Healing Chicken Soup

I am totally in love with this soup. Thanks to this soup I was able to shift a nasty head cold (without taking any medication) when I was 10 weeks pregnant with number two, in just two days. I recovered so much quicker with this homemade chicken soup than any over-the-counter cough and cold medicine I used to use before. Its no wonder then through various cultures over many centuries it is used for is medicinal values.

I purposely selected the ingredients for this soup so that I could recover as quickly as possible. Onions for example have a powerful antibiotic action and feeds good bacteria in the gut. Garlic strengthens the immune system and removes toxins and pollutants. Ginger contains powerful ant-inflammatory oils and improves circulation. Turmeric in general is extremely beneficial for health thanks to its powerful anti-inflammatory properties, just what is needed when you are feeling under the weather.

Using homemade chicken broth is renowned for its healing properties, and if you get in the habit of making it you will end up always having a batch in your fridge or freezer. Check out my recipe here for chicken bone broth, made only with organic scraps! Its so easy, requires no fuss at all and doesn’t cost you anything extra in your shopping bill. When you are buying organic, that makes a difference.

To make this soup in less than 30 minutes some advance planning is required. Normally we will have a roast chicken the night before I make a broth. If I plan to make chicken soup I roast two chickens, instead of one and set aside one of the cooked chickens for the soup. I normally have chicken bone broth stored in the fridge or freezer, so if necessary I take out a bottle the night before to defrost.

Once the main elements are made, earlier in the week, the rest of the dish is simple and quick. Note, all these ingredients are organic and skins are left on all the vegetables to maximize available nutrients.

4.1/5 (9 Reviews)

Healing Chicken Soup

Prep Time

10 minutes

Cook Time

20 minutes




  • 1 whole chicken meat shredded off the bone
  • 1 onion diced
  • 3 carrots chopped
  • 4 celery stalks chopped
  • 4 cloves of garlic minced
  • 1 tablespoon of ginger minced
  • 1 cup of fresh green leaves (spinach, silverbeet or kale)
  • 1 bunch of parsley finely chopped
  • 2 litres homemade chicken bone broth (approx)
  • coconut oil olive oil or ghee
  • Seasoning to taste
Optional extras:
  • 1 tablespoon of turmeric minced
  • 400 g can of organic lentils or some brown rice noodles
  • 1 zucchini chopped
  • Pinenuts handful for sprinkling


  1. Melt your oil on a medium heat and add your chopped onion, celery, garlic, turmeric (if using) and carrots into a large pot and gently sauté for 3-5 minutes.
  2. Add the bone broth, shredded chicken, ginger, turmeric, tin of lentils, chopped zucchini and seasoning to the vegetables and gently simmer for about 10 minutes to soften the vegetables and heat everything through.
  3. Turn off the stove and add your greens of choice and parsley so they wilt through and disperse their flavour.
  4. To serve add some pine nuts for a little crunch.

Recipe Notes

These timings are based on pre-made roasted chicken and bone broth.

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.



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  1. Saskia on June 28, 2019 at 9:42 am

    Hi, just wondering if you have listed the recipe for your home made chicken bone broth? … I saw you making it with what looked like cooked chicken?

    I have been looking for a good, traditional broth recipe for some time now.


    • Sharon Selby on July 1, 2019 at 10:06 am

      Hi Saskia
      There are so many ways to make bone broth and it comes down to what is the most convenient for you. A few principles though. Use healthy bones from organic or free range chickens and filtered water. Simmer for anywhere between 8 – 24 hours. The longer the more nutrients are extracted from the bones but no need to exceed 24 hours. You can use a slow cooker too. Here’s my recipe which I use from leftover chicken bones from roasts. Hope this helps: https://deliciouslyallergyfree.com/how-to-make-bone-broth-and-why/

  2. Adrienne on May 30, 2022 at 11:37 pm

    Now I am craving a bowl of chicken noodle soup! I make bone broth frequently but lately have been using the instant pot. For about 2 hours – just curious how does that compare in nutrition to slow cooking or stovetop?! Should I be switching back?!

    • Sharon Selby on May 31, 2022 at 9:06 am

      There would be benefit both ways but the slow cooking method would yield more nutrients. In a slow cooker you can cook as long as 24 hours to get maximum nutrients. The most important thing is you’re making broth so if the pressure cooker is more convenient and means you’ll make it more then stick with that. But if you have the choice Id use the slow cooker. Hope this helps. Sharon xx

  3. Laura on March 22, 2024 at 1:25 pm

    Hi, given that you’re using a pre made cooked chicken – can you freeze the soup and reheat it after making the soup?
    We’d like to freeze the leftovers but are wondering about reheating cooked chicken multiple times!
    Thanks 🙂

    • Sharon Selby on March 22, 2024 at 3:34 pm

      Hi. I do everytime. I believe strictly you shouldnt and you are better off eating it throughout the week. That said Ive been freezing leftover chicken soup with precooked chicken so many times over the last ten years, and there’s never been an issue. It would be a personal choice. Sharon xx

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