This Healing chicken soup is an adaptation of my family’s traditional chicken soup recipe. When I first started making it, I followed the family recipe to a T, but realized over time I could tweak it to be even more healthy than the one that had been healing our colds for years. Just a few small modifications made this traditional chicken soup, the ultimate healer. My secret immune boosting ingredient- turmeric powder. Not only is it great for you, but it gives your broth this beautiful rich colour. I keep turmeric on hand all the time so that I can toss it into any recipe for an extra immune boost.
- 6 carrots peeled and chopped
- 5 stalks of celery chopped
- 1 turnip peeled and cubed
- 5-6 parsnips peeled and chopped
- 1 white onion diced
- 4-5 whole cloves of garlic
- 1-2 tbsp ground turmeric
- 1 whole kosher chicken
- 1 tsp of salt
- 1 tsp of pepper
- 4-8 cups of Water
Optional- I use little gluten free soup noodles for that real childhood feel. You can also add rice if you want to do a play on chicken rice soup.
- Remove the skin from the chicken and the put the whole chicken into a large pot and fill your pot with water. You want to make sure the chicken is completed submerged with at least 1-2 inches of water above the chicken
- Turn your burner up to medium high and bring the water to a boil. Lower your heat and simmer the chicken for 20-25 minutes.
- After 20 minutes, begin to “skim” to residue off the top of the soup.
- Once you have no more residue coming to the top of the pot, add in all of the vegetables and spices.
- Simmer the soup for another 25-30 minutes or until the vegetables are soft.
- Remove the chicken from the pot and “shred” off the meat
- Remove the vegetables from the broth and place in a large Tupperware or serving bowl
- Pour the broth through a fine strainer into a separate Tupperware or into a large serving bowl to remove the excess spices and garlic cloves
- To serve- add a mix of the veggies and shredded chicken to a bowl, top with broth, serve and enjoy!
**Add more salt and pepper to taste to the servings or directly to the soup. I always add less salt and let people add their own