Rotisserie Chicken Healing Soup

Print Recipe

Make this simple soup to savor during cold and flu season. Just smelling it simmer makes us feel better. (Of course, it’s flavorful anytime!)

Ingredients

2 tablespoons ghee or olive oil

1 medium yellow onion, chopped

2 cups matchstick carrots, snipped with scissors

2–3 stalks celery with leaves, finely chopped

4–5 cloves garlic (or more), minced

1 tablespoon fresh zested ginger

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon crushed red pepper

1 teaspoon black pepper

2 teaspoons salt

1 small lemon

Fresh chives, cilantro, parsley or dill

Debone and shred the chicken. Place bones and skin into a large pot and add 7–8 cups of water. Bring to a boil, then simmer and reduce for 30 minutes (or put in a slow cooker for 12 hours on low). Strain and discard bones.
Wipe pot dry and add oil or ghee over medium heat. Add vegetables and sauté about 5 minutes, stirring as they cook. Stir in garlic, ginger and seasonings, cooking 2–3 minutes to bloom (which enhances the spices).
Add broth, cover and bring to a low boil. Simmer about 20 minutes. Turn off the heat, add 2 cups of the chicken, and let the soup rest for a few minutes. Stir in zest and juice of the lemon.
Garnish with your favorite freshly snipped herb(s).