organic chicken soup recipe

Written ByEmma Smyth Updated on
organic chicken soup recipe
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The Best organic chicken soup recipe

There’s something so comforting about a big pot of homemade organic chicken soup simmering on the stove. This recipe has been a staple in my kitchen for years, not just because it’s easy to make, but because it’s packed with real, wholesome ingredients that my whole family loves. My kids ask for it at least once a week, especially when they’re feeling run-down or the weather turns chilly. I love that it’s a one-pot meal that comes together quickly but tastes like it’s been cooking all day. I always use organic chicken because I want the cleanest, most flavorful base possible—no added hormones or antibiotics, just good, simple meat. The vegetables—carrots, celery, onions, and garlic—are fresh and full of nutrients, and the bone broth (which I make myself or buy high-quality) adds that rich, deep flavor that store-bought versions just can’t match. It’s the kind of soup that feels like a hug in a bowl, perfect for everything from weeknight dinners to sick days on the couch. Beyond the taste, I appreciate how nourishing this soup is. The bone broth is loaded with collagen and minerals that support gut health and immunity, and the vegetables add fiber and vitamins. It’s light enough to eat every day but hearty enough to keep you full. Plus, it freezes beautifully, so I always make a double batch to stash in the freezer for busy nights. If you’re looking for a simple, healthy recipe that your whole family will actually eat, this is the one.
Healing Organic Chicken Soup

Healing Organic Chicken Soup

4.7 from 1853 votes

A nourishing and comforting organic chicken soup packed with fresh vegetables, herbs, and tender chicken. Perfect for cold days or when you need a wholesome, immune-boosting meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth
  • 1 whole organic chicken (3-4 lbs), cut into pieces
  • 8 cups filtered water
  • 1 large organic onion, quartered
  • 2 organic carrots, roughly chopped
  • 2 organic celery stalks, roughly chopped
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • 1 tsp whole black peppercorns
  • 1 tsp sea salt
For the Soup
  • 2 tbsp organic extra-virgin olive oil
  • 1 large organic onion, diced
  • 3 organic carrots, diced
  • 3 organic celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup organic mushrooms, sliced
  • 1 cup organic green beans, trimmed and cut
  • 1 cup organic corn kernels (fresh or frozen)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 cup fresh organic parsley, chopped
  • 1 tbsp fresh organic lemon juice
  • Sea salt and black pepper to taste

👨‍🍳Directions

  1. 1 In a large stockpot, combine the chicken, water, quartered onion, roughly chopped carrots, celery, smashed garlic, bay leaf, peppercorns, and sea salt. Bring to a boil over medium-high heat.
  2. 2 Reduce heat to low, skim off any foam that rises to the surface, and simmer uncovered for 30 minutes, or until the chicken is cooked through and tender.
  3. 3 Using tongs, remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the meat, discarding the skin and bones. Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids.
  4. 4 In the same stockpot (or a clean one), heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  5. 5 Add the minced garlic, mushrooms, green beans, and corn. Cook for another 3-4 minutes, stirring occasionally.
  6. 6 Pour the strained broth back into the pot with the vegetables. Add the shredded chicken, thyme, rosemary, and parsley. Simmer for 10-15 minutes to allow flavors to meld.
  7. 7 Stir in the lemon juice and season with sea salt and black pepper to taste. Remove from heat and serve hot.

🔧Equipment

  • Large stockpot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Ladle
  • Fine-mesh strainer
  • Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 600mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tips: For extra richness, add a splash of organic coconut milk. To make this soup in a slow cooker, combine all broth ingredients and cook on low for 6-8 hours, then proceed with the vegetable and chicken steps. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Watch Video Of How Healing Organic Chicken Soup Works

This organic chicken soup recipe is one of those simple, reliable dishes that never lets you down. It’s nourishing, easy to make in big batches, and always a hit whether it’s a cozy weeknight dinner or a larger family gathering. I love that it’s packed with wholesome ingredients and still feels comforting no matter the occasion—it’s the kind of meal that brings everyone together without any fuss.

❓ Frequently Asked Questions About Healing Organic Chicken Soup

1. Can I use frozen chicken for the organic chicken soup recipe?

Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking to ensure even cooking and better flavor extraction. If you’re short on time, you can add frozen chicken directly to the pot, but you may need to simmer the soup longer to fully cook the chicken and develop the broth’s depth.

2. How long does homemade organic chicken soup last in the fridge?

Properly stored in an airtight container, homemade organic chicken soup will last 3–4 days in the refrigerator. For longer storage, freeze it in portions for up to 3 months. Reheat gently on the stove or in the microwave until steaming hot.

3. Can I make this soup in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, add all ingredients (except delicate herbs like parsley) and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the soup setting for 20–25 minutes with natural pressure release. Add fresh herbs at the end for the best flavor.

4. What’s the best way to thicken organic chicken soup without flour?

For a gluten-free or lighter option, try these methods: – Blend a portion: Remove 1–2 cups of cooked veggies and chicken, blend until smooth, then stir back into the soup. – Simmer longer: Reduce the broth uncovered to concentrate flavors and thicken naturally. – Add puréed veggies: Sweet potatoes, carrots, or cauliflower blend well and add creaminess. – Use arrowroot or cornstarch: Mix 1 tbsp with cold water, then stir into the soup and simmer until thickened.

5. How can I make the broth richer and more flavorful?

For a deeper, more robust broth: – Roast the chicken first: Brown the chicken (and bones if using) in the oven at 400°F (200°C) for 20–30 minutes before simmering. – Use chicken feet or wings: These add natural gelatin for a silkier texture. – Add aromatics: Sauté onions, garlic, celery, and carrots in olive oil or butter before adding liquid. – Simmer low and slow: Keep the heat at a gentle simmer (not a boil) for 2–3 hours to extract maximum flavor. – Finish with acid: A splash of apple cider vinegar or lemon juice brightens the broth before serving.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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