Immune boosting chicken soup recipe

Immune boosting chicken soup recipe

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Course: Entrée or main
Servings: 6 Entrée or 3 main
Author: Teresa Cutter, The Healthy Chef 

Garlic, turmeric and ginger are potent detoxifying and antiviral herbs to help the body get rid of toxins, stimulate circulation, reduce inflammation, aid digestion and boost your immune system. Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. Don’t be scared off by the amount of garlic in the recipe – after a few minutes the flavour will infuse into the stock and give it richness and density. The perfect ingredients to help you get through the winter!


10 cloves garlic, smashed 
(approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
1 litre chicken or vegetable stock
1 litre water
500 g organic chicken breast, cut into chunks (see notes)
2 bunches coriander, chopped
¼ cup (60 ml) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce


  1. Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
  2. Simmer for 5 – 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock.
  3. Add mirin, tamari and coriander just before serving.
  4. Serve in large bowls and sip slowly. Enjoy.


  • Vegetarians can use vegetable stock in place of chicken stock and use my lane kluski or organic silken tofu in place of the chicken to boost protein.
  • For lane kluski (polish for egg noodles) beat 2 eggs and pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.
  • Fresh turmeric is available from your local grocer. if using dry then only use 1/4 teaspoon but fresh is best for it’s anti-viral properties.
  • Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.
  • A little chilli or my XO Sauce can be added for a little heat.
  • This soup only takes 10 minutes to make, which is why chicken breasts are used.
  • You can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1 1/2 hours.
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