Immune Boosting Chicken Soup
Originally published on December 4, 2024
Author: Robin Kaplan, M.Ed, IBCLC, FNC
As the seasons change and sniffles become more common, many of us turn to tried-and-true remedies to ward off colds and flu. One of the most beloved comfort foods, chicken soup, has been a go-to for generations. But is there more to this comforting bowl than just tradition? Science says yes!
Chicken soup isn’t just a warm, nourishing meal—it’s packed with immune-boosting properties. Chicken meat is an excellent source of vitamin B-6, which supports essential chemical processes in the body. The broth, made from simmering chicken bones, provides gelatin and chondroitin, which help heal the gut and strengthen the immune system. Amino acids like L-glutamine and cysteine reduce inflammation, thins mucus, and reinforce the intestinal barrier, keeping your immune defenses strong!
Even the vegetables in chicken soup pull their weight! Carrots, celery, garlic, and onions are loaded with vitamins, minerals, and antioxidants that help fight off colds and flu. Together, these ingredients make chicken soup a powerful, science-backed remedy for staying healthy during cold and flu season. Ready to whip up a pot? Let’s get cooking!
ABOUT SDBFC
The San Diego Breastfeeding Center was established in 2009 by Robin Kaplan, International Board Certified Lactation Consultant, Functional Nutritionist, and parent. Her vision was to create a judgment-free, inclusive support system for families navigating infant feeding challenges. SDBFC offers a wide range of one-on-one breastfeeding, infant feeding, and nutrition consultations - as well as classes, support groups, online articles, and social media - making it your one-stop-shop for all things infant feeding!
Robin’s Immune Boosting Chicken Soup (Allergen-Free)
Ingredients for broth
2 tbsp olive oil
4 carrots, cut into bite size pieces
4 celery sticks, cut into bite size pieces
1 large yellow onion, chopped
6 garlic cloves, peeled and thinly sliced
2-3lbs bone-in, skin-on chicken thighs
1 cup of parsley, coarsely chopped
1 piece kombu (optional)
1 inch piece of peeled, whole ginger
Salt and pepper to taste
Ingredients for chicken soup
Shredded cooked chicken
4 carrots, cut into bite size pieces
4 parsnips, cut into bite size pieces
4 celery sticks, cut into bite size pieces
4 red potatoes, diced
Cooked noodles (optional)
Directions
Heat the olive oil in an 8 quart pot over medium heat. Add the carrots, celery, onion, and garlic to the oil and sauté for about 5 minutes, softening the vegetables and keeping the garlic from burning
Add in chicken, parsley, kombu (if using), and ginger (if using)
Cover with water so that all of the ingredients are submerged.
Bring to a boil, reduce the heat to medium/low, cover, and simmer for about 45 minutes
Once cooked, remove the chicken and let it cool.
Remove the kombu and ginger, if using, and discard
At this point, you can either strain out all of the vegetables OR blend all of the vegetables with an immersion blender into the broth (my preferred method. Makes the broth significantly more flavorful)
Season the broth with salt and pepper.
Remove the skin and bones from the cooled chicken, shred the chicken, and then place the shredded chicken back into the broth
Add in the ingredients for the chicken soup (carrots, parsnips, celery, and red potatoes) and simmer for 25 minutes, to soften the vegetables.
Before serving, add in cooked noodles (optional)
Soup will stay fresh in the refrigerator for up to 5 days and in the freezer for up to 3 months.
If meal planning feels like one more thing on your already full plate, we’re here to help!
Navigating meal planning while managing the unique nutritional needs of the perinatal period can feel overwhelming—but you don’t have to do it alone! If you’re looking for personalized guidance or need fresh, new recipe ideas that are easy to assemble and tailored to your postpartum journey, we’re just an appointment away! Schedule a functional nutrition consult today and let us help you create a meal plan that supports both you and your growing family.
SDBFC is committed to providing high-quality lactation and functional nutrition consultations to parents in San Diego and beyond. Explore our postpartum, prenatal, and functional nutrition consultations, take a breastfeeding class or attend a workshop.
About the Author
Robin Kaplan has been an IBCLC since 2009, the same year that she opened up the San Diego Breastfeeding Center. Robin was the founding host of the Boob Group podcast and published her first book, Latch: a Handbook for Breastfeeding with Confidence at Every Stage in 2018. Melding her passions for supporting lactating parents and holistic health, Robin finished her Functional Nutrition Certification in 2023. In her free time, she enjoys hanging out with her two teenage boys, hiking, traveling, weaving, cooking, and searching for the best chai latte.