This Gut Healing Soup is like a warm hug in a bowl. It’s soothing, simple, and made with ingredients that are known to calm your belly and support digestion. Whether you’re recovering from a cold, dealing with tummy troubles, or just want to feel good from the inside out — this is the soup you need.
It’s made in one pot, and it’s packed with bone broth, veggies, and gut-friendly herbs. The flavors are comforting, not too strong, and perfect for sipping slowly.
Why I Love This Recipe
I first made this soup after a bad stomach bug. Nothing was sitting right, and I needed something super simple but full of nutrition. I’ve been making it ever since, especially when I need to reset or feel run down. It always helps.
- It’s super gentle on your stomach
- Easy to digest but still filling
- One pot = easy cleanup
- Full of nourishing, whole ingredients
- Freezes well for later
Servings + Cook Time
Servings: 4
Cook Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, sliced
- 1 teaspoon grated ginger
- ½ teaspoon turmeric powder
- 4 cups chicken bone broth
- 1 cup cooked shredded chicken (use rotisserie or leftovers)
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley (for garnish)
- Optional: squeeze of lemon at the end
Pro Tips
- Use homemade bone broth if possible — it makes the flavor richer and gives more gut-healing benefits.
- Don’t skip the apple cider vinegar. It helps pull nutrients from the bone broth and boosts digestion.
- Shred your chicken small so it’s easy to digest and blends in with the soup texture.
- Let the soup simmer gently — don’t boil hard or you’ll lose some of the benefits.
- Add lemon at the end for a bright finish and extra vitamin C.
Tools Required
- Large soup pot
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Bowl and spoon for serving
Substitutions and Variations
- Swap shredded chicken for cooked turkey or white beans for a vegetarian version.
- Add a handful of baby spinach at the end for extra greens.
- Use veggie broth instead of bone broth if you’re avoiding animal products.
- Add a pinch of chili flakes if you want a little kick.
Make Ahead Tips
- Chop all your veggies the night before and store in the fridge.
- Make a big batch and freeze half for later in airtight containers.
- Store leftover shredded chicken separately and add when reheating to keep it tender.
Cooking Instructions
Step 1: Sauté onion and garlic
Add 1 tablespoon olive oil to a large soup pot over medium heat. Once hot, add 1 small diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes until soft and fragrant.
Step 2: Add carrots, celery, ginger, and turmeric
Add 2 sliced carrots, 2 sliced celery stalks, 1 teaspoon grated ginger, and ½ teaspoon turmeric powder. Stir everything together and cook for 2 more minutes.
Step 3: Pour in broth and simmer
Pour in 4 cups chicken bone broth. Bring to a gentle boil, then reduce heat and let simmer uncovered for 15 minutes until veggies are tender.
Step 4: Add shredded chicken and seasoning
Add 1 cup cooked shredded chicken, 1 tablespoon apple cider vinegar, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Stir and let simmer for 5 more minutes.
Step 5: Finish with parsley and lemon
Turn off heat. Stir in 1 tablespoon chopped parsley and squeeze in some lemon if desired. Ladle into bowls and serve hot.
Leftovers and Storage
- Store leftovers in a sealed container in the fridge for up to 4 days.
- Reheat on the stove over low heat — don’t boil.
- Freeze in individual portions for up to 2 months.
Macros Information (Per Serving, based on 4 servings)
- Calories: 210
- Protein: 18g
- Carbs: 9g
- Fat: 12g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Bone broth is rich in collagen and amino acids like glutamine, which help repair the gut lining. Ginger and turmeric reduce inflammation and support digestion. Apple cider vinegar helps increase stomach acid to aid breakdown of food, while soft veggies are easy to digest and packed with nutrients.
Common Mistakes
- Boiling too hard: this can break down the collagen and make the soup cloudy.
- Over-seasoning early: the flavors concentrate as it simmers. Taste at the end.
- Skipping the vinegar: it makes a big difference in digestion and taste.
- Adding lemon too soon: always finish with it at the end to keep the flavor fresh.
What to Serve With
- A slice of sourdough toast or gluten-free bread
- Side of steamed rice if you need more carbs
- Light salad with olive oil and lemon
- Steamed sweet potato or roasted veggies
FAQ
Can I make this in a slow cooker?
Yes! Sauté the onion and garlic first, then add everything except parsley and lemon to the slow cooker. Cook on low 4–6 hours.
Can I use fresh turmeric?
Absolutely. Use about 1 teaspoon grated fresh turmeric instead of powder.
Is this soup good for colds?
Yes! It’s soothing, hydrating, and packed with anti-inflammatory ingredients.
Can I make it vegetarian?
Yes. Use veggie broth and swap chicken for white beans or lentils.
Make this soup when your belly needs a break, your body needs warmth, or you just want something nourishing and real. I’d love to hear how it turns out for you — leave a comment and let me know how you liked it or if you have any questions!
