Homemade Healing Chicken Soup

Kim and Paulette, T+Co owners and the singer-songwriter duo behind Wooten Hill, performing at a Rock Bridge Farm in Carlisle, Kentucky • October 11, 2025

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We’ve been on the road for the past week and a half, in Indiana, Kentucky, and North Carolina, bouncing between Wooten Hill house shows, farm shows, and restaurant shows, and now Kim feels a little under the weather. Every time one of us feels a little under the weather, we turn to our tried-and-true remedy: Homemade Healing Chicken Soup.

The universal balm for colds and heartbreak. This recipe is a 2 to 2 ½ hour exercise in patience, love, and the kind of culinary martyrdom that makes you feel superior to anyone who’s ever opened a can of Campbell’s soup.

I make this soup for the people I love, so I omit garlic and onion because Kim has some reflux issues. But if you or the one you love loves garlic and onion, toss them in. The first bowl is good, but the next day is even better after the flavors have had time to settle and deepen.

There’s something meditative about making your own broth. It slows you down, makes you intentional. You can stir in the love, one ladle at a time, because that’s where the real magic lies.

That being said, life can get busy -- so totally feel free to skip this step and buy a couple of boxes of store-bought broth and a rotisserie chicken. No judgment here. Enjoy your bowl of homemade healing.

Yield: 4-6

Author: The Treehouse + Co

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Healing Homemade Chicken Soup

Prep time: 25 MinCook time: 2 H & 30 MTotal time: 2 H & 55 M

Ingredients

For the Broth:

• 1 whole chicken
• 8-10 cups water (enough to cover the chicken by 1-2 inches)
• 2 inches fresh ginger, chopped
• Veggie scraps (like carrot tops, celery leaves) and any herbs or spices you like.

Please note:

• If you're skipping the homemade broth, use 2 boxes of store-bought broth. However, you’ll still need to cook or buy a chicken (like a rotisserie chicken) for the soup. The amount of broth depends on your preference—use less for a stew-like consistency and more for a soupier texture.

For the Soup:

• 1 box of broth (32 fl oz, I prefer low sodium)
• 1 whole bag of carrots, washed and sliced
• 1 large sweet potato, washed and diced (skin on for extra nutrients)
• 2 large pieces of ginger (1 sliced for the broth, 1 peeled and diced for the soup)
• 1 whole bag of celery, sliced
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole fennel seeds
• 1 bag of green peas (fresh or frozen)
• 4-5 large kale leaves, washed and torn into 1-inch pieces
• 2 tablespoons olive oil
• Lemon, half
• Salt and Pepper: Add your desired amount. If you’re making a pot of soup for people with varying tastes, use less salt and let everyone season their own bowl to their liking. (Pro tip: I recommend T+Co Gourmet Salt & Pepper—because, let’s be honest, shameless plugs really are the spice of life.)

Toppings (Optional):

• Parmesan cheese (because cheese makes everything better)
• Cilantro (for people who don’t think it tastes like soap)
• Chili oil (for a little kick)

Instructions

Step 1: Make the Broth

1. In a large Dutch oven or pot, place the whole chicken and add the ends and scraps of your vegetables.
2. Chop 2 inches of ginger and add it to the pot.
3. Pour in enough water to cover the chicken by 1-2 inches (about 8-10 cups).
4. Bring to a boil, then reduce to a simmer. Cook for 1 to 1 ½ hours.
5. Strain the broth, discarding the vegetable scraps, and set the broth aside.
6. Let the chicken cool before shredding it into bite-sized pieces.

Step 2: Prepare the Soup

1. While the chicken is boiling, wash and prep the carrots, sweet potato, celery, kale, and ginger.
2. Once the chicken is cooling, heat 2 tablespoons of olive oil in the Dutch oven over medium heat.
3. Add the coriander seeds, fennel seeds, and diced ginger. Cook for 1-2 minutes, stirring frequently to avoid burning.
4. Add the carrots and sweet potato. Cover and cook for 10-15 minutes, stirring occasionally. Deglaze the pot with small amounts of broth as needed to scrape up the flavorful bits from the bottom.
5. Add the celery and cook for another 5 minutes, deglazing as needed.
6. Pour in all the broth and add the peas. Bring the soup to a boil, then reduce to a simmer.
7. Stir in the shredded chicken and simmer for 10 minutes.
8. Add the kale and cook for 2-3 minutes, just until wilted and tender.
9. Squeeze half the lemon into the soup and give it a stir.

Step 3: Season and Serve

1. Season the soup with salt and pepper to taste.
2. Serve hot with your favorite toppings: Parmesan, cilantro, or a drizzle of chili oil for a spicy kick.

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