Sniff! Sniff! Cough! Cough! Tis the season for the ikkies to be flying around. I try to keep myself sequestered as much as possible during these days and neurotic about using those little tiny sanitizing wipes some stores offer… but yet half the time, the containers are empty. But never fear… I have sanitizer in my console along with antibacterial hand wipes too. And wash hands every chance I get!
I was in an Aldi this week. The cashier was wearing a mask, but just as I had unloaded all my loot onto the belt, she yanked her mask down, coughed all “wheezy” and blew her nose so grossly I couldn’t help but say something! I told her I’d rather her not be touching my groceries, especially the produce without cleaning her hands. Ewwwww. It didn’t sit well with her. But.I.Do.Not.Care! I went there for groceries, not this winter’s disease of the week!
I felt like I needed a bath after that and a couple of other stops. I ain’t got time for all that funky stuff. And I’m probably jinxing myself by saying so, but it’s been years since I’ve even had so much as a cold. And want to keep it that way!
But if and when the funk comes uponst me or loved ones, it’s nice to have some real good soup. And why I decided to create this comforting soup, for when restoration and healing is needed.
And just after I’d cooked up this soup and sent my recipe off to my peeps at the magazine by deadline day a couple of months ago, my 21 year old plumber nephew Wyatt dropped by… and was “coming down” with something. I told him to “wait right there” and went out to my cookhouse freezer and got him a quart of this soup. It wasn’t long after he got home to settle in and warmed the soup, he called. “Dee Dee, I LOVE this soup!” Hearing that from a 21 year old was the best stamp of approval. He hunkered down for a day or two and sipped on soup and other goodies I fixed for him. He wasn’t down for long and I want to think my “healing soup” helped nip that funk in the bud.
There is nothing scientific to say this soup actually does a thing to “heal,” (medical disclaimer!) but I’d like to think it does. The chicken provides some protein, while the veggies provide great nourishment. The ginger and peppers are recommended for such ailments. Turmeric, that gives this soup the beautiful golden color, contains curcumin… a powerful antioxidant and anti-inflammatory… along with antimicrobial properties that can boost the immune system, fight viruses and temper symptoms like coughs and congestion. That Aldi gal needed some of this!
But, beyond all that, it’s just damn good soup to keep on hand. So full of flavor, you don’t need to be sick to enjoy some. You can certainly cook your own chicken, but y’all know I love using rotisserie chicken when I can to save time, and in this case, energy, when sick and have none.
I hope you will stir up a pot of this deliciousness. And do come back tell me what you think.
And Happy New Year here on the first day of this year! May you and yours stay well and have a blessed year ~ 2026 here we come.
This recipe created for and published in Carolina Country Magazine January 2025 (Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor
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Rotisserie Chicken Healing Soup
Ingredients
- 1 small rotisserie chicken
- 2 tablespoons ghee or olive oil
- 1 medium yellow onion, chopped
- 2 cups matchstick carrots, snipped with scissors
- 2-3 stalks celery with leaves, finely chopped
- 4-5 cloves garlic, or 10!, minced
- 1 tablespoon fresh zested ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 small lemon
- fresh chive, cilantro, parsley or dill
Instructions
- Debone and shred the chicken. Place bones and skin into a large pot and add 7-8 cups water. Bring to a boil, then simmer and reduce for 30 minutes. Strain and discard bones.
- Wipe pot dry and add oil or ghee over medium heat. Add vegetables and sauté about 5 minutes, stirring as they cook. Stir in garlic, ginger and seasonings, cooking 2-3 minutes to bloom.
- Add broth, cover and bring to a low boil. Simmer about 20 minutes. Turn off the heat, add 2 cups of the chicken, and let the soup rest for a few minutes. Stir in zest and juice of the lemon.
- Garnish with your favorite fresh snipped herb(s).
Notes
