Recipe: Basic chicken soup

I did some work on the blog today to upgrade it a bit. My whole interface has changed so forgive me in the next few posts as I experiment.

But what wasn’t an experiment today was my basic chicken soup. I made some chicken broth in my instant pot yesterday, and made some soup out of it! For now, you can google a recipe on how to make chicken broth in the instant pot (it’s so easy) and it gets you away from all the unwanted sodium and other add ins you find in ready made broth (note that most broths have yeast in them which is odd, I learned that doing a whole30).

So here’s the recipe! Forgive my bad photo, by the time I was ready to eat, all the natural light had gone. Pro tip: all good food photos are taken in natural light, which is why I take my photos out on my back deck in the non-winter months.

One more thing: chicken soup is great for you. There’s some evidence out there to show that chicken soup does the best job at clearing up mucus if you are stuffed up with a cold. Not to mention the whole host of good vitamins you find in the veggies in there. Sometimes a basic chicken soup is just what the doctor ordered.

Jackie’s basic chicken soup

Serves 6


  • 6 cups of chicken broth (homemade preferably, but use what you have!)
  • 4 chicken thighs (cooked and chopped up)
  • 1 chicken breast (cooked and chopped up)
  • 3 ribs of celery, diced
  • 2 carrots, diced
  • 3 cloves of garlic, minced
  • 1 handful of fresh parsley, fresh dill, fresh rosemary, tied together to make a “bouquet garni”
  • Salt and pepper to taste
  • Hot sauce (optional)

How to:

  1. Bring the chicken broth to a boil
  2. Add the celery, carrots, garlic, your “bouquet garni” and salt and pepper
  3. Simmer for 20 minutes
  4. Add the cooked chicken
  5. Simmer for 5 more minutes
  6. Remove the herbs/bouquet garni (it’s ok if some leaves stay behind)
  7. Season more if it needs it with salt and pepper
  8. Add hot sauce to your serving if you want an extra kick

Nutritional facts:

Yes folks! I broke down the nutrition facts on this one. Sometimes it’s good to know what the breakdown is so you can plan your other meals. I’ll start doing this for my recipes, and when time allows I’ll work my way backwards.

Per serving: 206 calories, 5.6 g of carbs, 8.1 g of fat, 21.4 g of protein

Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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