Quick Chicken Soup

Quick Chicken Soup

There is nothing quite like homemade chicken soup, especially during the rainy spring season. This is the quickest method I have found to achieve a scratch stock and soup within 30-60 minutes. Please enjoy!

Quick Chicken Soup

Makes 8 servings


  • 4 chicken breasts – bone in for flavour! (important)
  • 8 cups water
  • 1 tbsp. olive oil
  • 2 bay leaves
  • 4 potatoes, yellow flesh, diced
  • 2 onions, white, diced
  • 2 carrots, diced
  • 5 celery stocks, diced
  • 3 cloves garlic, minced
  • 3-4 sprigs of rosemary and thyme
  • 1 cup parsley, fresh, chopped
  • 1 tsp. salt
  • 1 tsp. black pepper


  1. Using a large stockpot, heat olive oil and add the diced onions, carrots, celery, and garlic. Sauté for ~8 min.
  2. Add the rest of the ingredients (except the parsley) and cover with water. Bring to a boil, then turn the heat to low-medium (low boil) and cook with the lid off for minimum of 30 minutes (or longer if you have time).
  3. Take out the bay leaves, rosemary sprigs, thyme and chicken breasts and let chicken cool for 5 min. Note: to remove excess fat, you can also skim the soup at this point.
  4. Remove the skin from the chicken and shred meat off the bone, add it back to the soup along with the chopped parsley.

NUTRITION INFORMATION (per serving, without bread)

Calories (kcal)  250 Potassium (mg)
Carbohydrates (g) 22 Sodium (mg) 400
Sugar (g) Vitamin A
Protein (g)  29 Fibre (g) 4
Fat (g) 5 Calcium (mg)
Saturated Fat Iron (mg)