Healthy Chicken Soup

Healthy chicken soup with turmeric and miso

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Looking for a soup to help you fight off a cold or flu? Try this healthy chicken soup is packed with antioxidants. See the section above for advice on how to add more immune-boosting properties to this soup.


Units Scale


  • 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
  • 3 medium carrots
  • 3 stalks of celery
  • 8 cloves of garlic
  • 2 Tbsp of olive oil
  • 2 tsp powdered turmeric
  • 1 can of white beans (see notes for alternatives)
  • 24 cups of frozen green beans and peas (see notes for alternatives)
  • 6 Tbsp of miso (I like shiro miso in chicken soup)
  • 2 tsp salt, to taste



  1. See the section above for how to make the stock in a slow cooker.
  2. For a stove-top stock, 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.
  3. Bring to a boil and simmer for 2 hours, until the chicken is completely cooked.
  4. Remove the whole chicken from the pot and place it on a cookie sheet to cool slightly before you pick the meat off the bones. Store the meat in the fridge until you’re ready to make your soup.
  5. Strain the stock, and rinse the pot before using it to make soup.
  6. If you have time, let the stock cool, so that the fat can easily be removed.


  1. Finely chop the onions, carrots, and celery. Dice the garlic.
  2. Heat the 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 the soup to a boil.
  5. Simmer for 10 minutes to cook the vegetables.
  6. Meanwhile, dice the chicken, and prep the other ingredients. 
  7. Add the chicken, white beans, and frozen vegetables to the soup pot. Simmer for another 10 minutes to make sure that everything is hot. 
  8. Turn off the soup. Remove 1 cup of liquid. Stir the miso paste into the cup of liquid, mixing until it is fully dissolved. Then, stir the dissolved miso into the soup.
  9. Add salt, 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 onions and carrots. Or add 1 cup of uncooked soup noodles, which can be added in the last 10 minutes of cooking.
  2. This makes a huge batch of soup. I usually freeze the leftovers in 2 cup mason jars, the perfect serving size for lunch. It’s so much healthier than canned soup!
  3. Thanks to Alive for the inspiration for this recipe.