Get Well Chicken Soup (Gluten Free)

Since I’ve been sick with a bad cough for the past week, I wanted to find a soup that would help me feel better.  This soup really hit the spot.  

The soup contains turmeric which has anti-inflammatory properties and is considered a natural pain reliever.

There is also garlic in the soup.  Garlic is a powerful food.  Why?  It helps combat illnesses, contains antioxidants, and contains many vitamins and minerals.  Don’t skimp on the garlic in this recipe.

The soup also contains ginger which is another powerful food/ spice.  Fresh ginger will help with fighting infections.

With this trifecta of powerful spices, this soup will help you fight your cold or sinus infection.

Not only is this soup a powerful soup, it is also delicious.  I gave a portion to my mom who is a soup lover.  She really enjoyed the soup and asked for the recipe.


Get Well Chicken Soup

Stars of the Recipe:

  • 2 to 3 pounds of cooked chicken, chopped or shredded *
  • 2 stalks of celery, chopped
  • 3 to 4 carrots, peeled and chopped
  • 1/2 onion, chopped
  • 4 c. chicken stock
  • 6 c. water
  • 1 tsp. fresh ginger, grated **
  • 6 to 8 cloves of garlic, minced
  • 1 tsp. turmeric
  • 1/2 c. cauliflower rice ***
  • 1/2 Tbsp. basil, fresh or dried
  • 1/2 Tbsp. parsley, fresh or dried
  • 1 tsp. fish sauce
  • 3 Tbsp. liquid aminos, gluten free soy sauce, or tamari
  • Salt and pepper to taste


  1. In a large stock pot, add the carrots, celery, onion, ginger, turmeric, and garlic along with the chicken stock and water.
  2. Bring to a boil and then reduce to medium low heat.  Allow to simmer covered for 10 minutes.
  3. Add the chicken, cauliflower rice, basil, parsley, fish sauce, liquid aminos, and salt and pepper.
  4. Bring to a boil and then reduce to medium low heat.  Allow to simmer for 5 to 10 minutes.
  5. Enjoy!



*If you don’t have any cooked chicken, place raw chicken in the stock pot.  Cover with water (cover with the chicken and then add an inch or so more water).  Boil and then reduce to medium low heat.  Allow to simmer for about 15 to 20 minutes for chicken tenders and 30 minutes for chicken breasts.

**Place the remainder of the ginger in the freezer to use later.  Either place in a freezer bag, plastic container, or wrap in foil.

***I used frozen cauliflower rice from Walmart.  So much easier for me.






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