Recipe courtesy of Turner Broadcasting System

Flu Fighter Chicken Soup with Garlic and Star Anise

Coming down with something? This is the superhero of chicken soups. It's loaded with antibacterial and antifungal garlic and flu-fighting star anise. Ginger gives you a leg up on digestion and fights nausea while broccoli adds a dose of vitamin C. This recipe makes a large batch of soup that gets better with age, so freeze some for the next time you're under the weather.
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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 20 min
  • Cook: 1 hr 25 min
  • Yield: 8 servings
  • Nutrition Info
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One 4-pound chicken, rinsed and giblets discarded

2 cups 1/4-inch sliced carrots

2 cups 1/2-inch diced fennel

2 cups 1/2-inch diced onions

10 cloves garlic, peeled and trimmed

2 whole dried arbol chiles

2 whole star anise

One 2-inch piece ginger, peeled

1 1/2 cups broccoli florets

Salt and freshly ground black pepper

1/4 cup chopped fennel fronds


  1. Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool. 
  2. Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.