This healing Soup For Sickness recipe combines tender chicken, fresh vegetables, and aromatic herbs to create the perfect remedy when you’re feeling under the weather. I’ve perfected this recipe through years of making it for my family during cold seasons!
Key Benefits:
- Protein-rich chicken and nutrient-dense vegetables support immune function
- Warm broth helps soothe sore throats and ease congestion
- Makes enough for 4 servings plus leftovers
- Freezer-friendly for meal prep when you’re too sick to cook
Why You Need This Soup For Sickness Recipe
When illness hits, the last thing you want is to stand in the kitchen for hours. This Soup For Sickness recipe is my go-to solution that delivers maximum comfort with minimal effort.
The warm, flavorful broth in this Soup For Sickness helps hydrate and soothe irritated throats, while the protein from chicken supports your body’s healing process. I’ve made this dozens of times, and it never fails to provide relief.
Plus, this recipe makes enough for four people, so your whole family can benefit from its healing properties. If you’re cooking just for yourself, you’ll have plenty left to freeze for the next time you need a quick comfort meal.
Nutrition Comparison
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 285 | 14% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Carbohydrates | 15g | 5% |
| Fiber | 3g | 12% |
| Vitamin A | 4125 IU | 83% |
| Vitamin C | 12mg | 20% |
| Sodium | 640mg | 27% |
Time Requirements
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Ingredients
| Ingredient | Amount |
|---|---|
| For the Base: | |
| Bone-in chicken thighs | 2 pounds |
| Cold water | 12 cups |
| Carrots, sliced | 2 large |
| Celery stalks, chopped | 3 |
| Yellow onion, diced | 1 large |
| Garlic cloves, minced | 4 |
| Bay leaves | 2 |
| Whole black peppercorns | 1 tablespoon |
| Seasonings: | |
| Sea salt | 2 teaspoons |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1/2 teaspoon |
| Fresh parsley, chopped | 1/4 cup |
| Optional Add-ins: | |
| Egg noodles | 2 cups |
| White rice | 1 cup |
| Extra vegetables | As desired |
| Lemon wedges | For serving |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large stockpot (6-8 quart) | Main cooking vessel |
| Sharp knife | Cutting vegetables |
| Cutting board | Safe cutting surface |
| Measuring cups and spoons | Accurate measurements |
| Large spoon for stirring | Mixing and serving |
| Fine-mesh strainer | Optional broth clarification |
| Storage containers | Storing leftovers |
Step-by-Step Instructions
Preparation Phase (15 minutes)
- Set Up Your Workspace:
- Clear and clean your counter space
- Place cutting board in center
- Keep trash bin nearby for vegetable scraps
- Set out all equipment and ingredients
- Prepare the Chicken:
- Remove chicken thighs from package
- Rinse under cold water for 30 seconds
- Pat completely dry with paper towels
- Place on clean plate
- Wash hands thoroughly with soap after handling raw chicken
- Prepare the Vegetables:
- Carrots:
- Wash and peel carrots
- Cut off both ends
- Slice into 1/4-inch thick rounds (about the thickness of a quarter)
- Place in bowl
- Celery:
- Wash stalks under running water
- Cut off both ends
- Slice into 1/4-inch pieces
- Add to bowl with carrots
- Onion:
- Cut off both ends
- Peel outer skin
- Cut in half from top to bottom
- Place flat side down
- Cut into 1/4-inch strips lengthwise
- Cut across strips to dice
- Add to vegetable bowl
- Garlic:
- Separate 4 cloves from bulb
- Peel each clove
- Mince finely with knife or press
- Set aside
- Carrots:
- Measure Seasonings:
- Use measuring spoons for dried herbs
- Place each in small bowl
- Chop fresh parsley and set aside
Making the Broth (30 minutes)
- Start the Pot:
- Place large stockpot on stove
- Add 12 cups cold water (measure with measuring cups)
- Place chicken thighs in water
- Water should cover chicken by about 2 inches
- Turn heat to high
- Leave uncovered
- Bring to Boil:
- Wait for water to start bubbling vigorously
- This takes about 8-10 minutes
- You’ll see small bubbles first, then larger ones
- Skim the Foam:
- As water boils, gray foam will appear on surface
- Use large spoon to carefully skim off foam
- Discard foam in sink or small bowl
- Continue skimming until most foam is gone
- Tip: Removing the foam gives you a clearer broth, similar to my Tortellini Soup which needs a clean broth base
- Add Vegetables and Spices:
- Add prepared carrots, celery, and onion
- Add minced garlic
- Drop in 2 bay leaves
- Add 1 tablespoon whole peppercorns
- Stir gently with large spoon
- Reduce and Simmer:
- Turn heat to medium-low
- Liquid should be gently bubbling, not boiling
- Cook for 30 minutes
- Stir occasionally
Finishing the Soup (15 minutes)
- Remove Chicken:
- Use tongs or large spoon to remove chicken pieces
- Place on clean cutting board
- Let cool for 5 minutes
- Prepare Chicken:
- Once cool enough to handle
- Remove skin (it should peel off easily)
- Pull meat from bones using fingers or fork
- Shred into bite-sized pieces
- Discard bones and skin
- Strain Broth (Optional):
- Place fine-mesh strainer over large bowl
- Carefully pour broth through strainer
- Return strained broth to pot
- Return vegetables to pot
- Final Seasoning:
- Return shredded chicken to pot
- Add measured salt
- Add thyme and rosemary
- Stir well to combine
- Simmer for 15 minutes
- Finish and Serve:
- Turn off heat
- Add chopped fresh parsley
- Stir gently
- Taste broth using clean spoon
- Add more salt if needed
- Let sit for 5 minutes before serving
- Optional Add-ins:
- If adding noodles:
- Bring soup to gentle boil
- Add noodles
- Cook for time stated on package
- If adding rice:
- Add pre-cooked rice to individual bowls
- Ladle hot soup over top
- If adding noodles:
Troubleshooting
Soup is too thin:
- Simmer uncovered longer to reduce
- Add more vegetables
- Use less water initially
Soup is too salty:
- Add more water
- Include extra vegetables
- Serve with rice to absorb salt
Broth is cloudy:
- Strain through fine-mesh strainer
- Skim surface more frequently while cooking
- Start with cold water
Vegetables too crunchy:
- Cut into smaller pieces next time
- Simmer longer
- Pre-cook harder vegetables like carrots
Variations & Substitutions
Protein Options:
- Use chicken breast for less fat
- Try turkey instead of chicken
- Make it vegetarian with extra vegetables and vegetable broth
- Add 1 cup of cooked beans for plant-based protein
Grain Additions:
- Egg noodles (similar to my Easy Wonton Soup)
- White or brown rice
- Barley
- Quinoa
Flavor Boosters:
- Add 1-inch piece of ginger, minced
- Include 1 teaspoon turmeric for anti-inflammatory benefits
- Squeeze fresh lemon juice before serving
- Add 1/4 teaspoon red pepper flakes for heat
Dietary Modifications
Gluten-Free:
- Omit noodles or use gluten-free noodles
- Ensure broth ingredients are certified gluten-free
Dairy-Free:
- This recipe is naturally dairy-free
Low-Sodium:
- Reduce salt to 1 teaspoon
- Use no-salt-added broth if using store-bought
Storage & Reheating
Refrigerator:
- Store in airtight container
- Keeps for 3-4 days
- Remove noodles/rice before storing if used
Freezer:
- Freeze in portion-sized containers
- Keeps for up to 3 months
- Thaw overnight in refrigerator
Reheating:
- Warm on stovetop over medium heat
- Stir occasionally until hot
- Add fresh herbs before serving
- Tip: If soup thickens during storage, add a splash of water or broth when reheating
Safety Notes & Tips
Food Safety:
- Always wash hands before and after handling raw chicken
- Use separate cutting boards for meat and vegetables
- Ensure chicken reaches 165°F (74°C) internal temperature
- Cool completely before refrigerating
- Don’t leave soup at room temperature over 2 hours
Cooking Tips:
- Start with cold water for clearer broth
- Don’t boil the soup after chicken is cooked – simmer only
- Add noodles or rice just before serving to prevent them from getting mushy
- For enhanced flavor, toast spices in dry pot before adding water
Serving Suggestions:
- Pair with crusty bread
- Serve with a simple side salad
- Add a dollop of Greek yogurt for creaminess
- For a heartier meal, try serving with my Potato Soup as an appetizer
This healing Soup For Sickness recipe helps fight illness with its warming broth and nourishing ingredients. Perfect for cold winter days or whenever you need comforting, wholesome soup for your family of four!
