• Healing Chicken Soup Recipe

    Make my Healing Chicken Soup recipe when you’re feeling under-the-weather!

    Healing Chicken Soup—Paleo & Whole30 |stupideasypaleo.com

    It’s hardly a secret that chicken soup is “good for what ails you”—as my grandmother used to say. If you’re a science nerd like me and want to know the how and why, click here and here. If you’re just here for the yummy recipe, you can skip all that.

    Suffice to say, maybe this soup isn’t a panacea, but it is definitely delicious.

    I kicked up the healing properties of bone broth with the trio of ginger, turmeric, and garlic.

    Besides tasting aromatic and well, decidedly victorious, ginger and turmeric bring their anti-inflammatory compounds to this dish, and garlic, its antiviral properties. Infusing the broth is well worth the extra twenty minutes!

    Wanna plan a month of meals in FIVE minutes? Click here to start now!

    You can really dress this up anyway you’d like. I added some shredded chicken, green onion, carrot and shiitake mushrooms (gotta love that umami!) along with some gluten-free noodles made from mountain yam.

    Consider the broth a blank palette upon which to draw with your favorite flavors.

    Healing Chicken Soup Recipe

    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Serves Serves 4     adjust servings

    Ingredients

    • 4 cups (946 mL) chicken broth
    • 2 inch (5.1 cm) piece fresh ginger, sliced into thin coins
    • 1 inch piece (2.5 cm) fresh turmeric*, sliced into thin coins
    • 3 cloves garlic, peeled & smashed
    • 1/2 teaspoon (3 mL) fish sauce
    • 2 cups (280 g) cooked shredded chicken
    • 4 ounces (113 g) shiitake mushrooms, sliced
    • 3 green onions (48 g), white and light green parts, thinly sliced
    • 1 medium carrot (40 g), julienned or shredded
    • Sea salt, to taste
    • Optional: 1 cup (227 g) zucchini noodles, kelp noodles, or mountain yam shiritaki noodles
    • Optional: Paleo Sriracha for drizzling

    Instructions

    1. Pour the chicken broth into a medium pot, and add the ginger, turmeric, garlic and fish sauce. Bring to a boil, then reduce to a simmer for 20 to 30 minutes to really infuse the broth with flavor. Note: If using turmeric powder (ground turmeric), start with ¼ teaspoon (0.5 gram), and increase to ½ teaspoon (1 gram), depending on your preference. I find turmeric powder to be insanely potent, much more so than the fresh root, so always add less and bump it up if you’d like. While the broth is simmering, prepare the rest of the ingredients.
    2. Using a slotted spoon, remove the ginger, turmeric and garlic. Discard. Or, if you like to live dangerously, leave it all in the soup and pick around it while you’re eating (like I did in the photo). Just be aware: Biting into a large chunk of ginger, turmeric or garlic is usually not pleasant.
    3. Add the chicken, mushrooms, green onions, carrot and if desired, your noodles. Heat about 5 minutes on medium-low or until everything is warmed through. Taste and adjust the seasoning with sea salt.
    4. Serve with a drizzle of sriracha for some extra heat.

    by

    Healing Chicken Soup—Paleo & Whole30 |stupideasypaleo.com

    Change It Up!

    • Use beef or fish broth instead of chicken.
    • Use any protein you prefer or have on hand.
    • Add in your favorite thinly cut veggies.
    • Instead of fish sauce, substitute 1 teaspoon coconut aminos.

    Pin this Healing Chicken Soup Recipe for later!

    Healing Chicken Soup Recipe | StupidEasyPaleo.com

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    43 thoughts on “Healing Chicken Soup Recipe

    1. If I wanted to do this in a slow cooker instead, would it work to finely mince up the turmeric, ginger, and garlic(or maybe run them through a garlic press)? I don’t want to have to pick them out but I’d like them to cook down enough to be mild, so that it’s not a shock if I bite into a piece.

    2. Made this tonight and it was delicious! The time to infuse the broth was definitely worth it. And it was kid approved – My six-year old son ate the whole bowl, mushrooms and all! Thank you!

    3. Wow, I just finished making this and it is amazing. I used white mushrooms cause it was what I had on hand. I used Bone Broth I made from organic chicken bones. It really is delicious. I can’t wait for my husband to try it. This is gonna be my dinner.

    4. I just made this again tonight. I had the shiitake mushrooms this time and had the fish sauce on hand. This soup is very easy to make and doesn’t take much time at all. My husband loved it. This will be one of my go to soups from now on. Tastes better than any restaurant soup I’ve ever had.

    5. i thought you had to pair tumeric with pepper to get the anti-inflammatory properties? I will definitely try this, but I’m adding pepper.

    6. I thought peppers where a night shape and had inflammatory effects like other night shades. So wouldn’t pairing it with turmeric be the opposite of what one wants on the paleo diet. I am new and still learning but I believe I read this.

    7. Maybe the comment was talking about the seasoning pepper and not an actual pepper (vegetable). Sorry. But if so, please clarify. Thanks

      1. Hi Taylor,

        I don’t provide calorie counts for my recipes. If you’re very motivated to count calories, you could use My Fitness Pal to add up all the ingredients.

    8. Thank you for this soup!!!! It used to take much longer to make a decent tasting soup cooking down the bones to get the marrow flavor. But this soup is so good, I don’t even add salt! I use Costco’s Organic Chicken stock and their organic chicken thighs. Believe it or not, it has also become breakfast food for me. It’s so easy to make! I’m definitely going to look through your other soups. So glad I found this site!

      1. Hi Angie,

        I don’t offer nutritional content. I recommend using something like MyFitnessPal to input the ingredients and then you can get a rough estimate.

    9. Made mine a little too potent, BUT, added some coconut milk to it and the fat cut through those spices like a champ. So GOOD! 🙂 Thank you!

    10. Thank you for this wonderful recipe! I felt more than under the weather yesterday and made this with homemade chicken bone broth I had in the fridge and portobello mushrooms as I didn’t have any shiitake on hand. I added the juice of one lime and fresh cilantro to the mix, just delicious! Almost paleo as I also topped it with sriracha. Do you have any recommendations for paleo sriracha?

    11. Thank you for the beautiful recipe! I used it as a base and pureed the garlic, turmeric, and ginger in the blender, omitted the fish sauce because I didn’t have one I would trust to be clean, then added curry and coconut cream – delicious! (I can’t have curry in my regular meals because my husband hates the smell, so I had this for lunch) YUM!!

    12. When I make the actual broth, I always add in at least 2 “thumbs” worth of ginger, sliced. And at least 1 knob of turmeric sliced. I usually slice down lengthwise and leave the slices large enough to hold up to the long simmer. If I can get a hold of it, will also slice down some lemongrass, which also has some anti inflammatory, anti viral, and antibiotic properties.

      Then, when I have a cold, when I turn the broth into soup, I will also use a microplane grater and add in more fresh turmeric and ginger. I always have fresh ginger on hand, usually have fresh turmeric. I would add lemongrass too, but it’s a little hard to come by where I live. I guess I could always buy some, chop it up and freeze though (but usually too busy to get that accomplished).

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