Granny’s Get Well Chicken Soup

This recipe For Get Well Soup was handed down by Granny & Maggie Shockley.  It is the perfect soup for cold rainy days or a sniffle with a fewer.  This recipe comes with so much love it will warm the tummy and soul.  the Turmeric gives the soup a lovely golden yellow color.

Submitted By: J Schockley

Prep Time:  15 minutes

Cook Time:  50 minutes

Serves 6-8 people


  • 4 Chicken Thighs – (skin on makes a better broth)
  • 1 Cup Onions chopped
  • 1/4 Cup Minced Garlic
  • 1 Cup baby carrots – sliced
  • 1 cup diced celery
  • 1/3 Cup plain – all-purpose flour
  • 2 tbsp corn starch
  • 2 tsp finely minced thyme
  • 1 tsp cumin
  • 1tsp turmeric
  • 1 tsp minced ginger root
  • 1 1/2 tbsp chicken bouillon powder
  • 1 tsp sea salt
  • 1 tsp pepper
  • 4 cups water
  • 4  cups unsweetened almond milk or your choice of milk
  • 10 ounces of medium egg noodles or pasta of choice
  • 1/2 cup frozen peas



  1. Boil chicken in 4 cups of water, creating broth. Remove chicken and set aside to cool
  2. Add onion, garlic, carrots, celery, ginger, turmeric, bouillon. cumin, thyme, salt and pepper to water/broth and boil for 8 minutes
  3. Add noodles to broth and continue boiling until tender
  4. Add 2 cups of milk. stir and change burner temperature to medium-low.
  5. Remove meat (if on the bone) from the cooled chicken, shred or chop it up, then add to soup mixture.
  6. Mix flour and cornstarch together, then whisk into the remaining 2 cups of milk, till well blended.
  7. Add the remaining 2 cups of milk to soup and stir.
  8. Soup should start to thicken within 5 to 8 minutes.
  9. Taste test, add more salt or pepper as needed and enjoy


Addition Info

For a lower fat version, use

  • For a low-fat version, use chicken breasts instead of thighs.
  • This recipe states almond mike, but dairy, soy, or oat milk will work also.





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