Quick + Cozy Chicken Soup
Ready in less than 30 minutes! Paleo + gluten free. This cozy, delicious soup will boost your immune system and fill your body with all sorts of nutritional benefits. Enjoy with a thick slice of sour dough. Your gut will thank you.
Servings 2 bowls
Equipment
- pot
- stove top burner
- ladle
- rubber spatula
- cutting board
Ingredients
for the chicken
- 1/2 teaspoon olive oil
- 1/4 cup chicken bone broth
- 1 large organic chicken breast cooked + shredded
for the soup
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 cup sweet onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced baby bella mushrooms
- 2 ½ cups chicken bone broth
- 1-2 teaspoon(s) fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
optional:
- 1 bunch fresh Italian parsley
Instructions
- 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.
Notes
Vegan swaps- to make this recipe vegan, simply replace bone broth with veggie broth and shredded chicken with white beans for a plant based protein.
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.