healing chicken soup

The coziest, most nourishing chicken soup for sick days.

Healing Chicken Soup Recipe

After the holidays, my family was sick for what felt like eternity. To help them feel better, I found myself over the stove every night over a simmering pot of soup, each night different from the last. When I discovered Molly Baz’s Golden Get-Well Soup, I knew I had to make it immediately. It has nourishing ingredients, a flavorful, comforting broth, and healing ingredients like turmeric and ginger. I used her recipe for inspiration and made it my own, adding coconut milk for creaminess and a squeeze of lemon juice for brightness. Thank you, Molly. We feel better already.

This recipe was adapted from Molly Baz’s Golden Get-Well Soup in Cook This Book. 

Ingredients for Healing Chicken Soup 

  • 2 tablespoons olive oil

  • 1 large yellow onion, chopped

  • 1 head garlic, peeled and roughly chopped, plus 3 cloves

  • 1 large carrot, peeled

  • 4 bone-in chicken thighs

  • 1/2 cup white rice

  • 1 1/2 tablespoon grated ginger

  • 1 teaspoon turmeric

  • 3 cups vegetable broth

  • 3 cups bone broth

  • 1 lemon

  • 1 teaspoon salt, divided, plus more to taste

  • ½ teaspoon black pepper, plus more to taste

  • ¼ cup coconut milk

How to Make Healing Chicken Soup

  1. Heat the olive oil in a large pot. Add the onion and cook over medium heat until translucent, about 2-3 minutes.

  2. Roughly chop the carrot and add it to the pot with the onion. Once the vegetables have softened, add the garlic.

  3. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper (this helps activate the turmeric).

  4. Pat the chicken thighs dry and add to the pot, skin side down.

  5. Add the rice, ginger, and turmeric, and stir to combine. 

  6. Pour in the vegetable broth and bone broth (you can do all vegetable or all bone broth, or mix like I did).

  7. Cut the lemon in half and throw it into the pot, squeezing one half.

  8. Cook for 30-40 minutes, lowering the heat to a simmer.

  9. Remove the chicken from the pot and take the skin off the leg. Let it cool slightly, then shred using two forks. Return the shredded chicken to the pot. 

  10. Add 1/2 teaspoon salt and adjust seasonings to taste.

  11. Grate 3 garlic cloves directly into the pot and stir. 

  12. Taste the soup and squeeze the other half of the lemon in as desired.

  13. Stir in the coconut milk and season with black pepper.

What You’ll Need

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