Simple Chicken Soup to Feed the Soul

At my house we have been on a soup kick lately. It's cold, we're feeling the purse strings tightening around the holidays with travel and gifts to spend money on and both my husband and I came down with a rotten cold and sore throat. 

This chicken soup really came to the rescue. So much so that I have made three huge batches of it over the last month, and I'm not even sick of it. It's worth sharing for sure. 

big stainless steel stock pot with lid

- 6-8 cups of bone broth (I make mine homemade before hand. Here is a good recipe
- one whole pastured, organic chicken (innards removed and rubbed down with sea salt)
- 1 large onion, diced
- 6 cloves garlic, peeled and crushed
- 1 celery stalk roughly chopped
- 4-6 medium carrots
- 4-6 medium parsnips
- sea salt to taste
- 1-2 TBSP whole peppercorns
- 8 sprigs of fresh thyme (or 2 TBSP dried)
- 8 sprigs of fresh sage (or 2 TBSP dried) 
- 1 TBSP parsley
- 1 TBSP rosemary
- Optional** 1.5 cups dry organic white rice


  1. Pour bone broth into your stock pot and place whole chicken into it (this should about cover the chicken, if not use more broth, but you want to have no more than 2/3 of your stock pot full) . Place lid on pot and bring to boil. 
  2. Once the bone broth is boiling turn the burner down to a medium and make sure the broth is at a low boil. Leave it to simmer/low boil like this for about an hour or until the chicken is cooked through. 
  3. Once the chicken is fully cooked, remove chicken from broth and place in a bowl to let cool. You can leave the broth simmering or turn off completely. 
  4. Once the chicken has cooled enough to touch start to peel the meat off the bones and shred and place the bite-sized chicken pieces back in stock pot. You may want to remove the skin, although I leave it in because it gives the soup a richer flavor. 
  5. What's left of the chicken after this process (bones, cartilage, sinew, skin, etc) put in a gallon ziploc bag and place in the freezer to make bone broth out of later. 
  6. Then dump all other ingredients in stock pot and bring boil again. 
  7. Once it has boiled, turn heat down and let it simmer for about 1 more hour (if you added rice make sure rice is fully cooked). 
  8. Serve with paleo biscuits and butter. 

Enjoy and keep warm my lovely friends! 

Clara Wisner

Clara Wisner is a Certified Nutrition Therapy Practitioner. She attended school at the Nutrition Therapy Institute in Denver, CO from 2012 to 2015. Clara Wisner is also a Certified Primal Expert and a Certified Sugar Detox Coach. She has a BS in Resource Conservation and Economics from the University of Montana. She is a world traveler and is working on cookbook tentatively called Paleo Around the World: A modern Take on Traditional Recipes. Clara organizes the Paleo Pop Events in Denver, helping to create a healthier, stronger, more connected community. She currently lives in Denver, CO with her husband and the paleo puggle, Ooli. In her free time she crossfits, cooks, writes poetry, walks dogs (other peoples’ and her own), listens to A LOT of podcasts, reads fantasy novels and also loves to read about biology, neurology, and marketing.