Molly’s Chicken Soup

Over Christmas we went up north to Ohio and Indiana to be with fam. It never fails that when I get out of my routine, I get a cold. It’s probably a combination of lack of sleep and eating things that don’t agree with my body. Either way, I get sick.  I started feelin run down and that scratchy throat paired with the body aches when we made our way to Indiana.

Molly, my sister-in-law, and I decided we needed to make chicken noodle soup because it was the only thing that sounded good to me! This is the recipe we came up with.

We were just up north for my mother-in-law’s funeral last weekend and sure enough, I came home with a cold.  I was kind enough to pass that sucker onto Shawn who is now on day 2 of being outta commission. Lucky for him, he has a nice wife to make him some awesome soup 😉

Not to skim over the fact that the family just went through something I would wish upon nobody…but it was an awesome reminder that life is short & that we only get one of em. Love on your people and take risks y’all!


  • 3 chicken breasts, cubed
  • 1/2 yellow onion, diced
  • 3 stalks of celery, diced
  • 3 carrots peeled & sliced
  • 2 garlic cloves, minced
  • 1-32oz carton of organic chicken broth/stock
  • 1 tbsp of oil of choice (we used kerrygold butter)
  • salt & pepper
  • garlic powder
  • dried parsley


  • Heat the oil in a pot over medium heat.
  • Add in the onion, celery, and carrots and let them soften for around 7 minutes.
  • Add in the garlic and the chicken and season with salt, pepper, and garlic powder & stir.
  • Cook it until the chicken is cooked, around 7 minutes again stirring frequently.
  • Add the chicken broth and stir. Bring it to a boil and reduce heat to low. Let it cook for at least 15 minutes.
  • Pour some into a bowl and top it with black pepper & dried parsley!


  • I took a julienne peeler to 1 zucchini to make some zoodles. I added the zucchini in before I served it. It was delish!
  • If you wanna add  in pasta or rice: prepare them first then add them in before you serve it!
  • To make it more keto friendly, use chicken thighs instead of breasts and omit the carrots!
  • If you want to add more liquid to it, just add some water. Taste test it to see if you need more seasoning!

I count a serving as a 1.5 cups. For containers, that’s 1 red & 1 green. If you add in pasta or rice, make sure to count a yellow container for that!