Dr. Merritt's Classic Chicken Soup - Weddington Wellness Center

Dr. Merritt’s Classic Chicken Soup


8 cups water

½ teaspoon apple cider vinegar

2 pounds bone-in chicken breasts or

leftover chicken roast

1 ¼ teaspoons Himalayan salt

1 cup chopped onion

2 large cloves garlic, minced

1 tablespoon chopped parsley

1 tablespoon dried basil

1 bay leaf

2 cups sliced celery

2 cups frozen peas

2 cups sliced carrots

½ teaspoon ground pepper

1 small can of tomato paste

3 cups cooked brown rice


In large pot, add water, salt, and chicken with bones. Add ½ tsp apple cider vinegar to get calcium out of bones. Bring to boil then lower heat to a simmer for 30 -40 minutes.

Cook rice as directed, set aside to add to the soup after the chicken has cooked.

After 40 minutes, leave broth in pot, carefully lift chicken out of pot with large spoon. Set chicken aside to cool on cutting board.

Prepare and cut veggies and add rest of ingredients to hot water. Continue simmer for 20 minutes. When chicken is cool enough to touch, separate meat from bones and dice in small pieces. Add chicken meat to soup. Continue simmer for additional 20 minutes.

Serve with salad and whole grain crackers.

Note: Can substitute noodles or potatoes for rice if desired.


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