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The Best Ever Healing Chicken Soup
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4.90 from 46 votes

The Best Ever Healing Chicken Soup

This is the Best Ever Healing Chicken Soup, packed with healthy ingredients and so much flavour. You’ll feel better in no time!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 294kcal
Author: Taylor Stinson

Ingredients

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts
  • 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 tbsp lemon juice
  • 1 tsp 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
  • 6 cups chicken broth
  • 1 cup dry mini pasta shells or another small pasta shape such as macaroni
  • 1/4 cup fresh chopped parsley or 2 tsp dried

Instructions

  • 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, 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!

Video

Notes

Make this soup keto-friendly by leaving out the pasta.
Try to use fresh herbs if possible for the best flavour.
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.
Freeze this chicken soup for up to 3 months. Defrost in the fridge overnight then reheat as normal, or reheat from frozen on the stovetop or in the microwave for 6-7 minutes.

Nutrition

Calories: 294kcal | Carbohydrates: 32g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1461mg | Potassium: 762mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3509IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 2mg