Chicken Soup


Gluten Free Soy Free Nut Free Egg Free Dairy Free

Chicken Soup

Serving Size: 2-4

Calories per serving: 340

Fat per serving: 12.5gms

Homemade chicken soup brings me back to my mom’s kitchen. This soup’s ingredients give me the pick-me-up that my body needs once the winter sets in. It’s easy to make and always cures me at the onset of a cold or sore throat. Try it, it’s delicious and so healthy!


1.5/2 lb chicken with bones cut up into pieces (drumsticks or boneless dark meat will work)
5 garlic pods (whole)
1 inch ginger root (sliced)
2 bay leaves
4-5 cloves
Jug of water
1 tablespoon chicken broth flavoring
4 carrots (peeled, chopped large or baby carrots)
2,3 celery stalks (sliced small)
2 red onions (chopped large)
pinch turmeric
salt (to taste)


  1. Wash and clean chicken.
  2. In a small pot boil water with cloves, one bay leaf, five peppercorns and all the chicken pieces. In about fifteen minutes you’ll notice a foamy substance floating on top of the water.
  3. Turn the flame off and drain water from pot.
  4. In another larger pot, add water, remaining peppercorns, one bay leaf, garlic and ginger.
  5. Pick the chicken pieces out of the first pot and add along with carrots, celery and red onions. Keep the flame on medium and close pot with a lid.
  6. Add turmeric and a little salt. Bring to a boil.
  7. Taste the soup - if needed add chicken broth flavoring. Mix well and bring to a boil.
  8. Serve piping hot.


I added chopped baby bok choy to my soup, right before serving for some crunch. Use any green vegetable you have on hand

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