This is the best healthy chicken soup recipe with tons of immune boosting ingredients to keep you feeling your best this fall and winter!

If you know me, you know I am soup obsessed. I don’t care if it is 80 degrees outside, I will whip up a bowl of healthy chicken soup any time of year. If I’m not making my dairy free roasted tomato soup, this healthy chicken soup recipe is probably on my weekly meal prep.

The Best Healthy Chicken Soup Recipe for Fall — If Campbell’s chicken noodle soup was a childhood favorite, you will love this easy healthy chicken soup recipe you can make at home. This simple recipe is the perfect fall and winter soup. Using bone broth will boost your immune system and aid your gut in digestion.

With fall and winter quickly approaching, adding immune boosting recipes into my weekly meals is key! This easy soup recipe has many superfood ingredients that are perfect for keeping you healthy during cold and flu season – plus they taste so yummy.

There are a few basic essentials that take a good soup to a great soup. They are: a high quality bone broth to use as the base and fresh herbs and to elevate the flavor. Let’s get into it!

Let’s gather the ingredients and start cooking this homemade healthy chicken soup!

CHICKEN SOUP INGREDIENTS

YIELDS: 4 servings | Prep Time: 15 minutes | Cook time: 25 minutes

6 cups chicken bone broth (my favorite brand is Kettle and Fire, or you can make your own)
1lb of chicken breasts or thighs
4 big cloves of garlic, minced
2 large carrots, chopped
1 yellow or white onion, chopped
1 T of avocado oil
1 T ghee
1 thumb of ginger, minced
2 T coconut cream
1 c couscous (I prefer Israeli couscous)
big bunch of fresh parsley, finely chopped
4 sprigs of thyme, finely chopped
juice of two lemons
salt, pepper and cayenne to taste

HOW TO DO IT:

Add the avocado oil and ghee to a large pot and allow to heat up over medium. Next pour in the chopped carrots, onion, garlic and ginger and sauté for 3-4 minutes until the onion is translucent.
Pour in the bone broth and chopped herbs. Stir it to combine and add in the chopped chicken.
Turn the heat to high and allow the broth mixture to boil. Cook for 10-15 minutes so the chicken can begin to cook through. If using pre cooked chicken, feel free to skip this step!
After the chicken is almost cooked through, pour in the couscous, lemon juice and coconut cream. Turn the heat to low/medium and allow to simmer for 10-15 minutes until couscous is cooked.
Season with salt, pepper and cayenne to taste. I prefer topping each serving with flaky Maldon salt and fresh herbs for even extra flavor.
You CANNOT eat this soup without a fat piece of toasted crusty bread with some butter and more salt. This is a necessity for enjoying your soup to the fullest!!
Store extra soup in air tight containers in the refrigerator for up to a week or in the freezer for up to 3 months. ENJOY!!