Go Back
Print Pin
5 from 1 vote

Magic Chicken Soup

A little spin on traditional chicken soup filled with all the healing foods to cure any type of sickness.
Course Soup
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 Servings
Author Nikki

Equipment

  • 1 Dutch Oven a large stock pot can also be used

Ingredients

  • 3 ribs celery chopped
  • 3 large carrots peeled, chopped
  • 2 medium yellow onions chopped
  • 1 1/2 inches ginger root grated, split in half
  • 1/2 large lemon zest
  • 2 tblsp fresh sage finely chopped
  • 2 tblsp fresh basil finely chopped
  • 7 ounces shiitake mushrooms thinly sliced
  • 4 cloves garlic minced
  • 1 large lemon, juiced or two small/medium size
  • 2 pieces chicken on the bone 2 hind quarters or breast quarters. Or one of each
  • 1 cup spinach and/or kale gently packed
  • 1 tsp pepper
  • 48 ounces bone broth (1 1/2 cartons) chicken or beef or homemade or water
  • salt
  • olive oil

Instructions

  • Heat 2 tablespoons of olive oil in dutch oven.
  • Chop celery, carrots and onion and add to pot.
  • Sprinkle with salt and add pepper.
  • Once veggies start to get soft, add half the amount of grated ginger and all the lemon zest. Stir.
  • Add chopped sage and basil. Stir.
  • Rinse mushrooms and thinly slice them.
    In your pot, move veggies to the sides so you can see the bottom of the pot. Add a drizzle of olive oil and put the mushrooms in a little at a time and let them brown and cook slightly. Repeat this till all the mushrooms have been added and are almost fully cooked.
  • Add half the amount of the lemon juice to deglaze the pot - either one small lemon or half of a large lemon - scraping up any brown bits on the bottom of it.
  • Add the minced garlic and the rest of the grated ginger. Stir.
  • Place chicken skin side down on top of the veggies.
  • Add broth till chicken and veggies are completely covered. Usually takes one and a half 32 ounce cartons of broth. You can just cover with water also.
  • Let simmer on low to medium heat till chicken is full cooked, at least 45 minutes.
  • Remove chicken and shred off the bone and add back to the soup.
  • Add in the spinach/kale and let it wilt into the soup.
  • Add the rest of the lemon juice, stir and serve!