This chicken soup packs a powerful punch and makes me happy. It is incredibly nourishing and healing thanks to the bone broth, veggies, and spices. It even has a dose of medicinal reishi mushroom powder. I was fortunate to receive a bag of reishi mushrooms from friends that grew and dried them, so made my own reishi powder (note: the dry container for the Vitamix works awesome for this). If you’re unfamiliar, know that reishi mushrooms are great for overall wellness, stress relief, immune support, and more. It is a great addition to chicken soup, but don’t fret if you don’t have it. You can easily omit it from the recipe or find it HERE. Also, if you’re wondering, it doesn’t really have any noticeable flavor either.
If you’re pressed for time, know that you can use pre-cooked or leftover chicken breasts (or rotisserie chicken) and skip cooking it in the broth. It’ll do the trick, but I do recommend cooking the chicken fresh in the broth, if you can. It’s more flavorful and tender, which makes it easy to shred into the soup. I find that it stretches further too because of how much it breaks up.
Cheers and enjoy!
- ~2 lb boneless skinless chicken breasts
- 8-10 cups chicken bone broth, preferably homemade, plus more if needed
- 2 bay leaves
- 2-3 tsp grass-fed ghee or other fat of choice
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and cubed
- 1/2 tsp ground ginger
- 1.5 tsp ground turmeric
- 1 Tbsp reishi mushroom powder, optional (find HERE)
- 1/2 lemon, juiced
- 1 bunch Italian kale, chopped
- Sea salt and black pepper, to taste
- Filtered water, to taste, if needed
- Add the chicken breasts, broth, and bay leaves to a large stock pot. Make sure there’s enough broth to cover the chicken completely. Bring to a boil and then simmer over medium-low heat for 30-60 minutes or until chicken breasts are very tender.
- Once done, remove chicken from pot and set aside to cool. Drain the broth into a separate pot or large bowl, and set aside for later. Be sure to remove the bay leaves as well.
- Next, add the ghee to the stock pot and melt over medium heat. Add the onion, celery, and carrot, and sauté a few minutes. Then, add the sweet potato and garlic, and season to taste with sea salt and black pepper. Sauté a couple minutes more.
- Shred the cooled chicken and add back to the pot with the broth. If needed, add a bit more broth and/or filtered water. Then, add the ground ginger, turmeric, lemon juice, and reishi powder, if using. Simmer over medium-low heat for about 10 minutes or until sweet potatoes are tender.
- Lastly, add the chopped kale and stir. Let cook 2-3 minutes more or until kale is slightly softened. Taste and adjust seasonings, as desired.
Note: the shredded chicken absorbs more broth after sitting overnight in the refrigerator. In this case, you may want to add more broth when reheating leftovers, but it’s just as tasty eaten as a thicker soup. It all depends on how brothy you want it.
As I mentioned recently on Facebook, I’ve been eating a lot of homemade chicken soup lately. I can’t seem to get enough of it and not only that, my body loves it. I think it’s by far my ultimate comfort food, especially on a cold fall or winter day (really, I’ll eat it pretty much anytime though). I’m also trying to give my immune system an extra boost right now since I am flying to Hawaii this Saturday. I especially don’t want to be sick in Hawaii because I’m going there for a seminar with Kelly Starrett and also because I want to enjoy myself! Anyway, in all of my chicken soup eating lately, I realized that I didn’t have my classic go-to chicken soup recipe on my blog. I have a few other chicken soup variations posted from last fall, but not my standard recipe. Therefore, I decided it was necessary to share it with all of you. The recipe is easy, but does take some time to prepare the chicken and broth, so make sure to plan ahead.
- 1 3-4 lb whole chicken
- Water, preferably filtered & enough to completely cover chicken in stock pot
- 2 Tbsp sea salt
- 1-2 Tbsp grass-fed butter
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 leek, chopped
- 1 bunch fresh carrots, sliced into coins
- 3 celery stalks, chopped
- 2 bay leaves
- 2 tsp dried oregano
- 1 Tbsp dried parsley
- Pinch of cayenne or red pepper flakes, optional
- Black pepper to taste
- 1-2 cups previously made chicken bone broth, if needed
- Place chicken in a deep pot and cover with water (add the giblets to the pot as well, if desired). Make sure it’s enough to completely cover the chicken, but a few inches below the rim of the pot. Add the 2 Tbsp of sea salt and place on the stove over medium-high heat. Bring to a simmer and then, reduce heat to medium-low and cover with a lid (tilt the lid to allow a little air to get through). Simmer for 2-4 hours (the longer, the better).
- Once the chicken is done simmering, carefully remove from the pot and place on a large dish or cutting board to cool. Strain broth into a large bowl or pot and set aside.
- Meanwhile, in the same pot the chicken cooked in, melt the butter over medium heat. Add the onion, leek and garlic, and stir. After a minute or so, add the celery and carrots. Continue to cook for a few minutes.
- Then, pour the strained broth back into the pot. Add the bay leaves, oregano, parsley, cayenne or red pepper flakes and black pepper. Stir and bring to a simmer over medium-low.
- Once chicken has cooled, remove meat from the bones and add to the simmering soup; stir. Save bones for making bone broth later (can freeze too). Save the skin and giblets for broth as well, if desired or compost.
- Add the extra bone broth if needed and allow soup to simmer another 15-30 minutes. Remove bay leaves and serve.
*This soup is pictured with my almond flour biscuits. The biscuits are a delicious complement to the soup, and I especially love smearing them with butter and dunking them into the hot broth.
Yields: 6-7 servings
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