healing chicken soup recipe

This healing chicken soup isn’t about fancy ingredients or complicated techniques. It’s about harnessing the humble power of homemade broth and simple veggies to nurture your body from the inside out. I’ve come to rely on it after long days or when I catch a cold, craving that warm, soothing sip that feels like a gentle hug.

Why This Soup Becomes a Weekly Ritual

It’s simple, honest nourishment. The scent of simmering broth triggers a sense of calm and care. Plus, it’s endlessly adaptable—add rice, noodles, or greens. It’s the kind of dish that reminds you slow, healing moments are worth making time for.

Breaking Down the Healing Ingredients

• Chicken bones: Rich in minerals, they form the nourishing base. Use leftover carcasses or wings for flavor.
• Apple cider vinegar: Helps extract minerals from bones, adding a subtle tang. Skip if you prefer plain broth.
• Carrots: Sweet and earthy, they bring a mellow sweetness that balances the broth’s savory depth.
• Celery: Adds a fresh, slightly peppery note and crisp texture to the soup.
• Onions: Layered with flavor and sweetness, they form the aromatic backbone.
• Fresh herbs (parsley, thyme): Brighten the soup with herbal freshness, essential for that healing boost.
• Cooked chicken: Tender, shredded bits that add protein and heartiness.

Tools of the Trade for a Soul-Soothing Soup

• Large stockpot: To hold the bones, broth, and vegetables during simmering.
• Fine sieve or strainer: To strain the broth for clarity.
• Sharp knife: To chop vegetables and shred chicken.
• Cutting board: A stable surface for prep work.
• Ladle: To serve the soup in bowls.

Step-by-Step Guide to Crafting Your Healing Chicken Soup

Step 1: Start by gently simmering chicken bones with a splash of apple cider vinegar for about 30 minutes. This helps draw out all the good, healing minerals.

Step 2: Remove the bones and strain the broth through a fine sieve. You want a clear, rich base that smells like warm, savory comfort.

Step 3: While the broth simmers, chop fresh vegetables—carrots, celery, onion—and sauté them until they’re just tender and releasing their sweet aroma.

Step 4: Add the vegetables to the broth and let everything simmer together for another 20 minutes, until the flavors meld and the house fills with a cozy scent.

Step 5: Finally, shred some cooked chicken into the soup, toss in a handful of herbs, and adjust salt and pepper to taste. Serve hot, with crusty bread on the side.

Cooking Checkpoints & Tips for Success

• Broth should be clear and golden, not cloudy or greasy.
• Vegetables should be tender but not mushy, with a hint of sweetness.
• Chicken should shred easily and be moist, not dry or stringy.
• The soup should smell fragrant with herbal notes and a hint of acidity from the vinegar.

Common Mistakes & How to Fix Them

• Not skimming foam, resulting in murky broth.? Skim off excess foam from the broth to keep it clear.
• Overcooked veggies turning to mush.? Add vegetables later if you prefer a firmer texture.
• Missing out on herbal flavor.? Use fresh herbs for brightness, or dried if you’re out.
• Over-salting the broth.? If broth is too salty, dilute with a splash of water or add a potato while simmering.

Healing Chicken Soup

This soothing chicken soup is crafted with a simple homemade broth, tender shredded chicken, and fresh vegetables like carrots, celery, and onions. It’s simmered until the flavors meld into a clear, golden liquid with a fragrant aroma, offering a comforting and nourishing final dish. Perfect for long days or when feeling under the weather, it can be customized with rice, noodles, or greens for added heartiness.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken bones or carcasses preferably with some meat on them
• 1 tablespoon apple cider vinegar helps extract minerals from bones
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 2 cloves garlic minced
• fresh parsley chopped, for garnish
• fresh thyme a few sprigs
• 2 cups cooked chicken shredded
• to taste salt and pepper

Equipment

• Large stockpot
• Fine sieve or strainer
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the chicken bones or carcasses into a large stockpot, add a splash of apple cider vinegar, and cover with water. Bring to a gentle simmer and cook uncovered for about 30 minutes. This helps extract nourishing minerals from the bones and fills the kitchen with a savory aroma.
   
2. Remove the bones and strain the broth through a fine sieve into a clean bowl or another pot. Discard the solids. You should have a clear, golden broth that smells warm and inviting.
   
3. While the broth is simmering, chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic cloves and set everything aside.
4. In the same pot, add a little oil and sauté the chopped vegetables and minced garlic until they become tender and fragrant—about 5-7 minutes. You’ll notice the vegetables soften slightly and release a sweet aroma.
5. Pour the strained broth back into the pot with the sautéed vegetables. Bring the mixture to a gentle simmer and cook for another 20 minutes, allowing the flavors to meld and the soup to develop a comforting aroma.
6. Add the shredded cooked chicken into the soup, stirring gently to distribute. Let it warm through for 2-3 minutes.
7. Taste the broth and season with salt and pepper as needed. Toss in a few sprigs of fresh thyme for herbal brightness and sprinkle chopped parsley just before serving for a fresh finish.
8. Use a ladle to serve the hot soup into bowls, making sure each has a good mix of vegetables, chicken, and broth. The soup should look clear, golden, and inviting, with the aroma of herbs and simmered vegetables filling the air.
9. Garnish with additional chopped parsley if desired, and enjoy this nourishing bowl of healing comfort.

Notes

For added heartiness, serve with crusty bread or toss in cooked noodles or greens during the final simmer. Keep the broth refrigerated for up to 3 days or freeze for later use.