Chicken Soup

Chicken soup is a timeless classic that has been enjoyed by generations. Known for its comforting and soothing properties, it’s no wonder that this soup is often referred to as “Penicillin”, in some cultures. This comforting soup is made with a simple base of healthy vegetables and chicken, simmered to perfection in a rich broth, making it a perfect meal for any time of the year.

The key to making the very best soup from scratch is to start with a good quality broth. You can either use homemade chicken broth or store-bought broth, but make sure that it is flavorful and rich. The broth is the foundation of the soup, and it sets the tone for the overall flavor. Don’t skimp here!!

This is the best Soup Recipe to make when you’re craving simple comfort food or feeling under the weather. Made with bone-in whole chicken simmered into a flavorful broth, this noodle-free version is wholesome, delicious, and filled with zero processed carbohydrates.

This classic soup is my all-time favorite soup recipe. Nearly every country has its own version of soul warming soup. As such, each version will look and taste a little different from the next. The most common vegetables, however, include a mixture of onion, celery, and carrots or what the French call mirepoix. This recipe uses celery, sweet potatoes and peas. Use what you got!

Not quite what you are looking for? Try these other great homemade soup recipes:

• Chicken Noodle Soup
• Slow Cooker Chicken Pot Pie Soup
• Creamy Broccoli Cauliflower Soup
• Easy Chicken Quinoa Soup
• Slow Cooker Pork Ramen

Chicken Soup

Pin Recipe

Print Recipe

Healing Chicken Soup Recipe!!

• Author: Dr. Rosemary Stanton
• Prep Time: :30
• Cook Time: 1:20
• Total Time: 1:50
• Yield: 4
• Category: Soup
• Method: Stovetop

Ingredients

• 1 tbsp olive oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely chopped fresh ginger
• 1 tbsp chopped fresh rosemary
• 1.2kg Whole Chicken, trimmed
• 1 celery stick, coarsely chopped
• 2 small fresh red chilies, seeded, finely chopped
• 1.5L-2L (6-8 cups) cold water
• 500g sweet potato, peeled, cut into 1.5cm pieces
• 150g (1 cup) peas
• 2 tsp salt-reduced soy sauce

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and rosemary for 5 minutes or until soft.

Add chicken, celery and chilies. Cover with water. Increase heat to high. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming the surface occasionally. Cool. Chill for 2 hours or overnight.

 

Remove and discard fat from surface of stock. Transfer chicken to a chopping board. Discard skin and bones. Shred chicken.

 

Bring the stock to the boil over high heat. Reduce heat to medium. Stir in sweet potato. Cook for 10 minutes or until tender. Stir in peas and chicken for 2-3 minutes or until heated through. Stir in soy sauce. Season with pepper.