Healing Chicken Soup For Sickness (4-Person Recipe)

This immune-boosting chicken soup combines tender meat, wholesome vegetables, and aromatic herbs to create the perfect remedy when you’re feeling under the weather. Ready in just 60 minutes!

Key Benefits:

• Protein-rich chicken and nutrient-dense vegetables support immune system function
• Warm broth helps soothe sore throats and ease congestion
• Makes enough for 4 servings plus leftovers
• Freezer-friendly for meal prep

Time Requirements

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Kitchen Equipment

• Large stockpot (6-8 quart)
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Large spoon for stirring
• Fine-mesh strainer
• Storage containers

Ingredients

For the Base:

• 2 pounds bone-in chicken thighs
• 12 cups cold water
• 2 large carrots, sliced
• 3 celery stalks, chopped
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon whole black peppercorns

Seasonings:

• 2 teaspoons sea salt
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup fresh parsley, chopped

Optional Add-ins:

• 2 cups egg noodles
• 1 cup white rice
• Extra vegetables (spinach, kale, mushrooms)
• Lemon wedges for serving

Step-by-Step Instructions

Preparation Phase (15 minutes)

1. 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

1. 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

1. 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

1. Measure Seasonings:

• Use measuring spoons for dried herbs
• Place each in small bowl
• Chop fresh parsley and set aside

Making the Broth (30 minutes)

1. 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

1. 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

1. 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

1. 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

1. 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)

1. Remove Chicken:

• Use tongs or large spoon to remove chicken pieces
• Place on clean cutting board
• Let cool for 5 minutes

1. 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

1. Strain Broth (Optional):

• Place fine-mesh strainer over large bowl
• Carefully pour broth through strainer
• Return strained broth to pot
• Return vegetables to pot

1. Final Seasoning:

• Return shredded chicken to pot
• Add measured salt
• Add thyme and rosemary
• Stir well to combine
• Simmer for 15 minutes

1. 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

1. 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

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

Variations & Substitutions

• Use chicken breast instead of thighs
• Swap in vegetable broth for a vegetarian version
• Add ginger and turmeric for extra immune support
• Include rice or noodles for a heartier meal
• Mix in different seasonal vegetables

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:

1. Warm on stovetop over medium heat
2. Stir occasionally until hot
3. Add fresh herbs before serving

Safety Notes & Tips

• 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
• Add noodles or rice just before serving to prevent them from getting mushy

This healing chicken soup recipe helps fight illness with its warming broth and nourishing ingredients. Perfect for cold winter days or whenever you need comforting, wholesome soup.