Get Well Chicken Soup
gluten & dairy free | freezes well
This Get Well Chicken Soup is inspired by those sick days when you don’t feel like eating—but you know your body needs nourishment. It’s the kind of soup that feels like a hug. The comforting kind. One that warms you, feeds you, and helps you rest without spreading germs.
Every bowl is simple, soothing, and deeply nourishing.
Why This Soup Helps You Heal
This soup is built with ingredients known for their healing benefits. Roasted organic chicken provides protein to support recovery. Homemade broth—or your favorite quality store-bought version—hydrates and replenishes electrolytes.
Together, they create a base that gently fuels your body when it needs it most.
Healing Ingredients That Matter
- Garlic is known for its natural antibacterial and antiviral properties.
- Ginger helps calm the stomach and reduce inflammation.
- Lemon brightens the broth while providing vitamin C to support immunity.
- Onions, carrots, and celery add minerals and natural sweetness.
- Chicken broth hydrates the body, replenishes electrolytes, supports digestion, and provides essential nutrients that help promote healing and recovery.
- Fresh parsley brings a final burst of freshness and nutrients.
Simple Shortcuts That Still Work
Not feeling up to cooking? No problem. Pick up a prepared roasted chicken from the store. Use a high-quality chicken broth instead of homemade. These shortcuts still deliver comfort, flavor, and nourishment with minimal effort. Plus, your house will smell amazing while it simmers.
If you buy prepared roasted chicken – skip the broth and cooking chicken part. The recipe will come together in under 20 minutes.
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A Bowl That Feels Like Home
This healing chicken soup is easy to prepare, gentle on the stomach, and perfect for slow sipping. It’s the kind of meal that helps kick-start healing from the inside out—one warm spoonful at a time.
Pro Tip: Add the lemon juice at the very end of cooking to keep the flavor bright and preserve its immune-supporting benefits.
Follow along on Instagram @whitesparrowfoodco for more nourishing, gluten-free recipes that support real life, real healing, and cozy days at home.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Get Well Chicken Soup
- Total Time: 1 hour 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
This Get Well Chicken Soup is nourishing, cozy, and easy to make. Packed with garlic, ginger, lemon, and broth to support healing.
Ingredients
To cook the chicken & make the stock
- 1 whole chicken or 2 bone-in breasts & 2 thighs (bone in or boneless)
- 6 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1/2 yellow onion, skin removed
- 2 inch piece of fresh ginger, quartered
- 1/2 teaspoon salt
- 2 peels of lemon rind (use a vegetable peeler)
Soup preparation
- 2 tablespoons salted butter
- 1/2 yellow onion, sliced thinly
- 3-4 garlic cloves, minced
- 1/2 teaspoon salt (additional if needed)
- mince the ginger you used for the stock
- 3 carrots, small diced
- 4 stalks of celery, small diced (reserve any celery leaves for garnish)
- 3 cups chicken broth, addition from the stock made
- zest and juice from 1 lemon
- 1 tablespoon fresh parsley, finely chopped
Get Recipe Ingredients
Instructions
To cook the chicken & make the stock
- Place all the ingredients for the stock in a large stock pot. If you are using a whole chicken, make sure the chicken is covered with water. If you are using cut up pieces of chicken, you will need less water to cover it with water. I used around 6 cups. Cover the pot and bring this mixture to a rapid simmer. Turn you heat down but still keep it at a light simmer. Move your lid so that some air can escape but the majority of the pot is still covered. For whole chicken, simmer for 50 minutes. For cut up chicken, simmer for 30 minutes.
- Turn the heat off. Remove the chicken to a bowl or cutting board to cool. Skim the top of the broth to remove any foam. Strain the broth into a large bowl. Remove the ginger and set aside. Dischard the remaining items.
- To prepare the soup, wipe the pot clean and return to your stove over medium heat. Add in the butter, onions, garlic and salt. Mince the ginger that was in the stock and add to the pot. Saute for 2-4 minutes or until softened.
- Stir in the carrots and celery and saute for 2 minutes. Pour in the homemade stock (around 5 cups) and add in the store bought broth. Bring to a slow simmer uncovered for 8 minutes.
- Meanwhile, shred the chicken. When the soup is ready, stir in the chicken, lemon zest and juice and garnish with parsley.
- Serve right away or cool and freeze in glass containers for another time.
Notes
- If you are using store bought cooked chicken with store bought broth, skip to step 3.
- If the lemon juice is not a flavor you enjoy, skip it and just add the lemon zest as a garnish when you serve the soup or leave out all together.
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Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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