The BEST chicken soup recipe is the perfect receipt to make at the beginning of cold and flu season, and when you’re feeling sick. It is packed with anti-inflammatory ingredients like garlic, ginger, and turmeric.
Garlic is my favorite thing to cook with! It is full of anti-bacterial and anti-inflammatory properties. This is why the recipe calls for so many cloves in the soup. It is going to make you feel great, and kick a cold’s butt.
Ginger is great for digestion and is a powerful ani-inflammatory agent to use in recipes.
Turmeric is also very good for you. It is best when consumed with black pepper to aid in optimal absorption. The recipe calls for fresh turmeric, but if you can’t find it locally, you can use ground.
Chicken bone broth is a great source of minerals and amino acids, and is great for gut health and digestion.
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 10
Ingredients
- 1 tablespoon of olive oil
- 8 cloves of garlic, mince
- 1 yellow onion, diced
- 6 celery stalks, chopped
- 1 tablespoon of fresh grated ginger
- 1 tablespoon of fresh turmeric (or 1 teaspoon of ground turmeric)
- 4 cups of chicken bone broth
- 8 cups of chicken broth
- 1 pound of boneless skinless chicken breasts or thighs
- 1 teaspoon of freshly chopped rosemary
- 1 teaspoon of freshly chopped thyme with stems removed
- 1 teaspoon of salt
- freshly ground black pepper to taste
- 2/3 cup frozen peas
Step 1. In a large dutch oven or a pot over medium heat add in oil. Once the oil is warmed, add in onion and cook until translucent. Stir in garlic and carrots and cook for 2-3 minutes stirring often.
Step 2. Add in grated ginger and turmeric. Saute for 1 minute to let the spices cook, then add in the chicken broth, chicken breast, rosemary, thyme, salt and pepper.
Step 3. Bring to a boil, and make sure the chicken is fully covered by the broth. Reduce heat to medium low, and simmer covered for 20 minutes or until chicken is fully cooked.
Step 4. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in celery and frozen peas.
Step 5. Cook on low for another 5-10 minutes uncovered. Serve with extra thyme sprigs on top.
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