Feeling under the weather or just craving something warm and comforting? The chicken soup diet might be exactly what you need right now. This old-school approach to healthy eating takes your grandma’s favorite cure-all and turns it into a simple meal plan that’s both filling and satisfying. If you think chicken soup is just for sick days, get ready to see it in a whole new light – this diet has helped many people feel better while dropping a few pounds along the way.
Possible Ingredient Alternatives
For the chicken, tofu or white beans can be used as vegetarian alternatives, providing protein and a similar texture. Adjust cooking time as these options require less cooking than chicken. Avocado oil or ghee can be replaced with olive oil or coconut oil, maintaining the healthy fat profile while accommodating different dietary preferences. For a lower-sodium version, replace chicken stock with low-sodium vegetable broth or homemade stock. This substitution works well for vegetarians and those watching their salt intake. Reduce the added salt accordingly to maintain flavor balance. These substitutions allow for dietary flexibility while preserving the soup’s comforting and nutritious qualities.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-55 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 70-80 g
- Fat: 30-35 g
- Carbohydrates: 40-50 g
Ingredients
- 6 cups chicken stock (I use Pacific Foods organic free-range chicken broth)
- 2 tbsp chopped fresh dill
- 1/2 tsp turmeric powder
- 1 tbsp avocado oil (or ghee)
- 1 yellow onion (diced into 1/2-inch pieces)
- 2 celery stalks (chopped into 1/4-inch pieces)
- 6 garlic cloves (minced for best flavor)
- 1 1/2 tsp salt
- 1 lb boneless skinless chicken (cut into 1-inch chunks)
- 2 sprigs fresh thyme
- 1 tbsp fresh lemon juice
- 2 large carrots (thinly sliced)
- 2 dried bay leaves
Step 1: Sear the Chicken
Begin by heating avocado oil or ghee in a large pot or Dutch oven over medium heat.
While the oil is heating, season the chicken generously with salt and pepper on each side.
Once the oil is hot, place the chicken in the pot and sear until browned on each side, approximately four to five minutes per side.
Remove the chicken from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add diced onion, garlic, carrots, and celery.
Sauté the vegetables for 2-3 minutes until they become fragrant and slightly softened, stirring occasionally to prevent them from sticking or burning.
Step 3: Build the Soup
Return the seared chicken to the pot with the sautéed vegetables.
Add the broth, bay leaves, turmeric powder, a pinch of salt, and thyme.
Stir well to combine, then bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and let the soup simmer for 20-25 minutes, allowing the flavors to meld and ensuring the chicken is cooked through.
Step 4: Shred the Chicken
After simmering, remove the chicken pieces from the pot and use two forks to shred the meat into bite-sized pieces.
Discard any bones if using bone-in chicken.
Step 5: Finalize the Soup
Return the shredded chicken to the pot, stirring until well combined with the broth and vegetables.
Turn the heat to low and gently stir in fresh dill and lemon juice.
Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice to suit your preference.
Serve hot and enjoy this comforting and flavorful dish!
