Healing Chicken Soup Recipes

CHICKEN GARLIC GINGER HEALING SOUP

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

HEALING HOMEMADE CHICKEN SOUP RECIPE

Steps:

• Heat a large dutch oven to medium high heat.
• Add grape seed oil and onion. Saute for 2-3 minutes, until the onions are translucent.
• Next, add in garlic cloves, fresh ginger, carrots, celery and turmeric. Saute for 3 minutes, stirring the entire time.
• Then add in lentils, stir to mix everything together and place the raw chicken breast on top of the veggies. Pour chicken broth over top and add in fresh thyme, rosemary, salt and pepper to taste.
• Cover and bring to a boil. Simmer for 10-15 minutes, until chicken in no longer pink.
• Once chicken is cooked, remove from from the pot. Shred using a fork and add chicken back to the pot along with torn kale.
• Simmer soup for another 5 minutes. Remove stems of thyme and rosemary from the soup. Finish with juice from one lemon.
• Serve.

THE BEST EVER HEALING CHICKEN SOUP

Steps:

• Heat olive oil in a large Dutch oven or pot on the stove. Add chicken breasts, seasoning with salt & pepper and searing for 2-3 minutes each side until lightly browned, then remove from heat. Without wiping pot clean, add celery, carrots, onions, sauteeing for 3-4 minutes until fragrant and scraping up any chicken bits from the bottom of the pot as you go.
• Add chicken back to pot, along with rosemary, thyme, garlic, ginger, lemon juice, lemon zest, bay leaf, turmeric and salt & pepper, cooking another minute until fragrant.
• Pour in chicken broth, bringing to a boil and simmering for 20 minutes. Add pasta in the last 10 minutes of cooking time, stirring occasionally until pasta is cooked through.
• Remove chicken from broth and shred with two forks, then add back to pot. Stir in fresh parsley, then serve and enjoy!

HEALING CHICKEN SOUP

Steps:

• Add chicken to a large stock pot. Fill about 3/4 of the pot with filtered water. Bring to a boil
• Start to add in all the veggies and seasonings, except for the 5 carrots we are reserving for later. Use the peel of the reserved carrots as well as any vegetable scraps you might have in hand. Since all these vegetables will be later on removed from the stock, don't worry about what they look like. Our goal is to build a delicious and healing homemade chicken stock.
• Simmer on medium-low heat for 2-3 hours.
• Transfer chicken to a plate and pick through to remove bones, skins, and unwanted parts. Separate the meat from these unwanted parts as best as you can. The goal is to end up with a decent amount of clean chicken meat to be added back into the soup. Reserve meat.
• Using a slotted spoon remove all the vegetables. Once the solids are mostly removed pass the remaining broth through a sieve to collect all remaining solids.
• Transfer clean broth back to the pot and bring back to a simmer. Add the clean chicken meat and carrot slices. Cover and simmer for about 15 minutes or until the carrots are cooked.
• When done, add in fresh parsley and juice from lemon. Stir and serve.

ULTIMATE FLU-BUSTING CHICKEN SOUP

Steps:

• Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
• Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
• Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
• Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.