This comforting chicken soup is perfect on chilly fall and winter days. Full of nutritious chicken, onions, carrots celery, garlic and a touch of turmeric, this simple but delicious soup feels like a warm hug. Of course you can add your favorite cooked noodles or bake some potatoes to ladle the soup over for an even heartier bowl.

Ingredients you will need for this comforting chicken soup:

For the broth:

1 whole chicken
1 onion, quartered
1 carrot, quartered
1 stalk celery, quartered
2 cloves garlic
About 6 cups of water

For the soup:

Meat from the chicken used for the broth
Reserved broth
2 tbls cooking oil, I use avocado oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp turmeric
salt and pepper, to taste

Directions for making this comforting chicken soup:

To make the broth:

1.) Place the whole chicken, onions, carrots, celery, garlic into a 6 quart pot.
2.) Cover with water, should be about 6 cups but add more if needed to cover the chicken.

Pouring water over a pot with a whole chicken and vegetables for chicken broth. — Screenshot

3.) Simmer over low heat for 1 1/2 to 2 hours.
4.) Remove the chicken and set aside to let cool for a little bit, pick the chicken clean of the meat and chop, reserving for later.

Removing a cooked chicken from a pot with tongs. — Screenshot

5.) Strain the vegetables from the broth, reserving the broth for later.

To make the soup:

1.) In a large 6 quart dutch oven heat the oil over medium high heat.
2.) Once the oil is hot add the diced onion, carrots and celery. Saute, stirring often, until slightly softened, about 7 minutes.

Putting diced onions, carrots and celery into a pot. — Screenshot

3.)Add the minced garlic, stirring for one minute.
4.) Add the reserved broth, the reserved chicken, turmeric, and salt and pepper to taste.

Pouring chicken broth into a pot of veggies. — Screenshot

5.) Let simmer on low heat until the carrots are tender, about 15 minutes.
6.) Serve hot and enjoy!

Notes:

Make sure to not simmer the finished soup too long or the chicken will become tough.
Serve this soup with your favorite cooked noodles, ladled over baked potatoes, crusty bread or dinner rolls.

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Yield: 6 quart pot

Comforting Chicken Soup

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Ingredients

For the broth:
1 whole chicken
1 onion, quartered
1 carrot, quartered
1 stalk celery, quartered
2 cloves garlic
About 6 cups of water
For the soup:
Meat from the chicken used for the broth
Reserved broth
2 tbls cooking oil, I use avocado oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp turmeric
salt and pepper, to taste

Instructions

To make the broth:

1.) Place the whole chicken, onions, carrots, celery, garlic into a 6 quart pot.
2.) Cover with water, should be about 6 cups but add more if needed to cover the chicken.
3.) Simmer over low heat for 1 1/2 to 2 hours.
4.) Remove the chicken and set aside to let cool for a little bit, pick the chicken clean of the meat and chop, reserving for later.
5.) Strain the vegetables from the broth, reserving the broth for later.

To make the soup:

1.) In a large 6 quart dutch oven heat the oil over medium high heat.
2.) Once the oil is hot add the diced onion, carrots and celery. Saute, stirring often, until slightly softened, about 7 minutes.
3.)Add the minced garlic, stirring for one minute.
4.) Add the reserved broth, the reserved chicken, turmeric, and salt and pepper to taste.
5.) Let simmer on low heat until the carrots are tender, about 15 minutes.
6.) Serve hot and enjoy!

Notes

Make sure to not simmer the finished soup too long or the chicken will become tough.
Serve this soup with your favorite cooked noodles, ladled over baked potatoes, crusty bread or dinner rolls.

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Pair this soup with my soft and fluffy honey wheat dinner rolls!