The Simple Gospel

Faith, motherhood, and wellness

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I’m Brenda, a Catholic wife and mom who believes the Gospel is meant to be lived simply and authentically. This blog is rooted in the belief that holiness is found in simplicity, surrender, and daily faithfulness. Through The Simple Gospel, I write about faith, motherhood, and holistic wellness, all grounded in the belief that caring for the body and soul go hand in hand. My hope is to encourage women to slow down, nourish their families well, grow closer to God through everyday faithfulness, and live out the Gospel in ordinary life.
A Simple Pot of Chicken Soup (My Weekly Staple)

A Simple Pot of Chicken Soup (My Weekly Staple)

By: Brenda Wieneke

If you know me, you know how much I love food and cooking. I’ve never been the type to strictly follow recipes. I cook by taste, by instinct, by what I have in the fridge that needs to be used up. That’s how I learned as a little girl trying things, adjusting, sometimes failing, and learning along the way.

One thing I always try to have ready during the week is a simple pot of chicken soup. It keeps me from reaching for something unhealthy when I’m tired, and it’s something my kids love just as much as I do. It’s nourishing, comforting, and incredibly satisfying.

The best part? You really can’t mess it up.

What You’ll Need

1 whole chicken

3–4 carrots chopped

2–3 celery stalks chopped

1 whole onion roughly chopped

3–4 garlic cloves smashed

Any extra vegetables you have on hand (this week I added mushrooms so they wouldn’t go to waste)

Salt and pepper

Olive oil

Chicken broth or water

Optional herbs: thyme, rosemary, bay leaf — whatever you love

How I Make It

Start by heating a generous drizzle of olive oil in a large pot over medium heat. Add your chopped carrots, celery, onion, garlic, and any other vegetables you’re using. Season with salt and pepper and sauté for a few minutes until fragrant. This step builds flavor and makes all the difference.

Place the whole chicken right on top of the vegetables. Pour in enough chicken broth or water to come about halfway up the chicken. Season again don’t be shy. Add your herbs if using.

Bring everything to a gentle boil, then reduce to a simmer. Cover and let it cook slowly until the chicken is tender and falling apart. This usually takes about 1½ to 2 hours, depending on the size of your chicken.

Once it’s done, you can shred the meat right in the pot. Serve it as is, over rice, with sourdough bread, or save it for quick meals throughout the week.

This isn’t just a recipe it’s one of those simple rhythms that makes the week run smoother. And the beauty of it? Adjust it to your taste. Add what you love. Leave out what you don’t. Cooking should feel creative, not restrictive.

And if some days are better than others, that’s part of the journey too.

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