Whole Chicken Soup
When the cool weather strikes, this whole chicken soup will keep you warm and nourished. It’s quick to make, and the leftover chicken stock makes many a versatile meal too.
I used my instant pot to make this recipe, but it’s also easily made on the stove top. I’ve included instructions for that method as well, which can be found in the notes section of the recipe card. That way everyone can enjoy a chicken soup for the soul this winter.
In This Article
Chicken soup for colds
Wonder why everyone turns to chicken soup when they get a cold? It seems just about every culture around the globe has their own traditional recipe to help treat respiratory symptoms. The first recorded evidence of chicken soup being used therapeutically dates back to the second Century BC. It was inscribed in Huangdi Neijing, a Chinese medical text, and noted for its ability to cure various diseases (1).
In the 12th Century, Moses ben Maimon, the Egyptian Jewish philosopher and physician documented the benefits of chicken soup for a range of respiratory illnesses. And today it is almost universally known as ‘Jewish penicillin’ (2).
Studies also suggest that whole chicken soup contains numerous substances that inhibit the inflammatory response associated with respiratory infections (2). And so the tradition of using chicken soup to cure the winter ills continues today.
This chicken soup is part of my cool weather toolbox to help keep us well all winter long. So is my fermented garlic honey and garlic miso. I can definitely recommend having them in yours too.
Ingredients to make this chicken soup
I’ve used some very specific spices here but also mention they can easily be changed. I don’t want this to be difficult for you to make, I’d much prefer you enjoyed it often. So if hunting down some specialty spices isn’t your thing just omit them.
- Spice mix – I’ve used a variety of spices that are largely from my local Asian grocery store. You can see the full list in the recipe below. If you don’t have these you can simply use coriander seeds, peppercorns, ginger, star anise, bay leaves, and salt. That being said, I would highly recommend going on a hunt for some licorice root, jujube (red dates) and dried shiitake mushrooms. Most Asian grocers will have these. They add both a sweetness, and earthiness to the broth that makes it feel extra medicinal and wholesome.
- Whole chicken – Mine was 1.4kg (about 3 pounds). If using an instant pot I would suggest not going above this weight or it won’t fit.
- Mix of veg – I’ve used carrot, celery, green top from a leek, and a spent corn cob. The latter is yet another ingredient that will take the flavour of your soup/stock to the next level. Don’t skip it! You can of course replace the leek top with onion or 1/2 bunch of shallots if that’s what you have.
- Apple – Further helps to sweeten the soup and balance out the earthiness of the spices. Just don’t use a green one.
- Fresh coriander/cilantro – the most divisive of herbs! If this is not your thing simply leave it out. It could also be replaced with parsley if you prefer.
Other ingredients are really for when it’s ready to serve. I like tossing in the veg from the soup along with a big handful of greens. Some extra grated ginger, a dash of soy and mirin, rice noodles, and a sprinkle of sesame seeds are also great if you have them on hand. I find this whole chicken soup so calming, and hope you do too.
How to make whole chicken soup
This requires a little hands on time but nothing extensive or difficult. The spices and some veg need a quick sauté to start, and the chicken needs shredding at the end. That’s about as difficult as it gets.
When serving – keep in mind this will need a little seasoning. I’ve given several suggestions on what you could add. Don’t be limited by my thoughts though. You add in whatever it is you love and the flavour combinations you most enjoy.
- Dry fry – Coriander seeds, star anise, ginger, and licorice (if using) on sauté mode in the instant pot and stir for a minute so the spices release their aroma.
- Add – leek or onion, carrot, and celery. Cook for 3-5 mins allowing them to soften slightly.
- Pour in – 2 cups of water to stop the cooking process, followed by another 2.
- Add – remaining spices, and put the chicken on top, breast side up then sprinkle with salt.
- Toss in – the spent corn cob and apple plus the remaining 2-3 cups of water.
- Place – the coriander or parsley on top, close the lid and set to pressure cook for 15 minutes.
- Naturally release pressure – for 20 minutes. If the silver float valve is still raised after this time, manually release the remaining pressure.
- Remove chicken – and shred the meat. Keep the frame to make a second batch of chicken stock.
- Strain the stock – through a colander into a large bowl. You can also line it with muslin or a nut milk bag if you want to ensure no debris comes through. I never bother with this. If you’re having the soup now, take some of the strained carrot, and the shiitake to add to it.
- Having this chicken soup later? Pour the strained liquid into a large jar and keep in the fridge for up to 5 days. It will also keep in the freezer for several months. Store the chicken in an airtight container. Discard the strained veg and spices. See below for how to assemble your soup when ready.
How to assemble the soup
Add some cooked rice noodles to a bowl, followed by some shredded chicken, reserved carrot, and shiitake (chop this and discard the stem). Add a big handful of baby spinach on top then pour over a couple of ladles of hot broth. To season, pour in a little soy, mirin, and sriracha then top with sesame seeds or gomasio if you have them on hand.
FAQ
Yes! As you’ll see in this recipe, the whole chicken went in raw. It is safe to do so because it cooks through completely while simmering away in the pot. You’re then left with perfectly cooked chicken and a delicious chicken broth to enjoy.
It depends on the outcome you’re after. If you want a very gelatinous broth that is rich in collagen, and great for gut health – the frame, wings, and feet are essential inclusions. I find it quite difficult to find chicken feet in my area so I use a frame and 6-8 wings. This seems to be a good compromise, as I still get quite a jelly-like broth from it. If you just want a lovely light chicken broth, a frame or two will do. In fact this is the kind of broth this soup produces.
If you have a lot of stock (liquid) left from this recipe you can use it with so many things. I like to cook rice and quinoa in it to make them more digestible, increase the nutrient content and enhance the flavour. That aside it can make a great base for other soups and can be used to keep roasts super moist. Take a look at my pulled beef brisket to see what I mean.
Watch How To Make This Recipe
Whole Chicken Soup
Equipment
- 1 Pressure Cooker (or large pot if making it on the stove top)
Ingredients
- 1 whole chicken (1.4kg or roughly 3 pounds)
- 2 carrots, chopped into chunks
- 1 celery stalk, chopped into large sections
- 1 leek top, chopped into large sections and washed well (can also use a chopped brown onion if preferred)
- 1 pink lady or fuji apple, chopped
- ½ bunch fresh coriander (cilantro), or flat leaf parsley
- 1 spent corn cob (optional)
- 4 slices of fresh ginger
- 1 star anise
- ½ tsp peppercorns
- ½ tsp coriander seeds
- 2 bay leaves
- 1 tsp salt
- 2-3 dried shiitake mushrooms (optional)
- 2 red dates/jujube (optional)
- 1/4-1/2 tsp licorice root (optional)
- A few pieces of dried lily bulb (optional)
- 6-7 cups water (use the amount that takes you to just under the max line on your instant pot)
Instructions
- Press sauté on the instant pot and set the timer to 5 minutes.
- Dry fry the coriander seeds, star anise, ginger, and licorice (if using), and stir for a minute so the spices release their aroma.
- Add leek or onion, carrot, and celery. Cook for 3-5 minutes allowing them to soften slightly.
- Pour in 2 cups of water to stop the cooking process, followed by another 2 cups.
- Add the remaining spices, and put the chicken on top, breast side up then sprinkle with the salt.
- Toss in the spent corn cob, apple and the remaining 2-3 cups of water.
- Add the coriander or parsley on top, close the lid and set to pressure cook for 15 minutes.
- Press cancel on the instant pot and allow the pressure to release naturally for 20 minutes. If the silver float valve is still raised after this time, manually release the remaining pressure by pressing the pressure release button.
- Remove chicken and shred the meat with two forks. Keep the frame to make a second batch of chicken stock. You can keep this in the fridge for a day or two or in the freezer for longer if you'll be making stock in future.
- Strain the liquid (which is now your chicken stock) through a colander into a large bowl. You can also line it with muslin or a nut milk bag if you want to ensure no debris comes through. I never bother with this. If you're having the soup now, take some of the strained carrot and the shiitake to add to it then discard the rest of the veg and spices.
- Having the soup later? Pour the strained liquid into a large jar and keep in the fridge for up to 5 days. It will also keep in the freezer for several months. Store the chicken meat in an airtight container. It can be used in your soups or in other meals that call for cooked chicken.
- To assemble the soup add some cooked rice noodles to a bowl, followed by some shredded chicken, reserved carrot and shiitake (chop this and discard the stem). Add a big handful of baby spinach or other veg on top then pour over a couple of ladles of hot broth. To season, pour in a little soy, mirin, and sriracha then top with sesame seeds or gomasio if you have them on hand.
Notes
- Heat a large pot with a lid over medium heat. You’ll need at least a 5 – 6L (1.3 – 1.5 gallon) capacity.
- Dry fry the coriander seeds, star anise, ginger, and licorice (if using), and stir for a minute so the spices release their aroma.
- Add leek or onion, carrot, and celery. Cook for 3-5 minutes allowing them to soften slightly.
- Pour in 2 cups of water to stop the cooking process, followed by another 2 cups.
- Add the remaining spices, and put the chicken on top, breast side up then sprinkle with the salt.
- Toss in the spent corn cob, apple, coriander or parsley, and the remaining 2-3 cups of water.
- Completely cover the chicken with water. Depending on the size of your pot, the 6-7 cups should be sufficient. If it’s not – just top it up with a little more.
- Place the lid on your pot and bring everything to a boil. Reduce heat to low, move the lid to the side a little so the pot is only partially covered, then simmer for 1 hour or until chicken is cooked through. You may want to skim the surface of the broth occasionally throughout the cooking process as scum can form there
- Remove from heat once cooked then remove chicken and shred the meat with two forks. Keep the frame to make a second batch of chicken stock. You can keep this in the fridge for a day or two or in the freezer for longer if you’ll be making stock in future.
- Strain the liquid (which is now your chicken stock) through a colander into a large bowl. You can also line it with muslin or a nut milk bag if you want to ensure no debris comes through. I never bother with this. If you’re having the soup now, take some of the strained carrot and the shiitake to add to it then discard the rest of the veg and spices.
- See the last two steps in the recipe above, which outline what to do if you’re having the soup now or later.
Nutrition
Pin this whole chicken soup recipe for later
Want more nourishing winter meal ideas? Take a look at these!
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