Fab 4 Breakfast Chicken and Veggie Soup

Fab 4 Breakfast Chicken and Veggie Soup

I sit down with clients every single day and push them to think outside the breakfast. The breakfast box I’m talking about is bread, muffins, waffles, cereal, etc.

Don’t get me wrong, there’s definitely a place for all of these things (and super cool alternatives like grain-free waffles from Birch Benders) but if you and your kids are not starting your day with the Fab Four and you’re not prioritizing PROTEIN first (it’s in order for a reason!) your hunger hormones will be raging, your blood sugar will be crashing, and those thoughts of food will flood you hard…ALL DAY.

You got this parents! It’s what you add not what you subtract. It’s marketing to your kids harder than the tiger on the Frosted Flakes box. Remember that the companies like General Mills and Kellogg want you to think the only breakfast you should be eating is grain-based and often filled with sugar. That is a recipe for metabolic syndrome, disregulated blood sugar, irritability, an inability to focus. For kids, research shows that highly processed breakfasts are associated with an INABILITY to RECALL what they are LEARNING IN SCHOOL. Yep, that study hits me hard too. Instead, let's start our day with the Fab Four and see how much of a positive difference it makes in our energy, hunger levels, focus, and more!

Here's I am thinking outside of the breakfast and how you can make your leftover soup, breakfast style. This soup serves up chicken, bone broth, eggs and bacon, and you could even simplify it by making a bowl of hot brown broth, some wilted spinach, some jammy eggs, and some chopped chives. Make your favorite soup and do whatever you need to do to make it feel like breakfast!


  • 2 tbsp olive oil
  • 2 minced garlic
  • 1 cup chopped onion
  • 1 cup of chopped celery
  • 1 cup chopped carrots
  • 2 raw chicken breast, cubbed
  • 1 tsp parsley
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 bags Bonafide Provisions chicken broth, defrosted (or 2x 24 oz boxes of bone broth)


  • 2 eggs, hard boiled
  • 1-2 strips of bacon, cooked
  • Herbs - cilantro, chives, or green onions


  1. Rinse and chop onion, celery, and carrots.
  2. Add olive oil, garlic, onions, carrot and celery to a large soup pot and sauté on medium being careful not to burn your garlic. Stir until your onions and celery are tender and your garlic is fragrant (about 8 minutes).
  3. Season your cubed chicken with the salt, garlic, oregano and parsley. Move your veggies to one side of the pot, and add another tablespoon of olive oil so you can see the hot oil at the bottom of your pot.
  4. Add your chicken to the oil and let it cook for 2 minutes and then stir it all together.
  5. Cook the chicken and veggies for another 7-8 minutes on medium heat, stirring to prevent burning. You want your chicken to be mostly cooked, and then add your chicken bone broth and bring it to a simmer.
  6. Top with sliced hard boiled eggs, chopped crispy bacon, and herbs of choice. Enjoy!

Tip: For extra greens, add a handful of spinach to the pot and stir to wilt before serving.