Average Recipe
Prep Time
30 minutes
Cook Time
1 hour 30 minutes

My mom always made homemade chicken soup using a whole chicken when I was growing up. I've never made chicken soup using a store-bought chicken broth. Once you make soup this way, you'll never want to go back. The broth is just so fresh and delicious! If you would like to use a whole chicken for this soup instead of the two chicken breasts, simply double the ingredients for the broth and the soup and use an 8 or 12-quart pot instead. Be sure to add the rice noodles to each individual bowl if you plan to have leftovers. Adding them to the whole pot and then reheating the soup the next day can cause the noodles to get quite mushy. This soup also freezes very well, just don't add the noodles or the raw toppings to your freezable portions. Fresh Thai chilies and lemongrass can be found at places like Whole Foods or at your local Asian Market. 

Read more about this recipe on the blog.

Healing Chicken Ginger Soup


For the Broth

2 pounds bone-in chicken breasts (or bone-in chicken thighs)
8 cups water
1 large onions chopped
3 celery stalks chopped
1 carrots chopped
1 heads garlic cut in half crosswise
¼ cups finely chopped fresh ginger (or more)
2 thai chili peppers chopped
1 teaspoons crushed red pepper flakes
2 cups chopped shiitake mushrooms
1 lemongrass stalks chopped
1 teaspoons whole black peppercorns
3 teaspoons Herbamare
1 bunches cilantro (use the stems for the broth)

For the Soup

1 medium onions cut into crescent moons
3 celery stalks sliced into diagonals
3 carrots cut into matchsticks
2 cups sliced shiitake mushrooms
freshly ground black pepper

Optional Toppings

cooked Thai rice noodles
chopped fresh basil
chopped napa cabbage
chopped cilantro
chopped thai chili peppers
1 large limes cut into wedges