Chicken Soup from Scratch

Chicken Soup from Scratch

Coming down with a cold or need some good sipping soup for the cold months ahead? This is your go-to. This soup is the perfect immune booster and has healthy fat & protein to keep you satisfied.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Lunch, Main Dish
Cuisine Comfort, Low Carb, Seasonal
Servings 4 servings


  • 1 whole Organic Chicken – I get mine from my CSA but the next best are the pre-brined ones at Trader Joes 3-6lbs mine are from my CSA and close to 4lbs
  • 1 large onion or two small chopped
  • 5 cloves garlic minced
  • 8 stalks celery chopped
  • 6 large organic carrots chopped
  • 2-3 medium turnips optional: but I loved this addition & it makes it hearty
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 tsp dried parsley fresh for garnish
  • 1 tsp Sea salt
  • 1/2 tsp black pepper

Paleo Dumplings: adapted from MadeSimple Paleo

  • 1 organic eggs whisked
  • 1 cup almond flour
  • 1/3 cup arrowroot flour
  • 1 tsp baking soda
  • 1/2 tsp Sea salt
  • 2 tbsp grass-fed butter not melted just softened
  • 2-5 tbsp filtered water start with 1 at a time until mixture comes together. This varies every time for me


Chicken Soup

  • In large stock pot (I use a dutch oven) place chicken, sprinkle with salt and cover with water at least 2 inches above chicken. Cover & bring to a boil then reduce to a simmer.
  • Depending on how large your chicken is you will simmer until the meat is falling off of the bones. In between and hour and a half to two hours.
  • Take chicken out of pot and let sit so you can handle and take ALL the meat off of the bones. Add back in meat, veggies, garlic & seasonings. You can add back in some big bones for the second simmer for added benefits (taking out before serving).
  • Simmer for another hour covered to bring flavors together. Remove bay leaf before serving along with bones.
  • If you want you can add in your own noodles or below i've included a paleo dumping recipe I used and like.

Dumpling Instructions

  • Mix almond flour, arrowroot flour, salt, baking soda.
  • Add in whisked egg and butter and combine into 6-8 small round dumplings. Put into hot broth for 10 minutes until cooked or desired consistency.
  • ***Note you can use any dumpling recipe you would like, I just had these ingredients on hand and ended up liking this one!


So many variations of this soup can be made depending on what vegetables you have on hand. You can add in your own dumpling recipe or noodles if you want. I kept it simple so those who are gluten, dairy & grain free could make this. This will keep in the fridge for a week or up to 3 months in the freezer. Enjoy!
Tried this recipe?Let us know how it was!