So many people do Whole30 for the month of January but I had a trip planned for the middle of January and so I started about 2 weeks ago. Actually, today is day 17 for me. I’ve used a few recipes from a good friend and I’ve adapted a few of my favorites to be compliant. Today I’m sharing my Whole30 Chicken Soup recipe with you all.

This soup is very loosely based off of a chicken vegetable stew recipe from my grandfather. The original has lima beans, corn, and a few other no-nos for Whole30 but by switching out some ingredients I was able to make a soup that I think is both delicious and Whole30 compliant.

There’s a decent amount of chopping involved in making this or any soup so I have to be honest and say I cheat a little. In order to cut down on my prep time I use a vegetable chopper. This particularly helps me not to be a crying mess when it comes to onions.

Whole30 Chicken Soup Recipe Ingredients

• 1 medium onion, diced
• 4 stalks of celery, diced
• 1 cup of diced carrots
• 2 cloves of garlic, pressed or diced
• extra virgin olive oil
• 3 cups of cooked chicken, chopped into small pieces or shredded
• 32 ounces of chicken bone broth
• 1 28 ounce can of crushed tomatoes
• 1/3 cup Tessemae’s Matt’s Organic BBQ Sauce
• 1 teaspoon of hot sauce
• 2 teaspoons of marjoram
• salt and pepper to taste

Whole30 Chicken Soup Recipe

Step 1: Heat the olive oil in the soup pot. Then add in the onions, carrots, celery, and garlic. Saute until they are soft.

Step 2: Add in all the other ingredients. Bring them up to a boil. Then lower the temperature and simmer for 30 minutes.

And that’s it! It’s a very simple recipe but has a whole lot of flavor. I made up a big batch and froze some of it to pull out for a quick meal when I need it.

Let me know if you try it, I’d love to hear your thoughts in the comments below.

Want more recipes? Be sure to check out my recipes page.