Grandma Claire’s Homemade Chicken Soup

My late Grandma Claire made the best chicken soup. It is a family tradition to serve it at every Jewish holiday. I also make a Step 2 version using Banza chickpea pasta whenever my kids catch a cold–little do they know how fiber-packed their chicken noodle soup is! 

INGREDIENTS (serves 8):


  • 1 lb chicken breast, boneless and skinless (or 12 boneless skinless chicken tenders) cut into bite-size pieces.
  • 4 carrots, peeled, cut into halves
  • 2 turnips, peeled, cut into halves
  • 1 onion, chopped
  • 4 stalks celery, cut into large pieces[/twocol_one]


  • 2 bay leaves
  • 1 quart water
  • 1 (32-oz) can fat free chicken broth
  • 1 Tbsp salt
  • ½ Tbsp pepper Fresh parsley
  • 8 whole peppercorns
  • 3 sprigs of fresh dill
  • Cheese Cloth[/twocol_one_last]


  1. Want to make this a chicken noodle soup? Step 1, add Miracle Noodles. Step 2, try Banza.

    Place chicken pieces in a large pot, pour in water and chicken broth. Cut cheese cloth into a large-enough piece to fit all of the herbs and spices. Place parsley, peppercorns and dill into the cheese cloth and tie up into a little bundle; add this and the vegetables to the pot.

  2. Bring to a boil, then reduce heat to low and simmer for one hour, uncovered.
  3. Use a ladle to skim any fat that rises to the top of the soup and discard. Remove and discard the cheesecloth.
  4. Turn off heat and carefully remove the chicken and vegetables and place on a cutting board or plate and let cool. Once cooled, shred chicken and cut up the vegetables into small pieces.
  5. Add the chicken and vegetables back to the soup and heat to serve immediately. 

Serves 8 – This is a Step 1 Approved Recipe. 

  • FOR JOURNALING ON THE F-FACTOR DIET: 0g carbohydrate, 3g fiber
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 95 calories, 5g protein, 10g carb, 3g fiber, 7g net carb, 4g fat