bowl and serve hot.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 222Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 1898mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 20g
*I have included an estimation of the nutrition information for this recipe. However always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
