Healthy Chicken Soup Recipe

Introduction

This healthy chicken soup is a comforting and nourishing meal perfect for any day. Packed with wholesome ingredients and brightened by fresh herbs and lemon, it’s both satisfying and easy to make. Serve it for lunch or dinner to warm up and feel your best.

Ingredients

• 1 tablespoon avocado oil or ghee
• 1 pound boneless skinless chicken breast or thighs
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 2 large carrots, peeled and thinly sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 2 dried bay leaves
• ½ teaspoon turmeric powder
• 1 ½ teaspoons salt, plus more to taste
• 2 sprigs fresh thyme
• 2 tablespoons fresh chopped dill
• 1 tablespoon fresh lemon juice, plus more to taste

Instructions

1. Step 1: Heat the avocado oil or ghee in a large pot or Dutch oven over medium heat.
2. Step 2: Season the chicken with salt and pepper on both sides. Sear the chicken until browned, about 4–5 minutes per side, then remove it from the pot and set aside.
3. Step 3: Add the diced onion, minced garlic, sliced carrots, and celery to the pot. Sauté for 2–3 minutes until fragrant.
4. Step 4: Return the chicken to the pot along with the chicken broth, bay leaves, turmeric powder, salt, and thyme sprigs. Bring to a boil, then reduce heat to medium-low and simmer.
5. Step 5: Let the soup simmer for 20–25 minutes until the chicken is fully cooked. Remove the chicken and shred it using two forks.
6. Step 6: Return the shredded chicken to the soup. Stir in the chopped dill and fresh lemon juice. Adjust seasoning with additional salt, pepper, or lemon juice as desired before serving.

Tips & Variations

• Use bone-in chicken thighs for extra flavor and richer broth.
• Add chopped kale or spinach in the last 5 minutes for added greens and nutrients.
• Swap dill for parsley or cilantro if you prefer different fresh herbs.
• For a creamier texture, stir in a splash of coconut milk before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth from a carton or homemade?

Yes, both store-bought and homemade chicken broth work well. Homemade broth adds more depth of flavor, but good-quality carton broth is convenient and flavorful too.

Is it possible to make this soup in a slow cooker?

Absolutely! Sear the chicken first for best flavor, then add all ingredients to the slow cooker and cook on low for 4–6 hours. Shred the chicken before serving and stir in fresh herbs and lemon juice last.

Healthy Chicken Soup Recipe

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★★★★★

5 from 76 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Healthy Chicken Soup is a nourishing and comforting recipe that combines tender seared chicken, fresh vegetables, and aromatic herbs in a flavorful turmeric-spiced broth. Perfect for a wholesome meal, this soup is packed with nutrients and made with simple, whole ingredients that are easy to prepare at home.

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Ingredients

Scale 1x2x3x

Protein and Oils

• 1 tablespoon avocado oil or ghee
• 1 pound boneless skinless chicken breast or thighs

Vegetables and Aromatics

• 1 yellow onion, diced
• 6 cloves garlic, minced
• 2 large carrots, peeled and thinly sliced
• 2 celery stalks, sliced

Liquids and Seasonings

• 6 cups chicken broth
• 2 dried bay leaves
• ½ teaspoon turmeric powder
• 1 ½ teaspoons salt, plus more to taste
• 2 sprigs fresh thyme
• 2 tablespoons fresh chopped dill
• 1 tablespoon fresh lemon juice, plus more to taste

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Instructions

1. Heat the oil: Warm the avocado oil or ghee in a large pot or Dutch oven over medium heat to prepare for searing the chicken.
2. Sear the chicken: Season the chicken breasts or thighs with salt and pepper generously on both sides. Place them in the hot pot and cook each side for about 4 to 5 minutes until nicely browned. Remove the chicken from the pot and set aside.
3. Sauté the vegetables: To the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Cook for 2 to 3 minutes until the vegetables become fragrant and slightly softened.
4. Add broth and seasonings: Return the chicken to the pot along with the chicken broth, bay leaves, turmeric powder, salt, and sprigs of fresh thyme. Bring the mixture to a boil over medium-high heat.
5. Simmer the soup: Lower the heat to medium-low and let the soup simmer gently for 20 to 25 minutes until the chicken is fully cooked and tender.
6. Shred the chicken: Remove the cooked chicken from the soup and shred it using two forks. Then, add the shredded chicken back into the pot and stir to combine well.
7. Finish with herbs and lemon: Turn the heat to low, stir in fresh chopped dill and fresh lemon juice. Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.

Notes

• For a richer flavor, use ghee instead of avocado oil.
• You can substitute chicken broth with homemade bone broth for extra nutrition.
• Adjust turmeric quantity to your taste preference; it adds a warm, earthy flavor and vibrant color.
• This soup can also be made with leftover cooked chicken to save time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze portions for up to 2 months for convenient meals later.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken soup, healthy chicken soup, turmeric soup, homemade chicken broth soup, easy chicken soup recipe, low fat soup