This is our family’s go to soup during the cold/flu season as a preventative. I make a large batch that we eat for a few meals and then I freeze the leftovers. I purposefully do this so that if someone does come down with a cold when I don’t have time to make the soup, I can quickly defrost from the freezer.
A couple of things that I think are key for a nourishing homemade chicken soup…
- If you are able to make it with bone broth vs regular chicken broth you will get twice the bang for the buck. I try to make my own bone broth in large batches and freeze. When I run out of my own I purchase Kettle & Fire bone broth. It is expensive but I trust the companies methods and quality. Also, I only use it when I run out of my own.
- When simmering your broth and veggies add a big ol finger of ginger. The ginger will give the soup a wonderful flavor but it also serves as an immune boost and has anti-inflammatory properties.
- Use fresh herbs if possible which have medicinal properties.
- Use as much garlic as you can handle. You will notice I put a large range option for your chopped garlic. It’s an immune boost and gives a wonderful flavor.
- If possible get an organic pastured chicken. If possible use all organic veggies and herbs. If the point is to be nourishing then you don’t want to be competing against pesticides.
I have made so many chicken soups over the years and have finally perfected one that is perfect for our family. My son even likes it! This is saying a lot because he is generally not a fan of things where his food is mixed. Try it out and let me know what you think!
- 1 whole organic chicken
- 5 cups chicken broth or chicken bone broth (1 cup for insta pot, 4 cups for veggie pot)
- 2 inch fresh ginger finger (with outer layer removed)
- 5 stalks celery, diced
- 4 carrots, diced
- 2 teaspoons of fresh or dried oregano (1 tsp for insta pot, 1 tsp for veggie pot)
- 2 teaspoon of fresh or dried thyme (1 tsp for insta pot, 1 tsp for veggie pot)
- 1 teaspoon of garlic powder (for insta pot)
- 1 teaspoon of paprika (for insta pot)
- 3-7 cloves minced or chopped garlic (for veggie pot)
- 1 lemon sliced
- 2 tablespoons of extra virgin olive oil (for insta pot)
- 3 green onions white and light green parts, thinly sliced
- Sea salt and pepper to taste
- Remove giblets from chicken cavity and place cut up lemon slices inside.
- Place chicken in InstaPot and rub spice mixture all over. Add additional slices of lemons on top.
- Gently add 1 cup of chicken broth along the sides and filling up at the bottom without making the spices come off the chicken.
- Pressure cook on high for 30 minutes. After cooking time is done, released pressure and let sit for 15 minutes.
- In the meantime chop up all your veggies and saute’ on the stovetop in a large pot or dutch oven.
- Add ginger, garlic, salt & pepper and saute’ mixture for about 5-10 minutes.
- Then add 4 cups of chicken broth and ginger to the veggie pot mixture. Lightly boil until veggies are softened. Then remove ginger with slotted spoon.
- Once chicken is done shred it with 2 forks and then place in the pot/dutch oven to combine.
- Serve with finely sliced green onions on top (optional)