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a white bowl filled with fresh cabbage, radishes, tomatoes, and poached chicken. topped with chicken broth

garden fresh chicken soup


  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 1x

Description

This Garden Fresh Chicken Soup: Is crunchy, salty, and so fresh. It’s super satisfying thanks to the garlic-ginger-turmeric infused soul-soothing broth and an abundance amount of fresh vegetable toppings.  


Scale

Ingredients

Chicken Stock: 

  • 1 tbsp olive oil
  • 2 onion chopped
  • 1 tbsp Sea Salt*
  • Fresh cracked black Pepper
  • 4 garlic cloves 
  • 2 chicken thighs, bone-in
  • 2 carrots chopped in big pieces
  • 2 celery, chopped 
  • 1” inch piece fresh ginger root
  • 1” inch piece fresh turmeric
  • 1 Indian bay leaves
  • a handful of parsely salt 

Soup Filling:

  • Chicken stock and meat from the chicken
  • Shredded cabbage
  • Shredded radishes
  • 1/4 of a bunch parsley ( 24 tbsp once chopped)
  • 4 plum tomatoes, diced

 

 


Instructions

  1. Prepare broth. In a large dutch oven or stock-pot, add the olive oil, onions, celery, and carrots. Saute for 5 minutes to help bring out all the sweet aromatic flavours. 
  2. Add the rest of the broth ingredients. Add the chicken, tumeric, ginger, salt & parsley. Cover the ingredients with hot water. Bring to a boil and then reduce heat to a slow simmer. cover and cook for 1 hour and 30 minutes. 
  3. Prep your Veggies. Slice the red cabbage, and radishes very thinly. I used a mandolin but a really sharp knife will also do the trick. Finely chop the parsley leaves and disgard the stock. (you can add the parsley stocks to your chicken broth) Cover your veggies and set aside until ready to use. 
  4. Debone your chicken. Once your stock has finished remove the chicken and set aside until cool enough to handle. Remove bones and skin, cut into bit-sized pieces. 
  5. Strain your broth. Place a fine-mesh colander over a bowl large enough to hold all the broth, pour the stock into the colander. Once your broth is strained compost the vegetable scraps. Rinse out the stockpot you were using and add the strained broth back into the pot, keep warm until ready to assemble the rest of the ingredients. If your going to a variation ingredients into the soup this is the time to do so. 
  6. Assemble the soup. Using your soup bowl of choice. (I prefer a shallow rimmed bowl for this meal, but it’s your choice. you do you.) Add the chicken, then cover with broth, and add veggie toppings. 
  7. Serve and enjoy!


Notes

  • Use sea salt vs regular table salt to avoid a bitter taste.
  • The recommended amount of salt may seem a bit much, but salt will make or break the taste of this dish.
  • The fresh vegetables can be subsituted with whatever you want. Zucchini, Regular cabbage, etc. Just choose a vegetable that you like to eat raw. 
  • You can add cooked beans, rice, or pasta to the broth once it has been strained.
  • Category: soup
  • Method: stove-top
  • Cuisine: Mediterranean