Homemade chicken soup is one of my favorite recipes to make this time of year. I like to make a big batch on Sunday, freeze half of it, and enjoy it for lunch all week! It’ll stay fresh for up to 4 days in the fridge, which is why I like to freeze half of it right away and thaw it out towards the end of the week. If you get bored with your lunches and like to switch things up, simply add a side salad made with a variety of chopped veggies and different salad dressings each day.
Now before I share my recipe, you have to know… I don’t consider myself a recipe developer or a chef. In fact, I’m terrible at measuring things when I cook. I’m the type of gal who likes to whip things up and taste as I go. A little more paprika, a little more pepper, a pinch more of sea salt…. and it’s perfect! That said, you may need to add more sea salt, spices, or fresh parsley than what’s listed below. I also prefer lots of veggies and don’t add noodles to my chicken soup, but feel free to add your favorite gluten-free pasta noodles or zucchini “noodles” to this recipe. Get creative and modify to your liking!
Chicken Soup Recipe
- 1 tablespoon avocado oil
- 1 large onion, peeled and diced
- 32 ounces organic bone broth or low-sodium chicken stock
- 8 whole all spice berries
- 1/2 cup chopped fresh parsley
- 1 whole organic chicken
- Additional filtered water to cover
- 1 bunch carrots, peeled and sliced
- 1 bunch celery, ends removed and sliced
- 1/4 teaspoon paprika*
- 1/4 teaspoon onion powder*
- 1/4 teaspoon turmeric powder*
- 1/4 teaspoon pink Himalayan sea salt*
- 1/4 teaspoon ground black pepper*
- Pinch of crushed red pepper flakes*
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally.
- Add bone broth or chicken stock, whole all spice berries, chopped parsley, and chicken. Add additional water to cover chicken and gently stir. Heat and simmer, uncovered, for 30 minutes (skim off foam every so often).
- Add carrots, celery, paprika, onion powder, turmeric powder, sea salt, and pepper. Stir and continue to cook for 15 minutes.
- Remove chicken from the pot and check to ensure the chicken breast is cooked all the way through (cooking time varies based on the size of the chicken). Set aside to cool. Continue to simmer the stock and veggies for 15 minutes.
- Pick the meat off of the bones. Return the shredded chicken to the pot, stir together, and serve.
- Store the remaining soup in the cooking pot, large glass ball jars with wide lids for easy grab-and-go, and/or freeze it for later use.
*NOTE: Once the soup is finished, taste the broth and add more sea salt, spices, or fresh chopped parsley to taste.
If you make this recipe, let us know how it turns out in the comments below!