This nourishing chicken soup recipe is the perfect meal to make on a cold winter night when you’re craving comfort food, or even when you’re feeling under the weather. This soup is packed with nutrients- tons of veggies, bone broth, and inflammation-fighting turmeric.
Cambell’s who? 😉
I’ve been making this chicken soup recipe for years. This is one of those recipes where measuring isn’t necessarily required, and you can add whatever feels right. Sometimes I add brown rice pasta for a ‘chicken & noodle’ vibe, and other times I just leave it with chicken, veggies, and broth. Either way, it’s a delicious soup FULL of nutrients to make you feel nourished from the inside out.
nourishing chicken soup ingredients:
Veggies: This soup has carrots, onions, celery, garlic, and kale to give you as many nutrients as possible- all while giving you the cozy nostalgia of homemade chicken soup.
Chicken: I use an organic rotisserie chicken for convenience, but you can also use two shredded chicken breasts as well.
Bone Broth: This soup recipe uses chicken bone broth as a base. Bone broth has many known health benefits such as fighting inflammation, promoting good gut health, supporting digestion, and is great for joint health due to the collagen in it.
Brown Rice Pasta: You can use any pasta of your choosing here (besides lentil or chickpea pasta, those won’t boil correctly) or even just rice. I personally love having a carb with my protein but if you don’t, simply omit the pasta altogether.
Turmeric: This spice is known as an all-around ‘good for you’ compound. It can fight inflammation in the body as well as supports heart health. This recipe only calls for a 1/2 teaspoon, so feel free to add more if you’d like. NOTE: Turmeric does stain clothing and countertops so be careful when using 🙂
Seasonings: Italian blend, salt, and cracked black pepper. Don’t skip the pepper as it’s important in activating the curcumin in the turmeric.
Homemade Chicken Soup
- 2 tsp olive oil
- 1/2 large white onion diced
- 8 cloves garlic minced
- 1½ cups chopped carrots
- 1½ cups chopped celery
- 8 cups chicken bone broth 2 boxes store-bought broth
- 1 tbsp dried dill
- 1 tsp sea salt note: my broth was low-sodium so adjust salt to taste
- cracked black pepper to taste
- chicken from one small rotisserie chicken removed from bone (or ~2 chicken breasts)
- 1 lemon juiced
- 1/2 tsp ground turmeric
- 1 cup brown rice pasta dry
- 1 cup kale stems removed
- Start by prepping all of your ingredients. Dice the onion, mince the garlic cloves, chop the carrots and celery, and remove the rotisserie chicken from the bone and chop in to small pieces. If using uncooked chicken breast, see below.
- In a soup pot, add olive oil and white onion on medium heat until softened. Once softened, add in the minced garlic until fragrant.
- Next, add in the carrots, celery, bone broth, dried dill, salt, and pepper. Let simmer on medium- low heat for about 7 minutes.
- For the chicken: If using rotisserie chicken, you can go ahead and add that in now to simmer on low. If using uncooked chicken breast, turn the heat up to medium-high and add that in to boil. I find it best if the chicken is cut into thinner pieces. Allow that to boil for ~10 minutes (or until cooked through) then remove using tongs and shred it up.
- For pasta: You have two options here. 1) If serving the soup right away, you can add the dry pasta straight into the pot to cook for ~7 minutes. Note: if using this method, the pasta may absorb some liquid, so just add more bone broth or water unless you prefer a thicker soup. 2) if you plan to save this soup for later, I recommend cooking the pasta separately and adding it to each individual bowl so the pasta doesn't soak up all that broth.
- Lastly, add in the turmeric and lemon juice. Once ready to serve, add in the chopped kale and enjoy!