chicken and potato soup

With fall approaching what’s tastier than a warming bowl of chicken soup loaded with veggies?! This recipe is simple and fool proof and loaded with veggies and health benefits. I promise you will love it. You can tweak it to your liking and add different veggies if you want! Feel free to mix it up. Here’s what I did and it made 9 meals…so I would say it serves anywhere between 8-10 depending.



  • 4 large chicken breasts
  • 8-10 red skinned potatoes (organic); cut into cubes
  • 8 celery stalks (organic); chopped
  • 8-10 carrot sticks, peeled and chopped
  • Large bunch bok choy, chopped
  • 1 onion, diced
  • 5 cloves garlic, diced
  • 1 large container of bone broth or chicken stock (read your ingredients and try to buy one without added preservatives/artificial ingredients or sugar; I used Pacific brand, organic bone broth)
  • Seasonings: salt, pepper, garlic powder, italian seasoning (oregano, thyme, rosemary); 2 bay leaves


Prep all your veggies. Put your garlic in a large pot with your onion and some coconut oil and sautΓ© until translucent. Add your hard veggies next – carrots, celery, the ends of the bok choy. Then add your chicken and the rest of the veggies and the chicken stock/bone broth. You will need to add some fresh water as well to fill up the pot almost to the brim. Add your seasonings and stir and bring to a boil. Reduce the heat to a medium low and simmer for 3-3.5 hours. When finished, I removed the chicken breasts and put them in a bowl and shredded them with two forks. Then I added it back to the pot and let it simmer on low for an additional 20 minutes.







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