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  • Writer's pictureAnita Hippogriff

Fast Chicken Soup⁣⁣

Here is a fast and easy chicken soup recipe that takes less than an hour and a half to make. It does not require having any premade bone broth available.⁣⁣


Unlike bone broth chicken soup, which has a rich and cloudy broth, this recipe makes a light and clear broth. It is very nourishing and easy to digest.


I bought a nifty product called the Soup Sock recently. It makes it very easy to remove all your meat and veggies from the broth.⁣⁣



1 whole organic chicken⁣⁣

1 large onion, peeled and quartered⁣⁣

4 celery stalks, roughly chopped⁣⁣

1 large or 2 small turnips, peeled and halved⁣⁣

2 large or 4 small carrots, peeled⁣⁣

2 large or 4 small parsnips, peeled⁣⁣

2 large potatoes, diced⁣⁣

2 cups frozen peas⁣⁣

1 bay leaf⁣⁣

1 1/2 tsp salt⁣⁣

2 tbsp apple cider vinegar⁣⁣

Peppercorns and parsley (optional)⁣⁣

Fresh parsley or fresh dill, finely chopped (optional, sprinkle when serving)⁣⁣

Sour cream for serving (optional)⁣⁣


Add chicken, onion, celery, turnips, carrots, parsnips, bay leaf, salt, vinegar, and peppercorns and parsley (if using) to a small to medium stock pot. Cover with just enough filtered water to cover ingredients, not too much. ⁣⁣


Bring to a boil on high heat, then reduce to a simmer and cook it covered for one hour.⁣⁣


Turn off heat and remove chicken and veggies from broth. Wait for the chicken to cool a bit, then remove all meat and dice.


Dice the cooked carrot, and if desired, the cooked parsnip. ⁣⁣

Bring the stock back to a boil, and add the potatoes. Boil on medium heat until potatoes are soft, about 10 minutes.⁣⁣


When potatoes are cooked, add frozen peas, bring back to a boil, and boil for two minutes.⁣⁣


Add diced carrot, parsnips (if using), and chIcken. You should have roughly twice as much chicken as you do potatoes.⁣⁣ Save extra for chicken salad.


Add salt and pepper to taste. Add some sour cream to each serving if you would like a richer soup. Serve and enjoy!⁣⁣


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