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.

Yield: 4 servings

Whole30 Chicken Soup Recipe

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This flavorful Chicken and Vegetable Soup is whole30 compliant, gluten free, and dairy free.

Prep Time 40 minutes

Cook Time 45 minutes

Total Time 1 hour 25 minutes

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

Instructions

1. Heat the olive oil in the soup pot. Then add in the onions, carrots, celery, and garlic. Saute until they are soft.
2. Add in all the other ingredients. Bring them up to a boil. Then lower the temperature and simmer for 30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 343 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 65mg Sodium: 1212mg Carbohydrates: 35g Fiber: 5g Sugar: 24g Protein: 26g

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.