Chicken Soup for The Fall

Curling up with a book, a cup of this soup, under cozy blankets, and listening to the rain. I call that a perfect fall day. 

This soup is so nourishing for the body, mind, and soul. Who doesn't love a cup of soup on a cold rainy day? 

Chicken Soup makes me think of Chicken Soup for the Soul: my very first introduction to personal development (a.k.a. self-help).

Not many people know this, but from the time I was old enough to read novels I could be found in the self-help section of the bookstore. I'd be reading what I felt were the ~ real life fascinating stories ~ of people overcoming painful experiences. 

Whatever it is that you're reading, this cup of soup is the perfect pairing for a cozy fall day. 

6 Servings 6 Hours 

216 Cal 7F 6C 31P


1 Yellow Onion (diced)

4 Stalks Celery (diced)

3 Carrot (medium, chopped)

1 Tbsp Rosemary (fresh)

8 ozs Chicken Breast (boneless, skinless)

1 lb Chicken Thighs (boneless, skinless)

Sea Salt & Black Pepper (to taste)

6 Cups Water (or broth)


Add all ingredients to the crock pot and cook on low for 6-8 hrs. Once chicken is cooked through, transfer it to a large bowl and shred it with two forks. Return the shredded chicken to the crock pot and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.


Want more carbs? Add chopped potatoes or cooked rice/pasta. You can also mix in raw pasta about 15 minutes before serving.

Leftovers? Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months. Omit pasta and potatoes if you plan to freeze.

Enjoy and soak up the absolute pleasure of a chill day of reading and souping.