Healing Chicken Soup

This delicious homemade healing chicken soup is exactly what you'll be craving this winter when you're not feeling your best. Made with cosy, warming spices like turmeric, ginger, garlic, and chilli, this soothing soup is not only comforting but also incredibly easy to make.

Course Main Course

Cuisine Australian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 367kcal

Author Sally

Equipment

cast iron dutch oven

Ingredients

1 tablespoon olive oil
500 grams chicken breast cut in half lengthways
1 onion finely diced
2 medium carrots peeled and diced
2-3 sticks of celery diced
3 cloves garlic minced
1 teaspoon ginger minced
1 teaspoon dried oregano
½ teaspoon turmeric
¼ teaspoon chilli powder
1 bay leaf
5-6 cups chicken stock
1 cup small spiral pasta
Salt to taste

Instructions

In the base of a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chicken breast pieces and cook for a few minutes until just browned on both sides. The chicken won’t be fully cooked yet, but that’s okay. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté over medium-high heat until softened, about 5 minutes.
Add the minced garlic, ginger, dried oregano, turmeric, and chilli powder. Stir and cook for 1 minute until fragrant.
Pour in 5 cups of chicken stock and add the bay leaf. Add back in the chicken pieces and turn the heat down to low and simmer with the lid on for 10 minutes or until the chicken has cooked through.
Remove the cooked chicken and set aside on a chopping board. Chop into small pieces.
Increase the heat to medium and add the dry pasta. Let the pasta cook for about 10 minutes, stirring occasionally, until tender.
Return the shredded chicken to the pot and stir to heat through. Taste and adjust salt as needed. The soup should be thick, but add another cup of water / stock if a thinner consistency is preferred.
Serve warm and enjoy!

Notes

Chicken: If you prefer, you can make this soup with leftover cooked chicken. Start instead at step two, cooking the vegetables, and add in 2 cups of shredded, cooked chicken at step 7 to heat through.

Nutrition