Happy Healthy Homestead

Nourishing Chicken Soup

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…

  1. 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.
  2. 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.
  3. Use fresh herbs if possible which have medicinal properties.
  4. 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.
  5. 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!

Ingredients

  • 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

Instructions

  • 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)

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