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Gut Healing Chicken Soup

This gut-healing chicken soup is packed with nourishing ingredients like tender chicken, vibrant vegetables, and a flavorful bone broth base. Infused with anti-inflammatory herbs and gut-friendly additions like garlic and ginger, it’s the perfect comforting meal to support digestion and overall wellness. Simple to make and irresistibly delicious, this soup is a must-have for your recipe collection!
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Prep Time 2 hours
Cook Time 30 minutes
Course Main Course, Soup
Servings 12 people

Ingredients  

For The Broth

  • 1 Whole Onion
  • 3 Carrots
  • 1 Garlic Bulb Cut in half
  • 4 Ribs Of Celery I like to use the ones in the middle with all the leaves for extra flavor
  • 1 Handful Of Fresh Parsley
  • 1 Small Bunch Of Fresh Thyme
  • 1 Small Bunch Of Fresh Rosemary
  • 3-4 Bay Leaves
  • 2 Teaspoons Salt
  • 1 Teaspoon Black Peppercorns
  • 1 Tbsp Turmeric
  • 1 inch knob of Ginger
  • 1 Whole Uncooked Chicken
  • Water To Cover

For the Soup

  • 1 tbsp Avocado Oil
  • 1 Onion Chopped
  • 3-4 Carrots Halved and Chopped
  • 3 Ribs of Celery Chopped
  • 2 Zuchini Chopped
  • 3-5 Garlic Cloves Chopped
  • 1 Whole Chicken Shredded

Instructions 

  • For The Broth
  • Rinse off all the veggies to get all the dirt off.
  • Fill a large pot (I used my dutch oven) with all the ingredients for the broth.
  • Fill pot with filtered water making sure the chicken in fully submerged.
  • Bring to a boil then let simmer for 2-3 hours.
  • Once chicken is ready, it will shred super easily.
  • Take the chicken out and shred (Keep aside till later).
  • Use a spider strainer or colander to separate the broth from the veggies.
  • Save the veggies for the compost/garden!
  • Keep broth separated until later.

For the soup

  • In the dutch oven or large pot, heat the oil on meduim heat.
  • Toss in onions, carrots, and celery.
  • Sauté till onions are translucent.
  • Add chopped garlic cloves.
  • Stir until garlic is fragrant (about 2-3 minutes). Don’t let it burn.
  • Add in the chopped zucchini.
  • Add broth back in and bring to a boil.
  • Add shredded chicken and let simmer for 10-15 minutes.
  • Serve over rice or noodles. (I don’t like to add rice or noodles straight to the broth since it soaks up all the broth/ can make it mushy.)

Notes

Let cool and leave in fridge overnight for the most flavor. It can be reheated in the same pot or divided up and reheated over the stove.
I like to divide soup up into cubes and then freeze it. 
Keyword chicken soup, freezer friendly, gut healthy, soup