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Perfect Chicken Soup Recipes

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Cold and Flu season is in high gear and many people are coming down with these nasty bugs. Is Chicken Soup the cure?


What we wanted to know is… does Chicken Soup actually help relieve cold and flu symptoms? Believe it or not, there is scientific evidence that Chicken Soup acts as an anti-inflammatory and helps limit your body’s immune response to viruses. It also promotes the movement of (yuck) mucus, meaning the flu or cold virus spends less time in its favorite place – your nose. The fact that it’s packed with protein, electrolytes, antioxidants and much-needed fluid also makes it a healthy alternative to heavy cream soups during the winter. We gathered a few tried and true recipes for you to try. Don’t be afraid to add or delete different ingredients

Traditional Chicken Noodle Soup

  • 1 onion, chopped
  • 3 carrots, sliced
  • 2 stalks celery, sliced
  • 1 chicken, pieced
  • 1/4 cup chopped parsley
  • 1 cup small egg noodles
  • Salt
  • Pepper
  • olive oil

Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes. Serves about 4

Recipe Courtesy of Food Network Kitchens

Chicken Vegetable Soup

  • Whole chicken or a few chicken legs or a few chicken breasts
  • 3-4 ribs of celery
  • 3-4 large carrots
  • 2 medium onions
  • 5-6 garlic cloves
  • 1 package frozen spinach or 1 bag fresh
  • 1 head broccoli or 1 bag frozen
  • 1 package sliced fresh mushrooms (optional)
  • any other vegetables you have around and want to add
  • 5-6 eggs, beaten in a bowl
  • turmeric
  • curry
  • oregano
  • basil
  • cayenne pepper
  • parsley
  • sea salt
  • pepper
  • garlic powder (optional)
  • Other herbs to taste (rosemary, thyme,etc.)
Boil chicken in large pot until cooked. (note: if using chicken breast instead of whole chicken, chicken broth can be used in place of water). Remove from water and chop into small pieces. Add chopped celery, carrots, onions, garlic cloves to boiling water. Add turmeric, curry, oregano, basil, cayenne, parsley, sea salt, pepper and garlic or herbs to the boiling water. I add 1-2 TBSP of each except cayenne, which I add about ½ tsp or to taste. Boil until vegetables are cooked. add spinach, mushrooms and broccoli. While stirring, add beaten eggs slowly so that they distribute (it will look similar to egg drop soup). Boil 2 minutes until eggs cooked, remove from heat and serve.
Recipe and Photo Courtesy of Wellness Mama

Chunky Chicken Soup



  • 1 whole Chicken
  • 1 whole Bay Leaf
  • 64 ounces, fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
  • 1 whole Large Onion, Chopped
  • 3 whole Ribs Of Celery, Sliced
  • 3 whole Carrots, Peeled And Chopped
  • 3 whole Parsnips, Peeled And Chopped
  • 1/2 teaspoon Salt
  • Ground Black Pepper


Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Remove chicken from pot. Debone, skin and chop the chicken. Return to the pot and warm for 10 minutes. Taste and adjust seasonings as needed. Serve in a bowl, then sprinkle black pepper over the top.

*Note: Adjust broth levels and/or vegetable amounts as needed.

Recipe and Photo courtesy of The Pioneer Woman