Whole30 Classic Chicken Soup
Warm, comforting, and 100% Whole30-approved, this classic chicken soup is the ultimate healthy recipe for cozy nights. Packed with tender shredded chicken, hearty vegetables like carrots and celery, and a flavorful infusion of fresh thyme, bay leaves, and lemon juice, this satisfying soup is as nutritious as it is delicious. Made with olive oil and chicken broth, the recipe is naturally dairy-free, gluten-free, and compliant with Whole30 guidelines, making it perfect for clean eating enthusiasts. Ready in less than an hour, this one-pot wonder is simple to prepare, with easy steps like simmering the chicken until tender and finishing with fresh parsley for brightness. Serve it piping hot for a soul-soothing bowl that’s perfect for meal prep or family dinners!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 2 pounds chicken breasts
- 8 cups chicken broth
- 2 bay leaves
- 1 tablespoon, chopped fresh thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 juiced lemon
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, sauté for about 2-3 minutes until the onion becomes translucent.
Add sliced carrots and celery to the pot, continuing to sauté for another 5 minutes until they start to soften.
Place the chicken breasts in the pot and pour in the chicken broth, ensuring the chicken is submerged.
Add the bay leaves, fresh thyme, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer for about 20-25 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and set them on a cutting board to cool slightly.
While the chicken cools, remove the bay leaves from the soup.
Shred the chicken using two forks, then return the shredded chicken to the pot.
Add the fresh parsley and lemon juice to the soup, stirring well to combine.
Taste and adjust seasoning with additional salt or pepper if necessary.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 6404 mg | 278% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 31.9 g | ||
| Protein | 313.9 g | 628% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4443 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
