Classic Chicken & Vegetable Soup


1-2 Tbs olive oil

1-1 1/2 cup diced celery

1-1 1/2 cup diced carrot

1/2 cup diced onion

1-1 1/2 cup cooked, cubed chicken

6-7 cups of bone broth (note-I use the concentrated chicken bone broth, which may be about 2-3 cups & add additional water to equal the required amount)

1/4-1/2 cup chopped fresh parsley

Salt & pepper to taste



Drizzle olive oil in a large soup pot. Heat to medium. Add carrots, cook for a few minutes until softened. Add celery and onion and cook for a few more minutes until all are equally soft. Add concentrated bone broth & additional water to equal 6-7 cups. Stir in cooked chicken and bring to a low simmer for about an hour. Add salt and pepper to taste. Makes 4-6 servings depending on the size of the soup bowl.


This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, Whole30 compliant®

Originally posted on Happy Healthy Belly's Blog on 2/23/17