If you’ve been feeling a little under the weather, or just need something warm, nourishing, and deeply comforting, this Golden Soup for Cold & Flu Season is the cure-all in a bowl. It’s packed with immune-boosting ingredients like turmeric, garlic, ginger, and bone broth, and layered with fresh vegetables that make you feel instantly revived.

Think of it as a cozy hybrid between chicken soup and a healing elixir, warm, aromatic, and full of good-for-you vitamins and antioxidants. A bowl of this soup not only comforts your body but also gives your immune system a gentle nudge in the right direction. Whether it’s a chilly evening, a sniffly day, or you just need some TLC, this recipe is the kind of wellness comfort food you’ll want to keep on repeat.

This is how you eat your vitamins, in the most delicious way possible.

Key Takeaways

Immune-boosting and anti-inflammatory: Packed with turmeric, ginger, and garlic.
Hearty and healing: Bone broth and chicken make this deeply nourishing.
Loaded with vegetables: A rainbow of nutrients in every spoonful.
Customizable: Add potstickers for texture, or soy sauce for depth.
Perfect for meal prep: Freezes beautifully for cozy meals all season long.

Ingredient Breakdown and Tips

This soup is all about layering simple, powerful ingredients that work together to comfort and heal. Here’s how each one contributes:

Bone Broth: The Nourishing Base

Full of collagen, minerals, and amino acids — it’s the backbone of this recipe.

Tip: Go for high-quality bone broth or homemade stock for the richest flavor.
Substitute: Vegetable broth works if you’re keeping it plant-based.

Turmeric & Ginger: The Golden Duo

These two bring the warmth, color, and anti-inflammatory benefits that give the soup its “golden” glow.

Pro Tip: Add the ginger whole and remove before serving for subtle heat.
Bonus: A pinch of black pepper helps your body absorb turmeric better.

Garlic & Onion: The Immune Warriors

Garlic and onions are natural antivirals — they also make the broth smell irresistible.

Shortcut: Roast the garlic first for a softer, caramelized flavor.

Rotisserie Chicken: Effortless Protein

Using pre-cooked chicken adds richness without the fuss of starting from raw.

Hack: Save time by using shredded rotisserie chicken straight from the store.

Fresh Vegetables: Layered Nutrition

Brussels, cabbage, zucchini, and cauliflower all add fiber, vitamins, and texture.

Pro Tip: Add hard veggies early (carrots, cabbage) and soft ones last (zucchini, spinach).

Trinity Hibachi Seasoning: The Flavor Secret

This all-purpose seasoning blend adds warmth, umami, and a touch of smokiness that ties everything together.

How To Make Golden Soup for Cold & Flu Season

1. Sauté the aromatics.
In a large stockpot, heat your 50/50 oil blend (half sesame, half olive oil) over medium heat. Add onions, garlic, and celery, cooking until fragrant and translucent.

2. Add carrots, chicken, and broth.
Stir in carrots and shredded rotisserie chicken. Pour in two cartons of bone broth and bring to a simmer. Cook for 20 minutes.

3. Season and simmer.
Add Trinity Hibachi Seasoning, turmeric, red pepper flakes, and a whole piece of peeled ginger. As it cooks down, add the third carton of broth to maintain your preferred consistency. Simmer 45 minutes.

4. Add hearty vegetables.
Stir in cabbage, broccoli, and cauliflower. Simmer for 30–45 minutes, until tender.

5. Add tender vegetables.
Add zucchini, green beans, corn, and spinach. Cook another 20–30 minutes until everything is soft and blended. Add water as needed to thin.

6. Optional — Potstickers or soy sauce.
Cook potstickers separately according to package directions, then add the sauce directly into the soup. Place a few cooked potstickers on top of each bowl before serving.
If not using potstickers, add 6–8 tablespoons of soy sauce directly to the soup for umami depth.

7. Finish with a drizzle.
Right before serving, drizzle a little of your 50/50 oil blend on top for richness and sheen.

To Serve

Serve hot, with potstickers or crusty bread on the side. Every bite is comforting, vibrant, and full of healing goodness.

Storage Tip

Double the batch and freeze in single-serve containers — perfect for busy weeknights or when you’re feeling under the weather.

FAQs

Can I make this vegetarian?
Absolutely! Skip the chicken and use vegetable broth. Add tofu, chickpeas, or edamame for protein.

How long does it keep?
This soup lasts up to 5 days in the fridge or 3 months in the freezer.

What if I don’t have Trinity Hibachi Seasoning?
Sub with a mix of garlic powder, onion powder, smoked paprika, salt, pepper, and a pinch of cayenne.

Can I skip the potstickers?
Yes! They add texture and richness, but soy sauce alone gives great umami flavor.

How do I reheat frozen soup?
Thaw overnight in the fridge, then warm over medium-low heat on the stove.

Golden Soup for Cold & Flu Season

A nourishing, immune-boosting soup filled with vitamins, antioxidants, and comfort.

Print Recipe Pin Recipe

Ingredients

2 large onions roughly chopped
2 heads of fresh garlic about 10–15 cloves, peeled and left whole
3 stalks celery chopped
4 Tbsp sesame oil
4 Tbsp olive oil combine both oils into a 50/50 blend to keep on hand
1 small bag petite carrots
3 cartons 32 oz each bone broth, plus 32 oz water as needed
1 rotisserie chicken peeled and deboned (discard skin and bones)
4 –5 Tbsp Trinity Spice Company Hibachi Seasoning
3 Tbsp turmeric
½ tsp red pepper flakes adjust to taste
1 small arm of fresh ginger peeled and added whole
½ head cabbage cut into chunks
1 head broccoli cut into florets
1 head cauliflower cut into florets
1 zucchini sliced
1 small bag fresh green beans or snow peas
1 ear of corn kernels cut off the cob
Handful of Spinach
Optional: 1 package of vegetable potstickers or any preferred variety
Alternative: 6–8 Tbsp soy sauce if not using potstickers

Method

Sauté the aromatics:

In a large stockpot, heat your 50/50 oil blend over medium heat. Add onions, garlic cloves, and celery. Cook until onions are translucent and fragrant.

Add carrots, chicken, and broth:

Stir in the carrots, then add the deboned rotisserie chicken and two cartons (64 oz) of bone broth. Bring to a simmer and cook for 20 minutes.

Season and simmer:

Add the Hibachi seasoning, turmeric, red pepper flakes, and the peeled whole piece of ginger. As the broth reduces, pour in the third carton (32 oz) of bone broth to maintain your desired consistency. Simmer for another 45 minutes.

Add hearty vegetables:

Stir in cabbage, broccoli, and cauliflower. Cook for 30–45 minutes, until tender when pierced with a fork.

Finish with tender veggies:

Add zucchini, green beans (or snow peas), and corn kernels. Cook for another 20–30 minutes until all vegetables are soft and flavors are well blended.
If the soup becomes too condensed, add up to 32 oz of water to thin as needed.

Optional Potstickers or Soy Sauce:

About 20 minutes before your soup is done, start cooking your potstickers in a separate pan according to the package directions.
For best flavor: Use vegetable potstickers — they complement this soup beautifully.
Once cooked, add your spinach and pour the potsticker sauce directly into your soup for added richness and depth of flavor.
When serving, place a few potstickers on top of each bowl.
If you’re not using potstickers, simply add 6–8 tablespoons of soy sauce directly to the soup in their place.

Final touch:

Drizzle a generous squirt of your 50/50 oil blend across the top just before serving for a rich, silky finish.

Notes

Serve hot, with a few potstickers resting on top of each bowl for a cozy, comforting meal packed with nutrients, flavor, and warmth.

Golden Soup For The Flu