Here is a fast and easy chicken soup recipe that takes less than an hour and a half to make. It does not require having any premade bone broth available.⁣⁣
Unlike bone broth chicken soup, which has a rich and cloudy broth, this recipe makes a light and clear broth. It is very nourishing and easy to digest.
I bought a nifty product called the Soup Sock recently. It makes it very easy to remove all your meat and veggies from the broth.⁣⁣
1 whole organic chicken⁣⁣
1 large onion, peeled and quartered⁣⁣
4 celery stalks, roughly chopped⁣⁣
1 large or 2 small turnips, peeled and halved⁣⁣
2 large or 4 small carrots, peeled⁣⁣
2 large or 4 small parsnips, peeled⁣⁣
2 large potatoes, diced⁣⁣
2 cups frozen peas⁣⁣
1 bay leaf⁣⁣
1 1/2 tsp salt⁣⁣
2 tbsp apple cider vinegar⁣⁣
Peppercorns and parsley (optional)⁣⁣
Fresh parsley or fresh dill, finely chopped (optional, sprinkle when serving)⁣⁣
Sour cream for serving (optional)⁣⁣
Add chicken, onion, celery, turnips, carrots, parsnips, bay leaf, salt, vinegar, and peppercorns and parsley (if using) to a small to medium stock pot. Cover with just enough filtered water to cover ingredients, not too much. ⁣⁣
Bring to a boil on high heat, then reduce to a simmer and cook it covered for one hour.⁣⁣
Turn off heat and remove chicken and veggies from broth. Wait for the chicken to cool a bit, then remove all meat and dice.
Dice the cooked carrot, and if desired, the cooked parsnip. ⁣⁣
Bring the stock back to a boil, and add the potatoes. Boil on medium heat until potatoes are soft, about 10 minutes.⁣⁣
When potatoes are cooked, add frozen peas, bring back to a boil, and boil for two minutes.⁣⁣
Add diced carrot, parsnips (if using), and chIcken. You should have roughly twice as much chicken as you do potatoes.⁣⁣ Save extra for chicken salad.
Add salt and pepper to taste. Add some sour cream to each serving if you would like a richer soup. Serve and enjoy!⁣⁣

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