There is something to the traditional chicken soup remedy! In my house, when someone is feeling sick, I get a chicken and make a big pot of chicken broth or hearty chicken soup, usually with vegetables and rice. If someone really can’t bear to eat, but has hunger pangs, this broth is easier to digest, tastes delicious, and is infused with strong healing herbs that support the immune system.

This broth can be used as the basis of soup, or sipped on its own; use the cooked chicken meat to make a healthy meal. The hearty soup recipe, below after the broth recipe, is more of a meal and can be served with a baguette and a salad.

Strained, Healing Chicken Broth Recipe

1 small whole chicken, about 3½ pounds

1 tablespoon EACH dried oregano, thyme, rosemary, sage (or a bouquet garni of these fresh herbs tied as a bundle)

3 bay leaves

1 teaspoon fennel seeds

3 to 4 quarts water

Salt and pepper, to taste

Rinse the chicken and remove any giblets or feathers. Place the chicken in a large soup pot and fill with enough water to cover it by an inch or so. Add the dried herbs or tuck the bouquet garni beside the chicken, submerging it. Add the bay and fennel seeds. Turn the heat to high and place a lid loosely over the pot. When the pot is close to boiling, turn the heat to simmer and let it cook 30 to 40 minutes, or until the chicken is cooked through (the meat pulls easily off the bones).

At this point, most of the herbs will be floating, and you’ll notice a lot of oily bubbles on the surface. Together with the herb-infused water, this fat is what makes the broth so special. Carefully lift the chicken from the pot, place it on a plate, and allow it to cool. You can remove the meat from the bones and use it for cooking a meal. Using a ladle, dip into the pot and pour the broth through a strainer into a glass canning jar. You will likely fill three to four 1-quart jars; these can be refrigerated or sealed using a water bath canner or a pressure canner. Be sure to pour some broth into a serving bowl to enjoy while it’s fresh and hot.

Yields 3 to 4 quarts.

Hearty Chicken Soup Recipe

Use the broth and cooked chicken above to make this delicious meal.

1 small chopped onion

1 to 2 celery ribs, chopped

1 cup red lentils

5 to 6 small potatoes

1 yam or sweet potato

1 cup rice

2 to 4 quarts chicken broth (see above)

2 cups shredded cooked chicken (see above)

1 cup frozen peas

Salt and pepper to taste 

In a large soup pot, saute the onions until translucent. Add the celery and red lentils and saute for 2 minutes. Add the potatoes and rice and cook another minute, stirring constantly. Pour in the broth and bring to a boil. Lower the heat and simmer 30-40 minutes. Add the shredded chicken and peas and cook another 10 minutes. Season and serve. This soup will taste even better the next day and will likely need more water or broth added as it will thicken in the refrigerator overnight.

Yields 8-10 servings.

Excerpted/adapted from The Healing Kitchen, Roost Books 2016, by Holly Bellebuono