Cream of Herb Chicken Soup

Cream of Herb Chicken Soup

This recipe is probably the healthiest recipe I have ever written. It didn't happen on purpose, but I realized while making it that nearly every ingredient I added have wonderful health benefits. The soup was super easy, really delicious AND very nutritious. That doesn't happen very often!

How can a soup be light and hearty at the same time? I don't know, it surprised me too!

Rosemary contains


, anti-bacterial, and anti-carcinogenic properties, and is even a memory booster.

Sage is an anti-


, antiseptic/antibacterial, and relaxant by reducing muscle tension. It also relieves indigestion, reduces menopausal symptoms, and improves memory.

Thyme contains large amounts of thymol, which is a strong antibacterial agent as well as a strong antiseptic and antioxidant. The oil can be used within mouthwashes in order treat mouth inflammations as well as infections of the throat. It quite useful in treatment of chronic as well as acute bronchitis, upper respiratory tract inflammation, and whooping cough. All members of the family of mint, such as thyme, contain terpenoids that are well-known for battling cancer.

Ginger root is well known as a remedy for travel sickness, nausea and indigestion and is used for wind, colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation, menstrual cramps, dyspepsia (bloating, heartburn, flatulence), indigestion and gastrointestinal problems such as gas and stomach cramps.

Ginger combats heart burn, which is good, because garlic, although insanely healthy, can cause it...

Garlic is one of the earth's greatest health tonics and does indeed have scientifically-proven medicinal properties. It is a natural antibiotic and is useful in treating everything from allergies to tonsillitis. Garlic contains many sulfur compounds which detoxify the body, boost the immune system, lower blood pressure and improve circulation. Garlic has also demonstrated anti-cancer, antibacterial, anti-fungal and anti-oxidant effects. 

All information on rosemary, sage, thyme, ginger, and garlic came from

. Click on the link for much more interesting information on these herbs. I love this website, and have been using it to study herbs for 3 or 4 years now!

Habanero peppers contain capsaicin, which is what makes pepper spicy. Aside from being a great digestive aid, capsaicin is beneficial for nearly every part of the body. Not to mention, it is a great way to eat less salt if you are required to have a low-sodium diet. When you add spic to a dish, it amplifies the salt exponentially, and you don't have to add nearly as much. If nothing else, it helps clear out the sinuses!

Celery of vitamin K and molybdenum. It is a very good source of potassium, dietary fiber,  vitamin C, vitamin B6, calcium, magnesium, and vitamin A, to name a few.

Carrots are an excellent source of biotin, vitamin K, dietary fiber, molybdenum, potassium, vitamin B6, and vitamin C. There are many other vitamins and minerals in both celery and carrots.

Bone broth (A.K.A. chicken stock) is great for digestion, joints, the immune system, and promotes healthy skin. It also boosts your


 and helps to remove toxins from the body. There are many nutrients in bone broth, including 

over 19 essential and non-essential amino acids (very important) and collagen/gelatin, which are nutrients that support digestive functions, immunity, and brain health.

Maybe you feel a cold coming on, or maybe you just love delicious, fulfilling soup. Either way, this recipe is for you. As I said before, it is very easy to whip up, which makes it perfect for a week night to help keep your family warm, happy, and healthy. Enjoy!


  • 1/2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 8 oz. chicken breast
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 8 oz. sliced mushrooms
  • 1 cup diced onion
  • 1/4 cup flour
  • 4 cups (1 quart) chicken stock (A.K.A. bone broth)
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon kosher salt
  • 1 habanero pepper
  • 3/4 cup heavy cream

For the bouquet:

  • 2 bay leaves
  • 5 slices fresh garlic
  • 2 3" sprigs rosemary
  • 5 cloves garlic


To make the bouquet, add all bouquet ingredients to a cloth and tie closed tightly with a string.

Dice chicken into small, 1" pieces. Add to a large pot on medium-high heat along with olive oil and 1/2 teaspoon salt. Cook until you can cut through the pieces easily with a spatula or wooden spoon. Remove and set aside.

Add butter and all vegetables, and cook for 5 minutes, stirring continually. Add flour and mix well to coat all vegetables. Continue cooking for 2-3 minutes to take raw edge off of flour.

Add chicken and stock, and stir to thicken. Add bouquet and all remaining ingredients excluding cream and simmer uncovered for 20 minutes. Remove and discard habanero pepper.

Reduce heat to medium-low, and add cream to the pot. As you add the cream, use a whisk to constantly whisk the fresh cream into the soup to prevent it from curdling. Stirring occasionally, cook for 5-10 minutes, covered. Do not allow soup to come to a rolling boil, because that will also curdle the cream.

Remove bouquet and allow to cool slightly.

Serve in a warmed bowl.

Here is a pin-able photo for Pinterest (below)!

Want to republish this post or use any portion of it for anything other than personal use? See my 

copyright statement.