Garden Chicken soup

Overhead view of vegetable chicken soup


Units Scale
  • 1 TBS Avacado or Coconut Oil
  • 4 Chicken Thighs (Bone-in and Skin on)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Medium Onion (Diced)
  • 2 Carrots (Chopped)
  • 1 Stalk of Celery (Chopped)
  • 1 1/2 cups Corn kernals ( Or one can of corn kernals; drained)
  • 1/2 Bunch Kale (Chopped)
  • 3 Cloves Garlic (Minced)
  • 8 ish Cups Broth of choice (Chicken or Vegetable is best)
  • 1 tsp Ground Coriander
  • 2 Bay Leaves


  1. Heat a large pot over medium heat and add 1 TBS oil.
  2. Salt and pepper the chicken thighs on both sides. Once the oil is hot add in the chicken, skin side down first, and cook until brown on both sides.
  3. Remove the chicken and allow to cool before deboning, keep everything.  Give the chicken meat a rough chop and set aside. Using a square of cheesecloth place the chicken skin and bones inside and tie it into a pouch and set aside.
  4.  Add the onion to the pot and sauté until they start to soften, then add in the garlic and cook for a minute.
  5. Add in the vegetables, broth, and spices. Make sure the broth covers everything, add more if needed.
  6. Add the chicken meat and the cheesecloth pouch. Put the lid on and cook for at least an hour before serving.