Description
This Best Ever Healing Chicken Soup recipe is a comforting, flavorful dish packed with fresh herbs, spices, and wholesome ingredients designed to nourish your body and soul. Perfect for chilly days or when you need a boost, this chicken soup features tender shredded chicken, nutrient-rich vegetables, and a touch of turmeric and ginger for added healing properties.
Ingredients
Protein
- 1 lb boneless skinless chicken breasts
Vegetables & Herbs
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1 yellow onion, diced
- 2 sprigs fresh rosemary, finely chopped (or 1 tsp dried)
- 3 sprigs fresh thyme, finely chopped (or 1 tsp dried)
- 4 cloves garlic, minced
- 1/4 cup fresh chopped parsley (or 2 tsp dried)
Liquids
- 2 tbsp olive oil
- 6 cups chicken broth
- 1 tbsp lemon juice
Spices & Other
- 1 tbsp freshly grated ginger (or 1/2 tsp dried powdered ginger)
- 1 tsp lemon zest
- 1 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup dry mini pasta shells (or another small pasta shape such as macaroni)
Instructions
- Sear the chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Season the boneless, skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear the chicken for 2-3 minutes on each side until lightly browned. Remove the chicken from the pot and set aside.
- Sauté vegetables: In the same pot, without wiping it clean, add the chopped celery, carrots, and diced onion. Sauté for 3-4 minutes until fragrant, scraping up any browned bits left from the chicken to add flavor.
- Add herbs and spices: Return the chicken to the pot. Add fresh rosemary, thyme, minced garlic, freshly grated ginger, lemon juice, lemon zest, turmeric, and season again with salt and pepper. Cook for another minute to release the flavors.
- Simmer the soup: Pour in 6 cups of chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer gently for 20 minutes to meld the flavors and cook the chicken through.
- Cook pasta: Ten minutes before the soup is done, add 1/2 cup of dry mini pasta shells. Stir occasionally to prevent the pasta from sticking and cook until the pasta is tender.
- Shred chicken and finish soup: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup, stir in fresh chopped parsley, then adjust seasoning if needed. Serve hot and enjoy the nourishing benefits.
Notes
- Use bone-in chicken for more flavor if desired, but cooking times may need adjustment.
- Fresh herbs provide brighter flavors; dried herbs can be used as substitutes in smaller amounts.
- The addition of turmeric and ginger gives anti-inflammatory benefits and adds a warming depth of flavor.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a gluten-free version, substitute the pasta with gluten-free pasta or omit altogether.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
