Breakfast Soup

Did you ever consider having soups for breakfast? Its like swapping your dinner with breakfast! While most Americans will find difficulty in thinking beyond their average pancakes, waffles and scrambled eggs, soups could be an ‘out-of-the-box’ treat to greet mornings. After all, this is how people from other cultures start their day with!

Breakfast soups range from fruity to savory and creamy to hearty. But Drilldoggy loves his breakfast soup to be delicious and nurturing all at once. And when it comes to a nourishing soup with healing powers what could be better than a classic chicken soup? It soothes your senses, boast of the savory goodness of chicken and has healthy ingredients like veggies, garlic, onion and ginger to boost its health quotient. Apart from being delish, its hearty enough to keep you satiated longer than any average breakfast. So you can eat less during rest of the meals and stay trim without actually starving.

This soup particularly works wonder to dispel any seediness. But you don’t really need to become ill to enjoy its warm flavors and can be enjoyed every time you are bored of the typical breakfast repertoire. So start your day with a sip and enjoy!



  • 1 whole chicken (4 lb)
  • 6 carrots, scrubbed and halved
  • 4 cups carrots, thinly sliced
  • 3 large onions, peeled and quartered
  • 4’’ fresh root ginger, peeled and quartered
  • 6 garlic cloves. Peeled
  • 6 celery stalks, washed and halved
  • 4 tbsp unrefined coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp sea salt
  • 8 cups water, divided


  • Place the whole chicken in a large stock pot and toss the veggies into it.
  • Pour in 4 cups of water along with apple cider vinegar and a dash of sea salt.
  • Bring the mixture to a boil and lower the heat to reduce the soup to a simmer.
  • Continue to simmer gently at lowest flame overnight or at least for 8 hours.
  • Next morning, lift the whole chicken out using a couple of large spoons and set aside in a large shallow dish.
  • Tip the stock into a fine mesh sieve to strain it into a separate bowl and return the strained liquid into the pot; save the cooked veggies to make any other dish.
  • Pour rest of the measured water in the pot and throw in the carrot slices.
  • Bring the mixture to a simmer and continue to do so until reheated.
  • Meanwhile, debone the whole chicken and shred the meat.
  • Stir the shredded meat back into the soup and continue to simmer for another couple of minutes.
  • Ladle into serving bowls and serve hot.
  • Save rest of the soup for upcoming breakfasts or have it for a light dinner.