![['A close-up view of a steaming bowl of homemade chicken soup with vibrant vegetables.', 'A side view of a hearty chicken soup filled with carrots, celery, and herbs.', 'A rich and colorful chicken soup showcasing fresh ingredients in a bowl.', 'A bowl of homemade chicken soup featuring pieces of chicken and assorted vegetables.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__d86f5e71-5d61-49c0-9780-7624917a4d87_0.webp)
Homemade Chicken Soup Recipe
A comforting and nourishing homemade chicken soup packed with fresh vegetables and herbs, perfect for any day.
Ingredients
Broth and liquids
- 5 scoops Bone Broth Protein Chicken Soup
- 6 cups filtered water
- 1 tablespoon extra virgin olive oil
Vegetables and herbs
- ½ yellow onion diced yellow onion
- 4 garlic cloves minced garlic
- 4 celery stalks sliced celery
- 2 parsnips peeled and sliced parsnips
- 4 carrots peeled and sliced carrots
- 1 leek halved lengthwise, sliced and rinsed
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Chicken
- 2 boneless skinless chicken breasts chicken breasts
- 2 sprigs thyme, chopped
- 2 sprigs rosemary, chopped
- ½ cup coconut cream
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, garlic, celery, parsnips, carrots, leek, and ginger; cook for 4-5 minutes, then add garlic, turmeric, salt, and pepper, stirring for 1 minute.
- Add chicken, herbs, and broth; bring to a boil, then simmer for 15 minutes until chicken is cooked.
- Remove chicken, shred, and return to the pot; simmer for 5 minutes.
- Stir in coconut cream and simmer for 10 minutes. Serve hot.
Notes
Store leftovers in a covered container in the refrigerator for up to 4 days or freeze for up to 3 months.