This Homemade Healing Chicken Soup recipe is comforting and sure to help you get through this cold and flu season! I’ve included a recipe for homemade broth as well as homemade soup using a whole chicken.

healing chicken soup

This post is long-overdue! I’ve been meaning to get a solid homemade chicken soup recipe up on the blog forever now. With all of the sickness that’s been happening in our family (and everywhere it seems) lately, this soup is exactly what we needed this week. They say chicken soup is good for the soul, and they are right! There is nothing cozier or more healthy for you when you aren’t feeling great. This homemade healing chicken soup is Whole30, Paleo, Keto, and AIP friendly. I decided to add some Jovial Foods gluten free pasta to mine for some extra added comfort (and carbs), but that is certainly optional!

What Ingredients do I need to make this Homemade Healing Chicken Soup?

Chicken: Kind of obvious, right? 😛 I like to use an entire chicken because you are not only getting a TON of meat from all different parts of the chicken and added flavor, but you’re also getting lots of nutrients from the bones and cartilage. If you prefer to use chicken breasts or thighs with store-bough chicken broth to save time, you totally can. I’ve included options for both! I like to get my organic whole chickens from Butcher Box because I know I’m getting the best quality chicken and bones. It’s important to get great quality chickens for this recipe since you are essentially getting the nutrients from the chicken. If it wasn’t raised in a humane way or free to roam and was cooped up in a cage all day, then it probably wasn’t the healthiest chicken, unfortunately.

Fresh ginger: It has lots of anti-inflammatory properties and also helps to reduce muscle soreness and nausea!

Fresh herbs: Thyme and Rosemary give great flavor to the broth. You can also use dried if it’s all you have!

Broth: This is optional (I give a couple options of either using all water and making your own broth, adding half water/half broth for a little more flavor). Just make sure to check labels if you’re gluten free or doing a Whole30 – lots of brands have sugar, additives, and other not-so-great stuff. I use either regular chicken stock from Costco, or bone broth (Bonafide Provisions or Kettle & Fire are my go-to’s).

Turmeric: This is one of the most anti-inflammatory spices you can use in cooking! It has a ton of medicinal properties. You can read all about the benefits of turmeric here!

Veggies: Carrots, Onion, Celery

Bay Leaves

Pasta (optional) – I love Jovial Gluten Free Pasta. It will absorb a lot of the broth in the soup when you store it in the fridge, so I like to remove the noodles and store them separately.

That’s it! This recipe is so versatile – you can even just make broth and shred the chicken to use for another recipe. I love sipping on bone broth – so many health benefits and it’s great for the gut!

I used all of the meat from a 4 lb chicken. If you have one that is a lot larger, you can use 1/2 of the meat – up to you!

If you make this chicken soup, be sure to tag me on Instagram @maryswholelife! Looking for some other delicious soup recipes to try? Check out my Whole30 Zuppa Toscana or Whole30 Chicken Pot Pie Soup!

Happy Cooking and STAY HEALTHY!



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Homemade Healing Chicken Soup

This homemade chicken soup is good for the soul - packed with vitamins, nutrients, collagen, and anti-inflammatory herbs and spices, it's sure to have you feeling better in no time!
5 from 8 votes
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Homemade Broth

  • 3-4 lb organic whole chicken
  • 1 onion, peeled and cut into 1/4's
  • 1 head garlic, cut in half horizontally
  • 2 carrots, cut into large chunks (no need to peel)
  • 2 ribs celery, cut into chunks
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 8 cups water, or you can use 4 cups water, 4 cups store-bought broth for more flavor

Chicken Soup

  • 8 cups broth , either what you just made, or store bought
  • 3 carrots, peeled and cut into rounds
  • 3 ribs celery, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch knob ginger, peeled and finely diced
  • ½ tsp black pepper
  • 1 tbsp fresh thyme, finely diced
  • 1 tsp turmeric
  • 1 tsp sea salt
  • ½ box gluten free pasta, optional - I like Jovial Foods GF fusilli in this recipe!


  • Dutch Oven


Chicken Broth

  • Pat your chicken dry and place it in a large dutch oven or stock pot. Place the remaining ingredients around it. Pour the water (or water/broth combo) over it until it is just covered. Too much water = bland broth. Cover the pot and bring it to a boil. Reduce the heat to a simmer (medium low worked well for me), and cook for 1.5 hours.
  • Remove the chicken and transfer it to a cutting board or pan and shred using two forks. It should fall right off the bone and be very tender. Discard the skin and bones. Use a slotted spoon to remove the carrots, celery, onion, bay leaves, etc. out of the broth. At this point you have the option to strain the broth through a fine mesh strainer, or leave it as-is. I left it.
  • You can either use the broth and chicken to make soup now, or store it away for sipping and use the chicken for another recipe.

Chicken Soup

  • Add all of the soup ingredients (except for the pasta) into the broth you just made. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes until the carrots are mostly tender. Add in the cooked shredded chicken and the pasta (if using). Let it simmer until the pasta is al dente. Taste test, then add salt and pepper as needed. Serve with chopped parsley, if desired.


*To make this chicken soup using chicken breasts or thighs and store-bought broth, heat 1 tbsp olive oil in a large stock pot or dutch oven. Add in the carrots, celery, onion, garlic, and ginger. Saute for 3-4 minutes. Add in 1.5 lbs chicken breasts or thighs and the remaining soup ingredients. Bring it to a boil, then reduce heat and simmer for 30 minutes. Shred chicken and discard any bones (if you used bone-in) and add it back into the pot. Add in the pasta (if using) and cook for another 10-15 minutes until tender. Serve with parsley, if desired. 
*You have the option of using and dicing up the carrots and celery from the original homemade broth pot, but I find that they're too mushy. I discarded those and used new ones


Calories: 650kcal, Carbohydrates: 65g, Protein: 38g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 3309mg, Potassium: 839mg, Fiber: 6g, Sugar: 11g, Vitamin A: 14320IU, Vitamin C: 20mg, Calcium: 120mg, Iron: 4mg