Soup’s on!  Soup season is here and we could not be more excited about it!  Here are a few of our favourite soup recipes straight from our kitchen to yours.

Chicken Voodle Soup

It’s not just an old wives’ tale.  Research supports the proposition that chicken soup provides health benefits – supporting the immune system and decreasing the duration and intensity of colds and flu by inhibiting migration of white blood cells across the mucous membrane to reduce congestion and ease cold symptoms.  Chicken soup contains vitamins A and C, magnesium, phosphorus, gelatin and antioxidants which are known to build strong immune systems and fight off viruses.  Fall and winter are gently approaching.  Start prepping!  This recipe for Chicken Voodle Soup by Martha Stewart is a classic with a delicious twist that will make all our Whole30, Keto, Gluten-Free and Paleo fans happy!  Make it with our free range chicken broth and it is the perfect immunity blast!


Paleo Cream of Mushroom Soup

There is a saying that says, only the pure in heart can make a good soup.  Well this soup recipe makes us feel like the Mother Theresa of soup chefs.  There is something inherently delicious about a mushroom soup.  Perhaps it’s a missing nutrient in the diet found only in mushrooms that makes us want to devour the entire bowl or just the earthy tones that only come to life in a creamy, salty base.  Regardless, this recipe is insanely good.  You probably want to double up the batch and freeze some for a rainy day.  

2 pints Boned Chicken Broth

¼ cup ghee

3 cloves garlic, minced

1 ½ pounds cremini mushrooms, thinly sliced

1 onion diced

salt and ground pepper to taste

1 cup coconut milk

½ teaspoon dried thyme

2 tablespoons coconut flour


  1. Melt ghee in a large stockpot over medium heat.  Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste.  Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.  
  2. Stir in chicken broth, coconut milk and thyme and cook for 5 minutes.  (We put the frozen broth right in and let it melt in first, then added coconut milk and thyme and cooked for 5 minutes.  You can also let the broth sit overnight in your fridge to defrost if you plan to make the soup the next day).  
  3. Pour all the ingredients into a blender and blend until smooth.  Pour back into pot.
  4. In a small bowl, whisk together coconut flour and ¼ cup water.   Stir mixture into the soup until slightly thickened, about 1-2 minutes; season with salt and pepper to taste.  
  5. Serve immediately


Miso Egg Drop Soup

Worries go down better with soup.  In this case, your worries don’t stand a chance!  You’ll be too busy enjoying a delicious soup!  This recipe is super simple and makes a great breakfast, lunch or dinner.  Do not underestimate the power of soup for breakfast!  

1 pint Boned Chicken Broth

2 tablespoons Shiro Miso

½ cup baby spinach

½ cup baby arugula

Salt and fresh ground pepper, to taste

2 large eggs

¼ cup chopped green onion


  1. Bring frozen pint of chicken broth to a simmer in a stockpot.  Whisk in miso until it dissolves completely.  Gently crack egg into a small bowl, then gently slide it into the simmering broth.  Cook until the white is just set and the yolk is still runny, about 2 minutes.
  2. Add spinach and arugula until wilted, about 1 minute.  Sprinkle with scallions and season with salt and pepper, to taste.  
  3. Serve immediately.


Salmon and Corn Chowder

Rounding out our chicken broth inspired soups is a Salmon and Corn Chowder that has us hanging onto summer for another few weeks yet is hearty and satisfying enough for the chilliest of fall days.  To make your soup a little more seafood-y you can always cut the chicken in broth in half and use one bottle of clam juice in its place or even substitute the cup of water with a bottle of clam juice.  We liked that the seafood flavor was all salmon and nothing was competing with it.  This soup is perfect for Whole30 enthusiasts and anyone else that is on a see-food diet.

1 pint Boned Chicken Broth

3 tablespoons ghee

1 small onion, diced

1 tablespoon coconut flour

3 yellow potatoes cut into ½ inch cubes

1 pound skinless salmon fillet cut in 1 inch cubes

1 corn cob, cut into ½ circles

¼ cup coconut milk

¼ cup basil, thinly sliced

Salt and fresh ground pepper, to taste


  1. Melt ghee in a large stockpot over medium-high heat.  Add onion; season with salt and pepper and cook, until translucent, about 2 minutes.  Add coconut flour; cook 30 seconds.  Add broth and 1 cup of water and potatoes.  (We added the broth frozen with the water and let it melt and heat before we added the potatoes).  Bring to a boil, then reduce heat to a simmer, covered until potatoes are tender, about 10-12 minutes.  
  2. Add salmon and corn to pot.  Cook covered until salmon is opaque and corn is tender, about 3 minutes.  Remove from heat.  Stir in coconut milk and basil.  
  3. Serve immediately, season with salt and pepper to taste.  


Enjoy these recipes and let us know how you liked them.  We hope our chicken broth fills your soups and souls all fall and winter long.

Credits // Author and Photography: Suzanne Serwatuk

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