- 2 tablespoons olive oil
- 3 large chicken breasts
- 1 sweet onion
- 4 garlic cloves
- 3 carrots peeled, chopped
- 3 celery stalks, chopped
- 4-5 yukon gold potatoes, chopped (you can leave skins on, we do just depends on your preference)
- 1 teaspoon thyme (I sprinkle a little more on the chicken as well)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons Italian seasonings (if you're doing whole30 make sure to read your label)
- 2 teaspoons parsley flakes
- Salt and pepper
- 8-9 cups water
Oct 20, 2016
There germs in this house are spreading like wild fire lately, and it seems like everyone is coming down with something. The bacteria is infiltrating my immune system as I type, I am sure. First Ace with the allergies, turned strep throat. Now Pierce and Odette are walking fever zombies. And Chris is battling through his aches and sniffles like a
baby champ. So Avalon and I are doing our best to runaway, I mean, stay away. While still being helpful of course.
We all know the magical healing powers of chicken soup for the achy couch potato soul, and I have made this one three times in the last two weeks.
I know the way we eat is slightly confusing....whole30 is meant initially for 30 days. But we kind of carried that over for the last almost two years and adapted that into our "normal". So during the week we try to make just about everything whole30 compliant, minus a snack here or there for the kids. On the weekend we usually have a cheat day. So having a huge pot of this in the fridge is great for everyone!
I use my dutch oven for this, but whatever large pot you have, heat the oil over medium heat. Add in your chicken breasts and season with salt and pepper. I usually do a sprinkle of thyme on the chicken as well to give the stock some flavor. Cook on each side for 2-3 minutes. Add in onion and garlic and cook until fragrant.
Add in water and bring to a boil, then simmer until chicken is done.
Once chicken is cooked through, pull it out of the stock and let rest. Then add in carrots, celery, potatoes, and the remainder of the seasonings. Bring back up to a boil for 8-10 minutes until the potatoes are fork tender.
While waiting for that to boil I pull out my stand mixer to shred the chicken. This is the greatest kitchen hack in the word. Just throw the chicken into your mixer and use your flat beater attachment, and watch that baby shred it with ease.
Then add it back into the pot and simmer until you are ready to serve. Check your seasoning and add salt and pepper to your liking.
Enjoy! And hopefully it makes your feel better for a minute or two. If you aren't feeling ill, this is just a perfect soup for the season!