So, I don’t know where you are reading this right now (I hope it’s warm and sunny!) but I’m in New England under an insane amount of snow, -25 windchill, leaks on three floors, and power out in several rooms.  Soup is a must right now.  And there is nothing more comforting than a hot bowl of homemade chicken soup.  This soup is quite literally the best chicken soup that I’ve ever tasted.  The broth is rich and flavorful and it’s loaded with veggies and chicken.  Plus it was so simple to make because I used a cooked chicken from Whole Foods.



  • Shredded meat from one whole chicken (I took a shortcut and picked up an organic, plain/salt-free rotisserie chicken from Whole Foods)
  • 8 large carrots, washed and chopped (if organic, no need to peel)
  • 6 celery stalks, chopped
  • 1/2 yellow onion, diced
  • 2 garlic cloves
  • 2 bay leaves
  • 1 teaspoon dried thyme (I was out of fresh but both work)
  • 1 teaspoon fresh rosemary
  • A few fresh sage leaves
  • 6-7 cups salt-free bone broth (homemade, if possible)
  • 1 teaspoon sea salt (more to taste for individual bowls)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional immune boosters: fresh ginger, shiitake mushrooms, dulse flakes, kombu seaweed, cayenne pepper


  • Add olive oil to a large stock pot and heat on medium high
  • Add carrots, celery, onion, and whole garlic cloves and saute for 5 minutes
  • Add all remaining ingredients and bring to boil
  • Lower heat and simmer for 30-45 minutes until vegetables are tender
  • Remove bay and sage leaves before serving
  • Season each bowl with additional salt and pepper, if desired