This Healing Chicken and Vegetable soup is the ultimate comfort food, packed with nutrition and nourishing ingredients to support and boost your immune system. It’s quick to prepare (in just 30 minutes), making it a wholesome go-to meal for busy days.
It’s one of my go-to meals for when anyone in the family feels a bit run down, it really is food for the soul.
Health benefits
Starting with bone broth, the most nourishing ‘super food’ and digestive tonic of all. For all you need to know about bone broth and how to make it click HERE. A good dose of protein and a rainbow of carbohydrate and fibre rich vegetables…what more could you ask for from a meal?
Ingredients
This chicken vegetable soup recipe combines diced chicken thighs, fresh vegetables like carrots, broccoli, and zucchini, and ginger and garlic, all simmered in a rich chicken stock. A garnish of coriander adds a fresh finish to this nourishing bowl.
How to make this healing chicken vegetable soup
Start by stir-frying chicken, garlic, and ginger in olive oil until the chicken is translucent. Add the broth and shiitake mushrooms, then bring to a simmer. Add the vegetables and cook until just tender, adjusting the seasoning to taste before serving with fresh coriander leaves.
Serving suggestions and how to store
Serve this gluten free soup hot with a sprinkle of fresh coriander (cilantro) for added freshness. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for longer storage. Reheat gently over low heat to preserve the flavours and textures.
Vary this healing chicken and vegetable soup to suit
For a vegetarian option, substitute the chicken with sliced omelette and use vegetable broth instead of chicken stock. If you’re avoiding garlic or onion, simply omit them or use garlic-infused oil. Feel free to customise the vegetables to suit your family’s preferences or what you have on hand (green beans, spinach, etc). You could also add noodles to turn it into a very nourishing chicken noodle soup.
For more delicious, easy to make healthy soup recipes, click HERE.
Ingredients
- 2 tbsp extra virgin olive oil
- 5 clove/s garlic - crushed or finely grated
- 1 tbsp ginger root - finely grated
- 8 boneless and skinless chicken thighs - diced
- 1 ltr chicken broth or stock
- 1½ tsp sea salt - if your broth is already salted reduce to taste
- 10 shiitake mushrooms - sliced
- 4 carrot/s - sliced
- ½ broccoli - broken into florets
- 2 red capsicum/s - diced
- 1 zucchini/s - diced
- 1 bunch/s fresh coriander leaves - chopped
Method
- Place a large pot over a moderate heat with the oil, garlic, ginger and chicken thighs.
- Stir-fry over a moderate heat for 5 minutes until the chicken looks translucent.
- Add the broth, sea salt and shiitake mushrooms and bring to a simmer for another 5 minutes.
- Then add the carrot, broccoli, capsicum and zucchini and cook for 5 more minutes to slightly soften the vegetables.
- Check the seasoning. Sea salt really brings out the flavour in this simple soup.
Serve
- Serve with the fresh coriander leaves.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Vegetarian
You can substitute the chicken with egg (I'd make a thin omelette and add that sliced). Use a vegetable broth to replace the chicken broth.Onion and garlic-free
Omit garlic and/ or onion. You can add in a tablespoon of garlic oil if that is tolerated.Vary the veggies
Feel free to tailor this to suit the veggies your family enjoys or whatever you have available in the fridge.Like this recipe or have a question? Post it in the comments below.
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Julia Carey says
Love this recipe. So easy and absolutely delicious.
Georgia Harding says
So glad you love it too, it’s a personal favourite! Thanks for the 5? rating too G x
Anna Vranes says
Beautiful flavours! we loved this soup for lunch, I used a leftover chicken roast shredded in it at the end and it was absolutely delicious, I loved the smell of garlic & ginger in the house after!!!!:-)
Georgia Harding says
So glad you loved it Anna, it’s so perfect to use up leftover chicken G x
Yarrow Wade says
Such a delicious recipe! I have drumsticks I need to use. Would you still do everything the same except cook for longer then debone chicken at the end?
Georgia Harding says
Yes, you might like to render the fat on the drumsticks first so it’s not to fatty. Otherwise the same, like you said you can cook a bit longer too G x
Yarrow Wade says
Perfect! Thankyou
Paula says
This is becoming a staple for us this winter! I love the ginger/garlic flavours and using up whatever veggies we have. It tastes amazing and is also quick to make! It feels so nourishing to eat.
Well Nourished Team says
Super nourishing and delicious…so happy to hear you enjoyed 😊