Healing Chicken Soup: 8 Benefits for Recovery

Homemade Chicken Soup made with a rich broth, tender chicken, and nutrient-dense vegetables.

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Remove giblets, gravy packet, thermometer, or plastic ties from the chicken and discard. Place the chicken into a large stock pot or Dutch Oven. Add onions, garlic, jalapeño, bay leaves, ½ teaspoon kosher salt, and peppercorns. Cover with 12 cups water.
Bring the stock to a simmer over medium heat. Remove any cloudy material that rises to the top of the broth with a fine-mesh strainer and discard.
Once the soup is simmering, turn the heat to medium-low and cover the pan. Simmer for 1 hour and 30 minutes or until the chicken is tender.
Remove the chicken and place it on a cutting board. Strain the broth using a colander over a large bowl or fish out the solids with a spoon.
Optional: Refrigerate broth to let fat consolidate. Scoop out and discard the fat.
If needed, return the broth to the soup pan and bring back to a simmer. Add potatoes, sweet potatoes, carrots, and soy sauce. Cook until vegetables are tender, about 20-30 minutes.
While vegetables simmer, prepare the chicken. Remove the skin and discard. Shred or dice the chicken into bite-sized pieces. Measure out 2-3 cups of chicken for the soup.
Once vegetables are tender, add 2-3 cups of shredded chicken to the soup and simmer for 2-5 minutes.
Remove from heat and add lemon juice. Stir to combine. Season with salt and pepper as desired.