Chicken Wellness Soup
Healing Broth for Cold Season Comfort
As the Minnesota chill settles in and cold and flu season takes hold, this Chicken Wellness Soup becomes more than just comfort food—it’s my go-to remedy. I make it in large batches and freeze individual portions, so whenever someone in the house feels that telltale scratch in their throat, we have homemade healing ready to go.
Three Powerhouse Ingredients
Ginger: Nature’s Anti-Inflammatory
That knobby piece of fresh ginger does serious work in this soup. Ginger contains gingerol, a bioactive compound with powerful anti-inflammatory and antioxidant properties that may help fight infections and support immune function. Beyond its immune benefits, ginger also helps settle upset stomachs—something particularly welcome when you’re under the weather.
Garlic: The Immune System Ally
Those cloves of minced garlic aren’t just there for flavor. Garlic contains compounds like allicin that have been shown to enhance immune cell function and may help reduce the severity and duration of cold and flu symptoms. I’ve learned that crushing or mincing garlic and letting it sit for a few minutes before adding it to the soup actually maximizes these beneficial compounds.
Turmeric: The Golden Healer
That single teaspoon of turmeric gives this soup its beautiful golden hue and potent anti-inflammatory properties. Turmeric contains curcumin, a compound with strong anti-inflammatory and antioxidant effects that may help support immune system health. The black pepper in the recipe actually helps your body absorb curcumin more effectively.
When you combine these three powerhouse ingredients with bone broth from a whole chicken and nutrient-dense root vegetables, you’ve got a soup that truly earns the name “Wellness Soup.” It’s the kind of recipe that makes you feel like you’re doing something good for your body with every spoonful.
Chicken Wellness Soup
Chicken Wellness Soup is a true superstar of flavor and medicinal benefits. This soup is packed with immune-boosting ingredients: fresh ginger, garlic, turmeric, and an abundance of root vegetables from our garden.
Ingredients:
1 whole chicken
3 celery stalks, chopped
2 multicolored carrots, chopped (plus 3–4 more multicolored carrots, peeled and chopped, for added volume and color)
2 medium beets, peeled and chopped (about 1–1.5 cups; adds earthy sweetness and red hue—wear gloves to avoid staining)
1 large kohlrabi, peeled and chopped (about 1–2 cups; adds crisp, mild turnip-like flavor)
1 medium squash (e.g., butternut or zucchini), peeled, seeded, and chopped (about 2 cups; adds subtle sweetness)
1 yellow onion, chopped
4 cloves garlic, minced
2-inch piece fresh ginger, grated (divided: half for initial stock, half for final simmer)
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bunch fresh basil (about ½ cup chopped leaves; divided: a few sprigs for stock, rest for finish)
1 bunch kale (about 4–6 leaves), stems removed and chopped (added later for heartiness)
1 teaspoon turmeric
1 lemon (juice and zest)
1–2 jalapeños, sliced (optional, seeds removed for milder heat; add to taste)
Salt and black pepper to taste
Avocado oil and butter for browning
Method:
Brown the chicken: Heat avocado oil and butter in your large stock pot over medium-high heat. Brown the whole chicken on all sides for 8–10 minutes until golden. This builds deep flavor.
Start the stock: Cover the browned chicken with water (about 10–12 cups, or enough to submerge by 2 inches). Bring to a boil, then reduce to a simmer. Skim any foam. Simmer for 1 hour to extract initial flavors from the bones.
Add root vegetables and aromatics for stock infusion: After the first hour, add the chopped celery, 2 chopped multicolored carrots, beets, kohlrabi, squash, onion, garlic, half the grated ginger, rosemary sprigs, thyme sprigs, a few basil sprigs (for subtle infusion), and optional jalapeño slices. Season lightly with salt and pepper. Simmer for another 1–2 hours until the chicken falls off the bone and the root veggies are very tender (they’ll deepen the stock’s color and flavor—beets will tint it pinkish-red).
Remove and shred: Carefully remove the chicken to a plate. Let cool slightly, then shred the meat, discarding skin and bones. Strain the stock through a fine-mesh sieve into a large bowl, pressing on solids to extract liquid. Discard the spent veggies and herbs (they’ve given their flavor to the stock).
Recombine and add hearty greens: Return the strained stock and shredded chicken to the pot. Add the remaining chopped multicolored carrots (for fresh crunch and color) and chopped kale. Bring to a simmer and cook for 15–20 minutes until the carrots are tender-crisp and kale is wilted but vibrant.
Finish with final seasonings: Stir in the remaining half of grated ginger, turmeric, and most of the chopped fresh basil (reserve some for garnish). Adjust salt, black pepper, and optional jalapeño. Simmer for 10–15 minutes more to meld flavors.
Final touch: Remove from heat. Stir in lemon juice and zest for brightness. Ladle into bowls and garnish with remaining fresh basil.
This soup freezes beautifully and provides incredible comfort when you’re feeling under the weather.
Cari Ann Carter is the best-selling author of Are Your Roots Right? Rightsize Your Space. Reclaim Your Life. and a multi-faceted entrepreneur with a passion for intentional living, design, and home.
She leads the Cari Ann Carter Group, bringing over 28 years of experience in real estate, design, build, and renovation, and is the creative voice behind DIY Designer Homestead.
Through Fresh Roots Living, she shares practical ideas for cooking, gardening, entertaining, and creating a home that supports your next chapter.