I’m not an East Coaster anymore and am enjoying our beautiful Southern California weather, but know much of the country is starting to see colder weather and snow. I always enjoyed a nice hearty bowl of soup in the winter and chicken soup has always been one of my favorites.

Feel free to add more veggies for added nutrients and texture.


  • 2 organic medium size, yellow onions, diced
  • 6 organic celery stalks, chopped
  • 1 organic, free range whole chicken (3-4 pounds)
  • 6 organic carrots, chopped
  • 1 tablespoon sea salt
  • 2 sprigs organic fresh thyme
  • 3 cloves organic garlic, minced or finely chopped cracked black pepper, to taste (optional)
  • 4 tablespoons organic coconut oil
  • 2 tablespoons fresh squeezed lemon juice, organic


In a large soup pot, place the chicken in (cleaned) and fill it with water, about 4 inches above the chicken. On high heat, bring to a boil for about 30 minutes. Next, add onions, celery, salt, thyme, garlic, carrots and coconut oil. Stir.

Continue to boil for another hour or until chicken is completely cooked. Turn off heat. Add lemon juice, stir, and sprinkle with cracked pepper. Allow to cool for 5 minutes.

Serve & enjoy!

Makes 4-5 servings