Chicken Soup Recipe


This recipe by Chef Ronny from @primal_gourmet is one of our absolute favorites when we are feeling under the weather!


4 organic bone-in chicken thighs OR 1 organic whole chicken
2 celery stalks
2 yellow onions, unpeeled
1 parsnip – cut in half
2 large carrots cut in half; plus 2 more – peeled and cut into disks
1 knob ginger – roughly the size of your thumb
1 head of garlic – stem trimmed
1 small bunch of fresh dill, plus extra for garnish
3 bay leaves
1 TBSP salt
1 tsp whole black peppercorns

A cost effective way to make this recipe is to save all of your veggie scraps from other recipes throughout the week instead of buying new veggies for the recipe.


  1. Add all of your ingredients into a large stock pot and add water to the brim of the pot.
  2. Set on high heat and bring to a boil. Reduce to a simmer. Cook, uncovered, for 75 minutes or until your chicken is fully cooked. Use a spoon and periodically scrape off any foam that rises to the surface.
  3. Once your chicken is fully cooked, strain out the vegetables and discard.
  4. Take your chicken and set it aside to cool. Once cool, shred the meat from the bone. If you want to make broth, save your bones and chicken carcass.
  5. While the chicken cools, add the sliced carrots and cook until fork-tender. Add your chicken into individual bowls, add your broth and carrots, and garnish with fresh dill. Salt and pepper to taste.


Posted in

Leave a Comment