Categories: Eats, Life Style

Spring Chicken Soup

Hey, What’s Cookin’?

It’s finally Spring! And while the temperatures are shooting upwards, some of us are still nursing Winter viruses, trying to shake off the sneezing and coughing so we can enjoy the warmer, brighter days, too! Mom always said that chicken soup is good for what ails you, and she was right–particularly the Spring Chicken Soup we’re featuring today. It’s got garlic, ginger and onions, plus turmeric.

In an article author Lynda McCullough wrote for the “Mother Earth Newsletter,” she features how herbalist Susan Mead relies on garlic, ginger and onions to enhance immune function:

“These “three musketeers” of the immune system, she says, can be included with benefit in our daily diet or applied to ease symptoms of various maladies with great benefit….Fresh garlic, ginger and onions are more medicinal than dried spices or pastes. And using all three together has a synergistic affect that can’t be achieved by one alone, says Mead. In addition to enhancing the immune system, the benefits of including all in your diet include lower cholesterol and blood pressure.”

And turmeric? Well, its most active compound, curcumin, is a strong anti-inflammatory and antioxidant. Such a powerhouse in a simple, delicious bowl of chicken soup!

This recipe mixes up very quickly and makes a terrific lunch or dinner. So enjoy a bowl or two of chicken soup this week and give your body a delicously good start on Spring!


Spring Chicken Soup

Adapted from: an amalgam of Internet recipies
Serves: 4-6


  • 1 tbs olive oil
  • 1 medium white or yellow onion, chopped fine
  • 2 large carrots, peeled and thinly sliced
  • 2 celery stalks, thinly sliced
  • 4 garlic cloves, minced
  • 2 tbs fresh ginger, finely grated
  • 1 tsp turmeric
  • 1 tsp rosemary, fresh or dried
  • 1 tsp thyme, fresh or dried
  • 6 c low- or reduced-sodium chicken broth
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 lb boneless skinless chicken breast, cut into 1″ pieces
  • 1 cup green baby peas, frozen


  1. Place a large dutch oven or pot over medium heat and add oil. When oil is hot, add onion, carrots, and celery; cook for 7 minutes. Add an extra drizzle of olive oil if needed
  2. Add garlic, ginger, turmeric, rosemary and thyme. Saute for 1 minute to let the spices develop, then add chicken broth, salt and pepper.
  3. Bring the soup to a boil and add chicken pieces. Reduce heat to low and simmer uncovered for 20 minutes.
  4. When chicken is cooked add peas. Simmer for another 10 min. Taste and adjust salt and pepper if needed. Serve.




Photograph via pinterest

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