There is nothing like a bowl of chicken soup filled love and garlic to perk up a husband (or anyone for that matter) who wakes up feeling off. At my house that was my husband this morning. So I whipped this up to try and make his day a little better. 

But who wants to to slave over the stove making soup for hours? Not me! This took maybe 11 minutes.

The trick is to always have bone broth in the fridge or freezer. 


  • One carrot
  • One celery stalk
  • One small onion
  • One clove garlic 
  • Leftover meat 
  • Broccoli (4-6 florets)
  • Bone broth
  • Tumeric 
  • Grass fed butter
  • Granulated onion
  • Salt and pepper
  • Green onion (optional garnish) 
  • Parsley  (optional garnish) 


  • Melt 1 tblsp butter in a small sauce pan
  • While the butter is melting chop the onions, carrots and celery. Smash and chop the garlic 
  • Add the above veggies to the butter
  • Sprinkle with a pinch of salt and pepper and 1/2 tsp granulated garlic
  • Let these cook in the butter until the onions are translucent and the carrots are starting to get soft
  • While the veggies are cooking chop up your leftover meat – I used chicken thighs
  • Add the chicken/ meat to the veggies and sautée for one more minute 
  • Add a small amount of broth – about enough to to cover the bottom of the pot – it should make a nice sizzling sound. Put the lid on the pot and let it steam for about two minutes, just make sure you don’t let the bottom burn. 
  • Add one cup of broth, and 1/2 tsp tumeric. Stir and put the lid back on. When the soup begins to boil, turn it down to a simmer and add the broccoli. 
  • Re-cover and let the soup simmer until the carrots are soft. I purposefully cut my carrots small so this took about 3 mins. 
  • Garnish with some green onion and parsley to taste – also feel free to add more salt and pepper.
  • Serve and enjoy 

I hope you are all staying nice and healthy!! 


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