Quick + Cozy Chicken Soup
Updated: Mar 9
Quick + Cozy Chicken Soup
My quick and cozy chicken soup is not only nourishing but so cozy, especially on a rainy day like today. It’s fresh, packed with all kinds of nutrients (thanks to every single ingredient) AND it tastes like home. The nutritional benefits of this soup include protein, fiber, potassium, iron and a boat load of antioxidants. It’s the perfect recipe to help kick the common cold and boost your immune system- also your gut will thank you :-). Paleo and gluten free. Enjoy in less than 30 minutes along with some fresh sour dough bread (if you follow me on Instagram you know I’ve been experimenting with sour dough- which is both humbling and fun). The flavors from one bowl alone take me back to my childhood. Which makes me even more inclined to share it with you. My family and I use to always joke that whoever found the bay leaf in their bowl of chicken soup would have good luck. So, please let me know who the lucky winner is in your family. I love seeing recreations of recipes I hold dear to my heart.
Serving Size: 2 full bowls
Prep time: 15 minutes
Cook time: 10 minutes
Total cook time: 25 minutes
½ teaspoon olive oil
¼ cup chicken bone broth (use veggie broth if vegan)
1 large organic chicken breast cooked and shredded (sub for white beans if vegan)
1 teaspoon olive oil
2 cloves of garlic minced
½ cup diced sweet onion
1 cup sliced carrots
1 cup sliced celery
1 cup sliced baby bella mushrooms
2 ½ cups chicken bone broth
1 teaspoon fresh lemon juice
1 teaspoon sea salt
½ teaspoon ground pepper
1 bay leaf
1 small bunch of fresh Italian parsley
In a small skillet, add a half teaspoon of olive oil and chicken breast. Cover and cook on low for 5 minutes. Add in ¼ cup of broth (any kind will do), flip and let cook for another 5 minutes. Once white all the way through, remove from pan and shred with two forks. Set aside.
In a medium sized sauce pan add in 1 teaspoon of olive oil, garlic and onion. Cook on medium/low heat for 2 minutes. Add in carrots, celery and mushrooms cover and let cook for another 3-5 minutes, stirring occasionally.
Once all veggies are tender, add in broth, lemon juice, salt + pepper and bay leaf. Bring soup to a boil, cover and turn down to simmer for 2 minutes.
Dip soup out with a ladle and top with fresh parsley. Refrigerate and store in an airtight container for up to a week. This soup can also be frozen for up to 3 months.
I personally love adding some extra lemon juice, salt + pepper to my soup. Ben isn’t a fan of strong citrus flavors so I kept the lemon very mild here. Feel free to add more lemon and garlic for a zestier flavor.
You can also freeze this soup and save for up to 3 months. If you decided to freeze, make sure to take it out the night before eating and let thaw in the refrigerator for at least 12-16 hours. Warm up in a large sauce pan on stove top on medium/low heat for about 5 minutes. Stir occasionally.
To make vegan, simply replace bone broth with veggie broth and chicken with white beans for a plant based protein.
Did you make this quick + nourishing recipe?
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I love seeing your recreations of my fun + wholesome recipes!
Until next time,