Classic Chicken Soup

Soups are not only comforting,  but are a powerful way to boost hydration and reboot our body. Consuming part of our meals in liquid form, as in soups, will better prime our digestive and detoxification organs to work overtime so they can better metabolize our food and flush out toxins. But they needn’t take all day to prepare and simmer. A classic chicken soup can be made in a reasonable amount of time and enjoyed even on a weeknight by using a quality low-sodium broth (instead of plain water), chicken thighs or legs (instead of breasts, or even the whole chicken) and loads of aromatics for maximum flavour.

Classic Chicken Soup

  • 5-7 medium carrots, peeled and diced
  • 3-4 medium parsnips, peeled and diced
  • 3-4 medium stalks of celery, diced
  • 1-2 tomatoes, diced
  • 2 shallots, peeled and diced
  • 1 Vidalia or sweet onion, peeled and diced
  • 5-6 cloves of garlic, peeled and diced
  • 4  chicken legs (or 8 thighs), with the bone, but with the skin removed on most or all of the pieces
  • 1-2 tablespoons of sea salt
  • 1 tablespoon Herbs de Provence (or the equivalent amount of any favourite dried herbs: oregano, rosemary, lavender, thyme, etc)
  • ½-1 tablespoon fresh black pepper
  • 2 dried bay leaves
  • 1 tablespoon turmeric, optional
  • 2 cups of any dark leafy green (e.g. spinach, Swiss chard or kale), chopped
  • Large handful of fresh parsley, chopped
  • Low-sodium chicken or vegetable broth, enough to fill the soup pot

Combine all of the ingredients, except the leafy greens and parsley, in a large soup pot (about 6L-sized pot) and fill with broth (or a combination of broth and cold water), leaving 2 inches from the top. Place on high heat on top of the stove and bring to a boil. Stir, reduce heat to medium and let simmer, covered, for 30 minutes, stirring occasionally. Remove the chicken pieces and reduce the heat to a low, continuing to simmer. Once the chicken pieces have cooled slightly, shred the meat and place back into the soup, discarding the bones and skin. Check the soup for seasoning (adjusting if needed). Add in the leafy greens and let the soup simmer for another 15minutes. Throw in the fresh parsley and serve.

Leftover soup can be refrigerated for up to 5 days or frozen in batches to provide a quick future lunch or dinner solution.


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