There’s something deeply comforting about a warm bowl of chicken soup, but this Chicken Borscht takes it a step further. Infused with fresh, wholesome ingredients, this hearty soup is not only packed with vitamins and minerals, but it also offers powerful health benefits that can support your immune system, gut health, and overall wellness.
At its core, this recipe combines a nourishing chicken broth with a mix of nutrient-dense vegetables like carrots, parsnips, celery root, and cabbage—each playing a role in boosting your health. Chicken, rich in protein, supports tissue repair and muscle health, while the broth itself is loaded with collagen, essential for healthy joints, skin, and gut lining. The cabbage and root vegetables provide fiber, antioxidants, and essential vitamins like vitamin A, C, and K, which promote immune health and support inflammation reduction.
But what truly sets this soup apart is the addition of sauerkraut juice (optional for borscht) which brings probiotics into the mix. These beneficial bacteria help balance gut flora, improve digestion, and enhance nutrient absorption. The fermentation process of sauerkraut also introduces enzymes that aid in breaking down food and reducing bloating, making this a particularly gut-friendly recipe. Whether you’re recovering from illness or simply looking to nourish your body, this soup is a perfect choice.
This soup isn’t just for when you’re feeling under the weather; it’s a great way to regularly support your body’s healing processes and overall vitality. The warmth of the broth is soothing, the flavors are deeply satisfying, and the health benefits are unmatched. Let’s dive into how you can create this nourishing dish for yourself!
This recipe is not only healthy, but it is also easy to make.
Start by placing all the chicken parts into a deep pot and covering them with cold water. The water should be about 2.5-3” above the meat. Bring the water to a boil. As it heats up, you’ll notice foam forming on the surface. Discard this foam to keep the soup clear.
Once the foam has been removed, cover the pot and let it simmer on low heat. This allows the flavors to meld and the chicken to cook gently.
Add the onion, carrots, parsnips, celery root, and cabbage to the pot whole, allowing the vegetables to cook without losing their structure. Season with salt and kelp, cover, and let everything simmer for 1-1.5 hours, or until the chicken and vegetables are tender and flavorful.
When the soup is ready, if you’re making borscht, add 2-3 cups of sauerkraut juice. The amount will depend on how sour you like your borscht, so taste as you go. Let it simmer for another 3-5 minutes to blend the flavors.
CHICKEN SOUP / BORSCHT
Course: Soups and SaladsCuisine: Romanian, EuropeanDifficulty: Easy8
servings20
minutes1
hour30
minutes175
kcalThis nourishing Chicken Borscht is a hearty, comforting soup made with tender chicken, root vegetables, and a flavorful broth. Packed with vitamins, minerals, and probiotics (if using sauerkraut juice), it supports gut health and boosts immunity. Perfect for a cold day or when you need a nourishing, healing meal.
Ingredients
1 whole chicken, separated into parts
1 medium onion, diced
1-2 parsnips, diced
2-3 large carrots, diced
½ medium celery root, diced
¼ cabbage, shredded
1 tsp sea salt (add at the end if making borscht)
½ tsp kelp
Fresh parsley leaves, chopped
8 cups water (or as needed)
2-3 cups sauerkraut juice (optional for making borscht)
Directions
- Place all the chicken parts in a deep pot, cover it with cold water and bring to boil. The water should cover 2.5-3” above the meat. Before getting to the boiling point discard the foam that is forming on the surface of the water to keep the soup clear.
- When there is no foam forming, cover the pot and let it boil slowly at very low heat.
- Add the onion, carrots, parsnips, the celery root and cabbage into the pot whole.
- Season with salt and kelp.
- Cover everything and let it simmer at low heat for 1-1.5 hours or until the meat and the vegetables are cooked. Normally, if the pot is covered the water does not evaporate during the whole time while the liquid is simmering.
- When the meat and vegetables are cooked, add 2-3 cups of sauerkraut juice and let it simmer for another 3-5 minutes. The quantity of the sauerkraut juice that you add depends on how sour you like the borsch so taste the soup from time to time before adding more juice.
- Sprinkle the parsley and serve.
Notes
- No noodles? No problem! The cabbage in this soup acts as a substitute for the vermicelli or noodles often found in traditional chicken soups.
- If you’re making borscht, don’t add salt until the end, as the sauerkraut juice will already provide enough salt.
- This chicken soup is especially comforting when you’re dealing with flu or cold symptoms—its warmth and nutrients help you feel better.
- Probiotic Boost: For maximum gut health benefits, always add sauerkraut juice raw to individual servings rather than the entire pot.
- Optional Spices: For added flavor, you can include a bay leaf or a pinch of turmeric when simmering the soup. These spices provide warmth and additional anti-inflammatory benefits.
- Vegetable Options: Feel free to customize the vegetables based on availability—zucchini or leeks can be great additions.
- Storage: This soup stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months without the sauerkraut juice added.
- Serving Suggestions: Pair with a side of cassava flour bread or AIP-compliant crackers for a complete meal.
- Bone Broth Bonus: Using a whole chicken allows the bones to release collagen and minerals into the broth, making it more nutrient-rich. If you prefer, you can use chicken feet or wings for an even richer broth.
