Homemade Chicken Soup

They say homemade chicken soup is good for the soul.  That may be, but when the cold and flu season strikes with a vengeance, chicken soup sure is good for what ails you!

Updated April 17, 2018

They say homemade chicken soup is good for the soul.

That may be, but when the cold and flu season strikes with a vengeance, chicken soup sure is good for what ails you!

I am not talking about expensive gluten laden commercial canned soups.

It is the gluten-free homemade soup that is good medicine, the old fashioned kind like Grandma used to make.


What is it about homemade chicken soup that is so healing?

Well, it is many things.

The aromatic steam rising from a hot bowl of homemade chicken soup seasoned with thyme loosens phlegm in the throat and lungs.

Thyme is a culinary and medicinal herb with very strong antimicrobial properties.

When used in homemade chicken soup or steeped and enjoyed as a tea, it may help prevent secondary infections.

Wrap your hands around the hot bowl.

Do you feel that tingling sensation?

The heat radiating from the bowl stimulates your circulation, your body’s way of revving up to expel the creep and crud that is keeping you down.

Now, sip the hot liquid and let it slide down your throat.

While you are Mm-mm-ing over the deliciousness, the soup is working its healing magic.

The compounds in home chicken soup are a powerful anti-inflammatory; that is why you find it so soothing.

It helps relieve the discomfort of the aches and pains of colds and flu, and soothes sore throats and irritated nasal passages.

As an anti-catarrhal, chicken soup helps the body rid itself of all that suffocating congestion by thinning the phlegm and making coughs and sniffles more productive.

When the body is manufacturing vast amounts of mucous, dehydration is a common outcome and chicken soup is an almost perfect substance for rehydration.

Finally, when a body is sick, it burns up vast amounts of nutrition battling what it considers an imminent crisis; this, at a time when appetites wane.

Homemade chicken soup so wonderfully fills the gap.

When cooked correctly, it is a powerhouse of just the right kind of health building vitamins, minerals and absorbable proteins a body needs to get well, and to stay well.


What is the secret to making great homemade chicken soup?

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It starts with mastering the skill of chicken stock-making, and then utilizing proper soup-making techniques.

I am not talking about throwing all the ingredients into a huge vat of watery broth and boiling away all the nutrition and flavor for hours on end.

Really good soup takes a very short amount of time to prepare and cook.

The secret is to sauté the aromatic vegetables in butter, add the meat, seasonings and stock, quickly bring the soup to a rolling boil, and then immediately remove it from the heat.

This simple technique speeds cooking time, making this homemade chicken soup a one-pot weeknight meal, ready to serve in 30 minutes or less, while preserving precious nutrition and fabulous flavor.

You won’t miss the noodles, but if you must have them, check out the recipe variations below.





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Homemade Chicken Soup


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Homemade Chicken Soup


Amazingly tasty and ready in just 30 minutes! Satisfy your hunger for homemade chicken soup and cruise through flu and cold season like it never happened.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 servings

Ingredients:
- 2 tablespoons butter
- 1 medium onion, minced
- 2 carrots, diced
- 1 celery rib, diced
- 1/2 teaspoon dry mustard
- 3 cups cooked chicken, shredded
- 6 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme herb
- 1/8 teaspoon black pepper
- 1/2 cup dried mashed potato flakes
- 1/4 cup minced fresh parsley
- salt to taste

Instructions:
1. In a large Dutch oven over medium high heat, melt butter.
2. Sauté onion, carrots and celery until tender.
3. Stir in dry mustard.
4. Add chicken.
5. Stir in chicken stock.
6. Add bay leaves, thyme leaves and black pepper.
7. Quickly bring soup to a rolling boil.
8. Remove from heat.
9. Stir in dried mashed potato flakes until dissolved and soup thickens.
10. Add salt to taste.
11. Stir in parsley.
12. Serve hot.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Paleo, Soy-free, Sugar-free




Variations

Asian Chicken Noodle Soup

If you enjoy Far East flavors, then you will love this yummy Asian Chicken Noodle soup; steaming hot and ready to eat in 30 minutes!


  1. With vegetables, sauté 1 small bunch of baby Bok Choy, chopped.
  2. Add 2 garlic cloves minced and cook for 30 seconds.
  3. Omit dry mustard
  4. Stir in 1 teaspoon ginger powder.
  5. Stir in 2 tablespoons rice wine and 2 tablespoons gluten-free soy sauce
  6. Stir in chicken and chicken stock.
  7. Quickly bring soup to a rolling boil, and then remove from heat.
  8. Omit dried mashed potato flakes.
  9. Add 2 cups cooked rice noodles or rice ramen noodles.
  10. Garnish with 2 scallions, sliced thin.


Chicken and Rice Soup Recipe

  1. Prepare and cook soup as directed in key recipe.
  2. Stir in 2 cups cooked brown rice.


Chicken Noodle Soup Recipe

  1. Prepare and cook soup as directed in key recipe.
  2. Stir in 2 cups cooked Egg Noodles.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml butter
  • 1 medium onion, minced
  • 2 carrots, diced
  • 1 celery rib, diced
  • 2.5 ml dry mustard
  • 750 ml cooked chicken, shredded
  • 1 1/2 liters chicken stock
  • 2 bay leaves
  • 5 ml dried thyme leaves or 15 ml fresh thyme herb
  • 0.5 ml black pepper
  • 125 ml dried mashed potato flakes
  • 60 ml minced fresh parsley
  • salt to taste

Instructions

  1. In a large Dutch oven over medium high heat, melt butter.
  2. Sauté onion, carrots and celery until tender.
  3. Stir in dry mustard.
  4. Add chicken.
  5. Stir in chicken stock.
  6. Add bay leaves, thyme leaves and black pepper.
  7. Quickly bring soup to a rolling boil.
  8. Remove from heat.
  9. Stir in dried mashed potato flakes until dissolved and soup thickens.
  10. Add salt to taste.
  11. Stir in parsley.
  12. Serve hot.



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