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Bowl of chicken vegetables soup on burnt orange and white tablecloth and spoon
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Immune Boosting Chicken Vegetable Soup Recipe

If you're ever feeling the hints of a cold, and you want to fight it off before it hits, this is your magic weapon: Immune Boosting Chicken Vegetable Soup.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 251kcal
Author Alicia Pope

Equipment

  • Soup pot
  • Stove top
  • Cheesecloth (optional)
  • Emulsion blender (optional)

Ingredients

  • 1 red onion
  • 1 tbsp avocado oil
  • 1 sweet potato diced
  • 4 carrots sliced
  • 1 zucchini slices in half circles
  • 1 celery diced
  • Salt about a tsp, more or less to preference
  • Pepper a few shakes or grinds
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 chicken back
  • 1 bone in chicken breast

Instructions

  • Dice a small red onion.
  • Heat avocado oil on medium on stove in large soup pot.
  • Add diced onion and Sauté
  • Meanwhile, dice the sweet potato
  • Add the sweet potato to the onion. Add water until both are covered (4-6 cups)Slice the carrots and add to pot
  • Dice celery and add to pot
  • Quarter the zucchini long ways (hot dog style) and dice. Add to pot
  • Add spices and mix in (salt, thyme, marjoram, pepper)
  • Place chicken back and bone in breast into cheesecloth. Tie cloth into a knot to create a chicken package, then lower wrapped chicken into the soup
  • Make sure the water covers all of the soup ingredients. If not, then add water until they are covered
  • Cover and simmer at on medium high for 45-55 minutes or until chicken appears cooked through
  • Uncover and simmer, letting the liquid boil off and leaving a heartier thicker soup base - this takes anywhere from 30 min to an hour and a half depend on your altitude and how thick you want the soup.
  • Remove the chicken breast and back. Discard the back and the bones from the breast. Shred the chicken
  • Use an emulsion blender to purée a small portion of the vegetables for about 1 minute. This allows some of the vegetables to thicken the broth
  • Add the chicken and mix back in with the soup
  • Serve and enjoy!

Notes

  • The size of your veggies is a personal choice. You can have big chunks or small cubes. The key thing is to be consistent and make all of your veggies about the same size
  • The bone-in chicken is key for this recipe to work. The bones give lots of flavor to the broth and also provides key amino acids to heal your gut and boost your immune system, like glutamine.
  • There are 2 ways to add the chicken: directly to the pot or in cheese cloth. After it's cooked you'll pull out the chicken, discard the bones and cartilage, shred the remaining meat and then add the chicken back to the soup. If the thought of possible bones being left behind grosses you out, just wrap the meat in cheese cloth before putting it in the soup. Then you'll be sure to extract all the bones. I personally prefer to just roll with it directly in the pot and don't mind if I find a stray bone in a bite or two because it saves me from having to use cheesecloth. But if I'm making it for others I use the cheesecloth.

Nutrition

Calories: 251kcal | Carbohydrates: 22g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 744mg | Potassium: 811mg | Fiber: 5g | Sugar: 8g | Vitamin A: 18434IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 1mg