Who doesn’t love a warm nutritious bowl of homemade chicken soup? I recently came down with the flu (blah!) and then ended up with Bronchitis (double blah!) and a trip to the doctor. I desperately needed this soup and all of it’s healing powers, especially since they made me take the dreaded antibiotics (dun dun dun). I’m the last person in the world that wanted to take them since the last time I did, I ended up with Candida Overgrowth. But in this case, I really didn’t have a choice to make. It was Bronchitis, then maybe get Pneumonia or take the darn antibiotics! So I digress..
As I felt my sickness coming on, I tossed my stockpile of organic chicken bones from the freezer into my crockpot and let a nourishing batch of bone broth simmer for the next 24 hours. I needed all the healing powers that I could possibly get to bounce back from all of this. So when I was finally feeling up to it, I decided to make this soup to counteract the trauma of the antibiotics.
I finally sat down to enjoy my homemade chicken soup and the wait was so worth it! I had actually been craving the nutrients of this soup for days and at long last, I could enjoy it! Yum!! I even added an extra pound of carrots for more sweetness and a whole bulb of garlic and extra onion for their natural antibiotic properties. There are no hard and fast rules here so add whatever veggies you like!
Here are the items that you will need:
These are not the exact quantities that I used in the recipe, I used more than what is pictured since I wanted a very filling and hearty soup! For the sake of the picture, I left out the chicken and some of the multiples ingredients.
- 1 fully roasted organic chicken
- 4 quarts of organic chicken broth or bone broth
- 1 large or 2 medium white onions, sliced
- 6 garlic cloves, diced
- 1 head of organic celery, sliced
- 1 pound carrots, peeled and sliced
- 2 organic zucchini, sliced
- ¼ c of chopped scallions (optional)
- 3 T parsley, chopped (optional)
- Salt and Pepper to taste
- Roast your chicken while you prepare the veggies for your soup. I like to let my chicken warm to room temperature and cover it with coconut oil. Then bake it breast side up in the oven at 425 degrees for 30 minutes. After 30 minutes, turn the temperature down to 375 degrees and roast for another 30 minutes. Depending on the size of your bird, you may need more time. I put a meat thermometer in the thigh after 1 hour and monitor it from there. Once the internal temperature reaches 165 degrees, remove the chicken and let it cool. You can use a spoon to coat the chicken and then salt & pepper it if desired. Set aside and let it cool so you can handle it.
- Cut up your celery, onion and garlic first. I like to toss these in the soup pot first and saute them with a little bit of coconut oil or chicken drippings for about 5 minutes.
- Add your broth to the pan and bring to a boil. Turn down the heat to low and let simmer while you chop the rest of your veggies.
- Peel and chop your carrots. Once your celery and onion have softened to your liking, add your carrots and continue to simmer on low-medium heat.
- Now that your chicken has had time to cool, cut it into and tear it into bit sized pieces. Toss it in the soup and add some pan drippings if desired.
- Chop the rest of your veggies and add them once the carrots have softened. Cook for 5-10 minutes until zucchini has softened. Salt & Pepper to taste. Enjoy!