GF | DF | RSF | EF | NF

SERVES: 6 adults

AGE APPROPRIATE: 1 meal a day + (pureed)

There’s a reason chicken soup has been lovingly passed down through generations — it’s not just comforting, it’s incredibly nourishing too. Whether you’re battling a winter cold, supporting your child’s immune system, or just after a wholesome, warming meal the whole family will enjoy, this soup ticks every box.

Chicken provides quality protein for growing bodies, while the bone broth base is rich in minerals, gut-loving gelatin, and amino acids that help support digestion and immune function. We’ve layered in anti-inflammatory ingredients like garlic, ginger and turmeric to give it an extra therapeutic boost — plus loads of veggies for fibre and nutrients.

It’s simple, soul-warming food — the kind that fills little tummies and brings everyone to the table.

This is a staple in our house, and one of my favourite ways to gently build flavour and nourishment into my kids’ meals. Best of all? It’s freezer-friendly, easily adaptable, and made with just a handful of pantry and fridge staples.

Bone Broth:

You can use homemade bone broth (like our Chicken Bone Broth recipe – it’s a great way to use up a whole chook!) or choose a quality store-bought option. We’ve linked some of our favourites in this blog — Undivided Food Co is a go-to in our kitchen because it’s low in sodium and beautifully gelatinous.

Age Suitable:

Suitable from 6 months+ serve deconstructed for baby-led weaning (soft chicken pieces, cooked veg, and broth separately). You can omit the pasta to make it wheat-free. You can puree for spoon feeding babies.

Storage

• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Freeze in small portions for up to 3 months. If freezing, leave out pasta and add fresh when reheating for best texture.

Immune Boosting Chicken Soup

GF | DF | RSF | EF | NF

Print Recipe Pin Recipe

Course 1 meal a day, Family Meals, Main Course, Soup

Servings 6 Adults

Equipment

• Large Soup Pot
• cutting board
• knife
• Wooden Spoon or Ladle
• Measuring Cups and Spoons

Ingredients

  

1x2x3x

• 500 grams chicken thigh or use leftover cooked chicken – see notes
• 4-6 cloves garlic minced
• 1 leek white only, sliced
• 2 carrots diced
• 2 stalks celery diced
• 2 tsp fresh turmeric finely grated (or 1/2 tsp dried)
• 2 tsp fresh ginger finely grated or minced
• 1 TBSP fresh thyme or 2 tsp dried thyme
• 1 litre chicken Bone Broth
• 300 ml water
• Salt and pepper to taste

OPTIONAL:

• 1 cob of corn kernels removed, or 1 cup frozen corn kernels
• 1-2 red chillies finely chopped
• 200 grams pasta of choice (e.g., orzo, macaroni, GF option if needed)

Instructions

 

• Heat a drizzle of oil in a large pot over medium heat. Add the chicken thighs and cook for a few minutes on each side until browned. Remove and set aside.
• In the same pot, add leek, carrot, and celery, and cook for 5–7 minutes until softened. Then add a splash of the broth to deglaze, scraping up the golden bits at the bottom.
• Stir through garlic, turmeric, ginger and thyme. Cook for another minute until fragrant.
• Add the pasta, pour in the remaining broth and water, then return the chicken to the pot. If using fresh corn, add it here too.
• Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until chicken is tender and pasta is cooked through. Stir in frozen corn or chopped chilli in the last 5 minutes if using.
• Season to taste and serve warm.

Notes

Swaps & Tips

• Leftover roast chicken? Skip browning and add in the last 5 minutes to warm through.
• Grain-free: Swap pasta for cooked rice, quinoa, rice noodles, or leave out altogether.
• Extra veggies? Add spinach, peas, or zucchini near the end.

Tried this recipe?Let us know how it was!