SPE Certified




Healing Chicken Soup Recipe

Healing Chicken Soup Recipe

Culinary Nutritionist Natalia Hancock shares her "Healing Chicken Soup" recipe, a nutritious and delicious dish perfect for the cold winter months.

During my 10 years as a personal chef in NYC, my clients often came down with colds during the winter months and I would always make my “healing chicken soup.” Over the years I've perfected my recipe, maximizing both flavor and healing power.

A proper stock is crucial when preparing my healing chicken soup. I always keep a jar of stock on hand in the freezer.

Healing Chicken Soup Recipe

Makes 10 2-cup servings

1 medium onion, chopped
1 shallot, chopped
6 cloves garlic, sliced thinly
1 tbsp ginger root, peeled and minced
4lb whole chicken, roasted*
2 tbsp reserved chicken fat or canola oil
4 medium carrots, peeled and chopped
4 medium celery stalks, chopped
1 large parsnip, peeled and chopped
1 small turnip (white and purple) peeled and chopped
6-8 mushrooms sliced
2 tsp salt
1 tsp black pepper
4 qts chicken stock
2 bay leaves
1 medium leek, chopped, soaked and drained
¼ tsp red pepper flakes
1 tbsp lemon juice
½ cup fresh parsley, chopped
4 scallions, sliced

*The chicken can be roasted a day or two ahead of time.


Preheat oven to 425 degrees and roast chicken for 55 minutes.

Once the chicken is done, remove it from the oven so that it can cool. Pull the meat from the bones, chop into bite-sized pieces and reserve. 

Peel, chop and slice all of the vegetables for the soup. In a large stock pot, heat chicken fat (schmaltz) or oil over medium heat and add chopped onions just before the fat starts to smoke.

Sauté onions for a minute or two then add shallot, garlic and ginger. After a few more minutes of cooking, add the remaining vegetables except for the leek.

Add the salt and pepper and sweat for 8-10 minutes.

Add the chicken stock and the bay leaves. Increase the heat to medium-high and bring to a boil.

Once soup starts boiling reduce it to a simmer and add the leeks, red pepper flakes and chicken.

Simmer for 10 minutes or until vegetables have achieved desired tenderness.

Add lemon juice and adjust seasonings if necessary.  Add parsley and scallions just before serving.

Nutritional information per 2 cup serving:

Calories: 159
Protein:  16g
Carbohydrates: 12g
Fat: 5g
Saturated Fat: 1.5g
Fiber: 3g
Sodium: 467mg
Potassium: 455mg

chicken, soup, healthy appetizers, healthy entrées

Latest Posts Subscribe to the SPE RSS feed

Trend Watch: Infrared Saunas and Vinegar Tonics

October 25, 2016 by Lauren Woodbridge, Intern

Curious about saunas and cider? Intern Lauren Woodbridge talks about her experience at an infrared sauna and the invigorating apple cider vinegar that went along with it!



Recipe: Apple Spice Muffins

October 25, 2016 by Kristy Del Coro, Senior Culinary Nutritionist

Kristy wraps up the Fall flavors and ingredients we in her Apple Spice Muffin recipe.


Blog Search


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.