Chase away colds and sniffles with Chicken Stock Soup!

I rolled into the new year fighting a head cold...yes it that time of year too :( This damp cold weather definitely doesn't help!

You know what hits the spot when you're feeling under the weather? A nice big bowl of steaming chicken soup, made from chicken stock!

I made a big crock pot of chicken soup for New Year's Eve lunch with Lauren's family, and my sister-in-law said "Hmmm this smells healthy!" She was right! Using chicken stock as a base for your soup is just the best.

We have chicken stock made from our own chicken bones available in 1 L and 1/2 L containers. Come on over to the farm shop and grab some or order online! It's always handy to have it tucked away for when you need it.


Chicken Stock Soup Recipe

  • 2 tsp olive oil
  • 4 garlic cloves, minced
  • 1 small yellow onion, diced
  • 1-2 large carrots, thinly sliced
  • 1-2 celery stocks, roughly chopped
  • 1/4 tsp ginger powder
  • 1/2 tsp ground turmeric
  • 1/4 ground thyme
  • 1 tsp fresh chopped rosemary (optional)
  • 1 L BirdHouse Farm Chicken Stock
  • 1 lb BirdHouse Farm chicken breasts or thighs
  • Salt & Black pepper to taste
  • Soup noodles (to desired thickness) or couscous (1/2 - 3/4 cup)
  • 1/4 - 1/2 cup frozen peas (optional)


  1. Heat oil over medium heat in a dutch oven or pot. Add garlic, onion, carrots and celery and cook until onion is translucent.
  2. Add in your spices (ginger, tumeric, thyme, rosemary), stirring while cooking for a bit.
  3. Add the chicken stock, chicken breasts or thighs, and noodles or couscous. Bring to a boil and cook for 20-30 minutes, or until chicken is fully cooked. Ensure that the chicken breasts/thighs are covered by stock. Remove chicken breasts/thighs and shred with 2 forks. Transfer shredded chicken back to the pan.
  4. Add the frozen peas if desired.
  5. Taste and season with salt/pepper as needed.
  6. You can always add more stock if you want your soup more liquidy!



Farmerette Marsha

Marsha Schaap