Rachael Ray: Mama Beller’s Chicken Soup
She shared a guilt-free breakfast bowl recipe as well as a go-to superfood lunch, but then Rachel Beller ended the segment with Mama Beller’s Chicken Soup that makes for a perfect dinner! Whether you’re fighting a cold or just want to warm up with a healthy bowl of soup, this should be your go-to recipe. Rachael Ray explained that leeks are like “carrots with an attitude” so it makes sense to add them to soup. While there are no noodles in this recipe, you won’t even miss them because it’s loaded with vegetables and chicken. Not to mention, if you eat this soup for a couple days, your body will certainly thank you!
To get the recipe, click next page.
Rachael Ray: Mama Beller Chicken Soup Recipe Ingredients

Nutritionist Rachel Beller shared Mama Beller’s Chicken Soup recipe loaded with essential vitamins and minerals to help you stay healthy and slim down. (mesohungry / Flickr)
- 5 cloves garlic
- 1 parsnip – chopped in half
- 3 large carrots – cut into large pieces
- 3 medium zucchini – cut into large pieces
- bunch of fresh parsley
- 10 C low-sodium chicken broth
- 1 medium onion – chopped in half
- 3 large skinless, bone-in organic chicken breasts
- 2 stalks celery – cut into large pieces (optional addition: chopped celery leaves for a nutritional boost)
- 2 large yellow squash – cut into large pieces
- Himalayan or sea salt
Mama Beller: Rachael Ray Chicken Soup Recipe Directions
- Pour the broth into a large pot, then bring to a boil
- Add the onion, garlic, chicken, and parsnip
- Reduce the heat and simmer, covered, for an hour
- Remove the chicken to a large bowl to cool
- Once the chicken has cooled, shred it using your fingers, throwing away the bones
- Add celery, carrots, squash, parsley, and zucchini to the pot
- Simmer for 30 minutes with the lid slightly open, until the vegetables soften a bit
- Season with salt as needed
- Divide the chicken among six bowls, then pour the soup over-top to serve
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