RECIPE: Chicken + Vegetable Soup

A classic, ancient healing tradition — chicken and vegetable soup is an easy dinner staple! This recipe is gluten, dairy, grains, sugar, soy, and nut free.


~1.5 pounds skinless boneless organic chicken thighs or breasts
1.5 qt chicken bone broth
2-3 tbs olive oil or avocado oil
6 cloves garlic, minced
2 cups carrots, sliced into coins
2 cups yellow onion, diced (about 2 medium yellow onions)
4 stalks celery, chopped
2 cups creamer potatoes, chopped
1 green onion, sliced
1 tbs fresh ginger, minced (or 1 tsp powdered ginger)
1 tsp curry powder
1 tsp onion powder
1 tsp thyme
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp sea salt
1 tsp cracked black pepper

1) Prepare Vegetables and Chicken

Wash and prepare the vegetables and chicken.

2) Cook Veggies

Heat the oil in a large pot over medium heat. Add the garlic, carrots, onion and celery. Cook until fragrant and translucent.

3) Mix in Ingredients

Add the fresh ginger, herbs, spices, chicken, potatoes and broth. Mix well together.

4) Let Simmer

Bring to a boil and reduce heat to medium low. Simmer for 20 minutes uncovered, or until chicken is cooked thoroughly and potatoes are fork tender.

5) Shred Chicken

Transfer chicken to a cutting board and shred using two large forks. Return chicken to the pot.

6) Final Touches

Stir everything together, ladle into a bowl, top with green onion and enjoy!

About the Author

Alexa Greening

Alexa is a certified Functional Nutritional Therapy Practitioner and professional photographer. She has a passion for educating others about real food and aims to give them the tools they need to be their own best advocate when it comes to their health.

Share This Recipe