tasty tuesday: chicken soup for the sick

soup picture.jpg

It’s storming around here and I have a sick baby on my hands. This combination always calls for soup. I make soups a lot because they’re nutrient dense, easy to freeze, easy to eat as leftovers, and easy to modify when serving to adults, toddlers and babies. Today’s recipe has developed into my go-to soup when our immune system needs a big boost. I’ve shared it with a couple of friends recently, so I thought I’d post it for all of you!

SEB’s Chicken Soup for the Sick

4-6 cloves of garlic, minced
1 medium onion
4-5 carrots
4-5 celery stalks
16 oz mushrooms, any variety
1 whole chicken fryer, cooked and deboned
3-4 quarts bone broth
1-2 tbs olive oil or cooking fat
1-2 tbs turmeric
1-2 tbs oregano
1/2-1 tsp cayenne (optional)
1 bunch leafy greens (optional)
Salt and pepper to taste

1. Sauté onions and garlic in cooking fat with salt, pepper and turmeric for 4-5 minutes. Add carrots, mushrooms and celery and sauté for another few minutes.
2. Pour in bone broth and add chicken, oregano and cayenne. Bring to a boil and simmer for ~20 minutes. Taste and season as needed.
3. (Optional) tear kale or greens into bite sized pieces and add to the soup, let soften for 5 minutes and then serve.
4. Be healed (Ha!)

Serving suggestions:

  • Adults: Serve as is topped with chopped parsley or cilantro/lime/avocado
  • Toddlers: Serve as soup, pour over rice, sprinkle cheese on top, add fun macaroni shapes
  • Babies: Remove carrots and mash with some broth to make a puree, pull out tender chicken and pull apart bite-size pieces

*adapted many times over several years from The Pioneer Woman’s chicken soup here

I hope you enjoy! Food is healing if we let it be, and this soup is packed full of nourishing qualities. Garlic has been used historically for its antibacterial and antiviral properties. Carrots are high in beta-carotene and Vitamin A. Mushrooms are a good source of Vitamin D.Onions and oregano are high in antioxidants. Turmeric is a powerful anti-inflammatory. Oregano is also an antibacterial.¹

And then there’s the powerhouse – bone broth. “Bone broth is a source of minerals, like calcium, phosphorus, magnesium, and potassium, in forms that your body can easily absorb. It’s also rich in glycine and proline, amino acids not found in significant amounts in muscle meat (the vast majority of the meat we consume).”²

Next week I’ll share with you how I make my bone broth, as well as tricks to ramp up the nutrient value of some toddler favorites (even picky eaters!).

Smells great in here, think I’ll go grab a bowl of soup. I’ll meet you back here for the next Tasty Tuesday! Be sure to subscribe so you don’t miss it!



  1. http://www.whfoods.com/index.php
  2. http://whole9life.com/2013/12/whole9-bone-broth-faq/

1 Comment

  1. […] in my freezer these days. I try to make it once a week, using it as the base for soups like this one and this one. I freeze the excess (if I have any) to keep on hand in case we are sick. It’s […]

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