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Whole30 Chicken Soup

Whole30 can be comforting too!
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Lunch, Soup
Cuisine: American
Keyword: Chicken, Comfort Food, Fall, Soup, Whole30
Servings: 4 People
Author: Emily ~ Garlic & Olive Oil


  • 2 Bone-in, skin-on Chicken Breasts (about 2–2½ lbs)
  • Water just enough to cover
  • 1 small Onion chopped
  • 2 stalks Celery chopped
  • 3 large Carrots peeled but left whole
  • 1 T Kosher Salt
  • 1 tsp Granulated Garlic Powder
  • ¾ tsp Pepper
  • 1/3 c Chopped Parsley


  • Rinse the chicken breasts thoroughly and place in a small to medium sized stock pot. Add cold water to the pot just until the chicken is covered. Add the remaining ingredients to the pot. Bring to a boil then reduce to a simmer.
  • Simmer for 1 hour then remove the chicken breasts; set aside to cool.
  • Let the pot continue simmering for another 30 minutes*.
  • When the chicken has cooled, remove it from the bone; discard the bone and skin. Use 2 forks to shred the chicken.
  • Carefully remove the carrots from the pot and dice into bite-sized pieces.
  • Add the shredded chicken and diced carrots back to the pot. Give it a stir and let it simmer for another minute or two to warm the chicken through.
  • Ladle into bowls and enjoy!


*Strain the entire pot and you have chicken stock!