Homemade Chicken Soup for Flu Season

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Beautiful brisk autumn is upon us! It’s time to break out the cozy sweaters, watch the leaves change… and try not to catch the flu. Don’t get me wrong, fall is one of my favorite seasons, but all bets are off if I get sick.  That’s why taking care of my immune system takes extra priority this time of year.

Personally, there are a few things that I turn to when I’m starting to feel run down: apple lemon ginger juice, oil of oregano, wellness formula, restorative yoga, and of course homemade chicken soup. 

There are lots of reasons why homemade chicken soup is so good for you, but the nutritional all-star is made-from-scratch bone broth. If you’re curious about the incredible health benefits of bone broth, check out the original article I wrote  on Clean Plates (recipe has been slightly updated).

Though making this soup is a little bit time consuming, it’s also incredibly easy. You can even make a giant batch and freeze it so you can be sure to always have it on hand for a chicken soup emergency.

Chicken Broth
Makes about 2 quarts

1 whole organic chicken, rinsed (about 3½ to 4 pounds), giblets discarded
4 carrots, cut into thirds
4 stalks celery, cut into thirds
1 bulb fennel, cut into thirds
1 onion, quartered
5 sprigs of thyme
5 sprigs parsley
2 sprigs rosemary
2 garlic cloves, peeled
2 bay leaves
1 teaspoon salt
1 teaspoon whole peppercorns
filtered water

Place all ingredients in large pot. Fill with just enough water to cover chicken. Bring to boil; lower heat to simmer. Cook 1½ hours. Skim impurities from surface periodically.

Remove chicken; set aside to cool. Strain broth through fine mesh strainer into large heatproof bowl. Start chicken soup recipe below.

Chicken Soup with Rice
Serves 4 to 6

1 recipe chicken broth (from recipe above)
1 whole organic cooked chicken (from broth recipe)
2 carrots, chopped
2 stalks celery, thinly sliced
½ fennel bulb, thinly sliced
½ onion, diced
½ cup brown rice (optional)
½ cup chopped fresh parsley
4 sprigs of thyme
1 tablespoon extra virgin olive oil
2 teaspoons salt

Remove chicken meat from bones; discard skin and bones. Using hands, shred chicken in large bowl and set aside.

Heat olive oil in large pot. Add carrots, celery, fennel and onion. Cook until onions become transparent, about 5 minutes. Pour chicken stock into pot. Add parsley, thyme and salt. Bring to boil. Add shredded chicken and rice; lower heat to simmer. Cook for 30 to 45 minutes, or until the rice is cooked through.


Joanna McCracken photo by fluid frame
 Joanna Berman is a holistic health counselor, writer, recipe developer, 500-hour certified yoga teacher, and the Content & Communications Manager at YogaWorks and MyYogaWorks. She believes in finding balance, figuring out what makes you feel your best, and most importantly enjoying the process. Follow her on Facebook and Instagram at @peppermysalt for all things food and yoga, including in-post recipes! peppermysalt.com 



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