Healthier living, one day at a time!

Grandma's Chicken Soup

Prep Time

15 minutes

Prep Notes

Time saving tip:  Have 2 cartons of organic chicken broth in the pantry and a bag of frozen chopped onion, carrots, and celery (Mirepoix)  in the freezer!  You can also use leftover roasted chicken, cut into cubes.  Just omit step 1.

Cooking Time

30 minutes


3-4 servings


1-2 tbsp olive oil or coconut oil

1 cup chicken, cut into bite-sized pieces

 carrots, peeled, chopped into 1/2" lengths

 celery stalks, coarsely chopped

large yellow onion, coarsely chopped

salt and pepper to taste

6 cups chicken broth

1 bay leaf

Optional: 1/2 tsp dried thyme, pinch of oregano and/or basil and/or parsley

Optional: 1 package of Shirataki (Japanese yam) noodles, rinsed and cut into 2 inch lengths


  1. Heat sauce pan or dutch oven over medium heat.  Add oil.  When hot, add chicken cubes and salute until just browned.  Remove to separate plate.
  2. Heat a bit more oil in pan. When hot, add vegetables and sauté until onions are translucent. 
  3. Add saluted chicken back to pot.
  4. Pour 6 cups of broth in pot. Add bay leaf.  Lower heat and allow to simmer for about 30 minutes.
  5. Add salt and pepper to taste. (Note: most commercial broths have added salt, so make sure to taste before adding more!)
  6. Optional:  add Shirataki noodle pieces and allow them to cook a few minutes more, until heated through.
  7. Remove bay leaf.
  8. Ladle hot soup into individual bowls and serve.


Shirataki noodles are a fun addition to this dish without adding calories.  And while I am not usually a fan of calorie free foods, Shirataki noodles provide a good amount of fiber which is good for digestion and helps promote a healthy microbiome.


Photo credit: Chicken Noodle Soup by essgee51 via Flickr/BY CC