40 Minute Chicken Soup

In case you made my bone broth and are wondering what to do with it here is the perfect super simple, way delicious soup recipe. Often times I will make a pot of this at the beginning of the week and repurpose it in different ways to get me through the week without having to meal prep from scratch every day (for example: use the chicken in a salad, add more veggies + gluten free pasta for lunch, etc.) This is also the perfect thing to make when you feel yourself catching a cold. Chicken soup is Jewish penicillin, so if luck has it you will be good as new in no time. I actually made this not because I had bone broth, but because I've been fighting a bug (if you follow me on Instagram you already know this LOL). I truly think sipping on this good stuff throughout the week with lots of smoothies helped me fight it off faster and stay mobile and fully functional throughout my healing process. We're all busy, who has time to be sick or spend hours in the kitchen? No one, so get to it and check out the recipe below!

[Makes 6+ servings of soupy goodness]

Shopping//Pantry List:

  • 2 quarts of broth (I used one quart of Pacific Natural Foods chicken bone broth + 1 quart of Pacific Natural Foods vegetable broth]
  • 2 chicken breasts (bone in or out doesn't matter but do use skin off to avoid the need to let the soup set to scrape the fat)
  • Carrots
  • Celery
  • Yellow onion
  • Garlic
  • Lemons
  • Parsley
  • Olive oil
  • Apple cider vinegar
  • Bay leaf (dried)
  • Thyme
  • Coriander
  • Red pepper flakes
  • Salt
  • Pepper


  • Pour all the broth into a large stock pot
  • Prep all veggies (peel and chop 2 carrots + 2 ribs of celery, cut 1/2 of a large yellow onion into large wedges, chop 3 cloves of garlic into small pieces)
  • Throw the 2 chicken breasts on a plate and sprinkle with salt // pepper // coriander
  • Transfer chopped veggies + chicken into the broth pot and turn heat on high
  • When the liquid starts to boil, add the juice of one lemon + 1/2 of the lemon (I through in the rind and all) + 1 tablespoon of olive oil + 1 tablespoon of apple cider vinegar + 1 bay leaf + a sprinkling of dried thyme + some red pepper flakes
  • Turn down the heat to low, throw a lid on the pot, and let the soup simmer for 35 mins
  • When the 35 mins are up, the soup is good to go, simply garnish with parsley

Enjoy as is OR throw in some zoodles, brown rice pasta, quinoa, millet or other favorite grain. I also like to cut up a bunch of dino kale and throw it in my soup pot (simple simmer for 3-5 extra mins). The lacinato kale really adds great texture, not to mention tons of nutrients to the soup. Enjoy + stay healthy!