Stovetop Chicken Soup

I have been under the weather the past couple of days. It's no fun :( Unfortunately, I came down with some sort of stomach flu that I just have not been able to shake.

I'm sure many of you can relate to that feeling when you're sick... No strength, no appetite, and definitely no energy to cook. All that really sounded good when I did start to feel slightly hungry? Oatmeal, toast, fruit, and chicken noodle soup. Now, of course I would get the stomach flu when I'm well into my Whole30 challenge & banning all grains from my life. Plain ol' chicken soup would work, but all of the cans out there are full of weird fillers & ingredients that are also non-"Whole30 compliant" & not a part of my Paleo lifestyle.

So, I made a quick in-n-out trip to Trader Joe's, and made the fastest chicken soup of my life (Paleo-style). It also tastes better than any can I have ever tasted, and is the only food I have actually enjoyed over the past three days.

If I can gather up the ingredients & make this soup while sick as a dog... it must be easy. That means you can do it too. So make it for that loved one of yours who is not feeling so hot, or enjoy it for dinner on a cold evening.

This batch made enough for me to enjoy for lunch all week, but feel free to halve or double the recipe to suite your needs. Hope you enjoy :)


  • 3 organic free range chicken breasts, cut into bite-sized pieces
  • 2/3 cup celery, chopped
  • 2/3 cup carrots, chopped
  • 1/2 cup white onion, diced
  • 32 oz free range chicken broth
  • handful of fresh parsley, chopped
  • 1 Tbsp avocado oil (or cooking fat of choice)
  • 1 tsp garlic powder
  • salt & pepper to taste
*makes 4 large servings.

  1. Heat the avocado oil in a large pot over medium heat. 
  2. Add the celery, carrots, and onion, and sauté until tender (about 5 minutes).
  3. Add the chicken breast pieces and cook until they are no longer pink.
  4. Pour the chicken broth over top, and stir in the fresh parsley, garlic powder, salt, & pepper. 
  5. Bring the mixture to a boil, cover, and reduce to a simmer.
  6. Simmer for 15-20 minutes to let the flavors combine. 
  7. Serve, and enjoy!
Just a tip: I bought the "mirepoix" mixture (celery, carrots, onion) from Trader Joe's that was already chopped and ready to go... saved me a whole lotta work ;)

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Kim Curry said...

This is great! I am on day 5 of my first Whole30 and have a cold that will not quit... this would be perfect! Thank you :)

Jessie B said...

@Kim~ I am very late getting back to this comment, but I hope you tried this, loved it, & are feeling much better! :)

Tina said...

Chicken soup stores well, is healthy and tastes good. In Jamaica there is a tradition of having soups on Saturdays- including red peas soup and traditional pepperpot soup.

You won't believe this Landscaping Olympia WA click here said...

Such a gorgeous photo of down home goodness! I've never tried chicken for a soup. Now I'm intrigued.

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