The Best Chicken Soup I Have Ever Had, Literally (and a Christmas Day Lifesaver!)

The healing properties of chicken soup have been known for hundreds of years, but this one packs a special punch. Loaded with fresh ginger, pumpkin, parsley, garlic and many other virus fighting ingredients, your family will also love it because it actually tastes great! Prep is easy and you can make a large batch like I did tonight, then freeze the leftovers to serve on Christmas Day. Extra bonus, it’s also gluten, corn, soy and dairy free. (Feeds 6).


Prep time: 10 minutes, cook time 40 minutes

2 tablespoons ghee, coconut oil, or any good quality cooking fat

1 medium onion, chopped

3 garlic cloves, minced

1 large carrot, peeled and chopped

1 celery rib, halved lengthwise and cut into 1/2 inch thick slices

1 zucchini, diced

1 T ginger, peeled and finely chopped or grated

4 fresh thyme springs

7 oz. Swiss chard

1 bay leaf

10 oz. cubed pumpkin or butternut squash ( you can buy already cubed at the store!)

7 cups chicken stock

1 lb. shredded cooked chicken

Salt and pepper to taste

Fresh chopped flat leaf parsley, to taste

1/2 bag riced cauliflower

Add on: avocado slices, chopped almonds


Coat large soup pot with cooking oil or ghee and then add onion, garlic, carrots, celery, thyme and bay leaf.

Cook for about 6 minutes, stirring gently, until veggie are soft, but not brown. Pour in chicken stock and bring to a boil, then simmer for 20 minutes.

Add ginger, zucchini and pumpkin, then continue to cook for a further 15 minutes or until tender. Gently add chicken and chard and simmer for another few minutes until chard is wilted.

Add in riced cauliflower.

Season with salt and pepper to taste and sprinkle with parsley.


(Adapted from a Dr. Mercola recipe, shared by an incredible Healing Touch nurse practitioner I know and love, Conni di Silva. )

Leave a Comment

Previous post:

Next post: