Feeling a bit under the weather or just looking for a warm bowl of goodness to stay cozy in the last weeks of winter? Well, this chicken soup is the cure!  

This chicken soup is one of my favorite staples, especially during the cold winter months. In fact, I make it almost every week! My recipe is a delightful riff on the classic chicken soup that so many moms and grandmas lovingly prepare when winter is in full swing. 

However, I assure you, this is not your mother’s chicken soup.

What sets this soup apart is the addition of a variety of spices, freshly squeezed lemon juice, and vibrant fresh herbs like scallions and cilantro. The simple addition of lemon juice and tender herbs elevates this humble chicken soup from ordinary to extraordinary. The acidity of the lemon adds some much-needed brightness, while the herbs provide a fresh element that complements the warm, salty broth. Each spoonful is not only nourishing; it’s also a celebration of warmth, flavor, and comfort that makes winter just a little more bearable. 

The cure for colds and homesickness

I conjured up this recipe during my first winter away from home in my freshman year of college. Walking to class in the snow and ice was not particularly enjoyable, and all I wanted was simple chicken soup. Of course, I was also dealing with the many emotions of homesickness, and I was seeking comfort during those sad winter months in whatever form I could find it. So, to cheer myself up, I turned to chicken soup. 

Although this seemed like quite the project to execute in a freshman dorm, it was surprisingly easy to throw together and prep for the week ahead. After finishing the soup with the lemon, scallions, and cilantro, I was ready to savor my masterpiece. Immediately, I felt a wave of comfort wash over me upon sipping this soup. It’s amazing how food can be just the medicine we need. This soup was my remedy for winter blues, homesickness, and fighting off the bitter cold.

I was so excited, I even called my mom to tell her about it. I then made it a few more times, tweaking it slightly along the way, and finally typed it up to send to her so she could prepare it for my siblings, who all had colds. While I was making my next batch of soup, she tried it out back home, and we were connected through cooking in the kitchen, even though we were miles apart. Later, she shared with me how much they liked it and how it kept her warm during the cold weather.

Nourishing Chicken Soup

Serves 4-6 

For Stove Top: Prep Time: 20 minutes | Cook Time: 30-45 minutes | Total Time: 50-65 minutes

For Instant Pot: Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Slow Cooker: Prep Time: 20 minutes | Cook Time: 3-7 hours | Total Time: 3-7 hours

• 1–2 tablespoons ghee, butter, or olive oil
• 1 large onion, diced 
• 1 heaping cup celery, chopped, about 3-5 stalks
• 1 heaping cup carrots, chopped, about 3-5
• 2 tablespoons fresh ginger, chopped (or 2 tsp ground ginger)
• 4–6 garlic cloves, minced
• 4 cups chicken broth or stock ( or 2 large chicken bouillon cubes + 4 cups of water)
• 2 cups water
• 1 teaspoon salt
• 2 bay leaves
• ¼ tsp poultry seasoning
• ¼ teaspoon white pepper
• ¼ teaspoon black pepper
• Sprinkle of turmeric
• Sprinkle of cayenne pepper
• 1 ½ – 2 lbs boneless skinless chicken thighs, trimmed

For serving:

• lemon wedges
• pinch chili flakes
• scallions, sliced
• cilantro, stems and leaves finely chopped

Stove Top Instructions:

1. Heat ghee, butter, or oil in a big pot or Dutch oven over medium heat. Add onion, celery, carrots, garlic, and ginger and saute until fragrant and the veggies are soft, about 3-4 minutes. Lower heat to med-low and continue sauteeing until golden, 3-4 more minutes.
2. Add the chicken stock, water, salt, poultry seasoning, white pepper, black pepper, bay leaves, turmeric, cayenne, and skinless chicken. 
3. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 minutes. 
4. Test a piece of chicken for doneness by pulling the meat apart with two forks. It should come apart easily and look opaque. If done, shred the rest of the chicken, return to the pot, and simmer gently for 5 more minutes.
5. Taste and adjust broth with salt, seasonings, or additional water if the broth is too salty.
6. Garnish with scallions, cilantro, and a squeeze of lemon (and chili flakes if you want a spicy kick). Optionally, serve over rice or your pasta of choice (ditalini or orzo are great options). I recommend cooking and storing rice and pasta separately and assembling when ready to serve.

Instant Pot Instructions: 

1. Set the Instant Pot to the “saute” function and heat the ghee, butter, or oil. 
2. Add onion, celery, carrots, garlic, and ginger, and saute for 3-4 minutes until fragrant and the veggies are soft. 
3. Add broth, water, salt, pepper, bay, poultry seasoning, white pepper, black pepper, turmeric, cayenne, and chicken thighs, and give a stir.
4. Pressure cook on high for 12 minutes. Manually release. 
5. Shred chicken with two forks. Taste and adjust with salt or any other seasonings. 
6. Follow the rest of the instructions above by serving with lemon wedges, scallions, cilantro, and red pepper flakes. Optionally, serve over rice or your choice of pasta.

Slow Cooker Instructions:

1. Cook the vegetables, aromatics, and seasonings in a separate pot as stated above. Transfer to a slow cooker and pour in the broth, water, and chicken thighs. 
2.  Stir, cover, and cook on low for 6-7 hours or high for 3-4 hours.

Notes and Variations:

The soup will keep 4 days in the fridge or freeze.

Feel free to add 1/2 cup of rice or quinoa to the simmering soup or a can of white beans. You can also add pasta ( about 4 ounces), but I prefer to cook the pasta separately and ladle the soup over it. 

This is a great way to use up any vegetables you have in the fridge, such as zucchini, squash, kale, spinach, etc.

Scaling:

This recipe can be easily doubled or tripled. It’s great for meal prep and freezer meals.