Immune Boosting Chicken Soup

Immune boosting chicken soup with turmeric, garlic and miso

Looking for a soup to help you fight off a cold or flu? Try this immune boosting chicken soup with antioxidant rich turmeric and probiotic miso. See the section above for more information about starting this soup with a collagen rich broth.




  • 1 whole chicken (organic is best)
  • 14 cups of water
  • 2 bay leaves
  • 12 black peppercorns
  • 3 springs each of parsley, sage and thyme


  • 2 medium onions
  • 2 carrots
  • 3 stalks of celery
  • 4 cloves of garlic
  • 2 tbsp of olive oil
  • 1 tsp powdered turmeric
  • 1 can of white beans (see notes for alternatives)
  • 2 cups of frozen green beans and peas (see notes for alternatives)
  • 2 tsp salt, to taste
  • 1/4 cup of miso



  1. Put the whole chicken, the water, the black pepper and herbs in a large stockpot. The chicken should be completely submerged below the water. Include the neck, if it was included with your chicken.
  2. Bring to a boil and simmer for 2 hours, until the chicken is completely cooked.
  3. Using a slotted spoon and kitchen tongs, remove the whole chicken from the pot and place it on a cookie sheet.
  4. Allow the chicken to cool slightly, then pick the meat off the bones.
  5. Remove the herbs and spices from the soup pot and skim off the fat.
  6. If time allows, you can let the stock cool, so that the fat can easily be removed from the top.


  1. Finely chop the onions, carrots and celery. Dice the garlic.
  2. Heat 2 tbsp of olive oil in a soup pot. Lightly saute the vegetables until they are softening but not browning (about 5 minutes).
  3. Add the turmeric, and toss to coat the vegetables.
  4. Next, add the chicken broth and bring to a boil.
  5. Simmer for 10 minutes to cook the vegetables.
  6. Dice the chicken meat.
  7. Add the chicken, white beans and green beans and peas to the soup pot. Cook for another 10 minutes to make sure that everything is hot.
  8. Add in the salt and turn off the soup.
  9. Remove 1 cup of liquid. Stir the miso paste into the cup of liquid, mixing until it is fully dissolved. See the section above if you want to serve a probiotic soup. Otherwise, stir the dissolved miso into the soup.
  10. Taste, and season with more salt, as needed.


  1. The white beans are used as a replacement for noodles or potatoes that are traditional for chicken soups. They provide a source of protein and fiber. However, feel free to replace it with 2 peeled and chopped potatoes, which can be added with the other vegetables. Or 1 cup of uncooked soup noodles, which can be added in the last 10 minutes of cooking.
  2. I usually add about 2 cups of whatever vegetables I have on hand. I’ve used chopped kale and grated zucchini. However, the mix of green beans and peas is my favourite.
  3. This makes a huge batch of soup. I usually freeze the leftovers in 2 cup mason jars (affiliate link), which are perfect for individual servings. It’s so much healthier than canned soup!
  4. Thanks to Alive for the inspiration for this recipe.

Keywords: whole chicken, slow cooker, probiotic, turmeric, garlic, immune boosting, cold and flu fighting, fall, winter