Healing Chicken Soup
Boost your immune system with this Healing Chicken Soup! Made with a feel-good homemade chicken stock and adaptogens, your body will be ready to take on flu season after just 1 bowl.
Servings: 6 people
- 1 whole roasted chicken* fresh or leftover
- 1 white onion, quartered
- 4 cloves, garlic whole
- 4 stalks, celery chunks
- 8 carrots** (see notes)
- 1 cup shiitake mushrooms halved
- 4 ginger, thick slices about 1 inch each
- 2 turmeric roots, sliced
- 4 bay leaves
- 5 astragalus roots, sliced
- 1 tbsp peppercorn
- 1/2 tbsp Himalayan salt
- 1 bunch dried or fresh rosemary or thyme
- handful fresh parsley
- 1 whole lemon
Add chicken to a large stock pot. Fill about 3/4 of the pot with filtered water. Bring to a boil
Start to add in all the veggies and seasonings, except for the 5 carrots we are reserving for later. Use the peel of the reserved carrots as well as any vegetable scraps you might have in hand. Since all these vegetables will be later on removed from the stock, don't worry about what they look like. Our goal is to build a delicious and healing homemade chicken stock.
Simmer on medium-low heat for 2-3 hours.
Transfer chicken to a plate and pick through to remove bones, skins, and unwanted parts. Separate the meat from these unwanted parts as best as you can. The goal is to end up with a decent amount of clean chicken meat to be added back into the soup. Reserve meat.
Using a slotted spoon remove all the vegetables. Once the solids are mostly removed pass the remaining broth through a sieve to collect all remaining solids.
Transfer clean broth back to the pot and bring back to a simmer. Add the clean chicken meat and carrot slices. Cover and simmer for about 15 minutes or until the carrots are cooked.
When done, add in fresh parsley and juice from lemon. Stir and serve.
*Can be substituted for any parts of the chicken; chicken legs and feet, chicken carcass and boney cuts though this will yield less chicken meat in the soup. Alternatively you can use chicken breasts or a combination of bones and meaty cuts.
**3 carrots are used in the stock-making and 5 carrots are reserved to be added later on during the final steps of the soup.
Calories: 65kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 644mg | Potassium: 460mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13615IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg