• Molly Bergseid


We are 6 weeks into this quarantine, and while most people seem to be losing their minds, I am loving it! (I bet everyone with an autoimmune disease are right there with me.) It’s just all very relaxing. No ‘getting ready for work’, no eating out, no social commitments. Life is just slower, and I’m embracing it.

In fact.. I think a quarantine is PERFECT for a flare. And my body has decided to do just that. But ya know what? It’s all good because there are absolutely no distractions. I have access to my kitchen 100% of the time, so everything I eat is home cooked, nutrient dense, and planned out. I go to bed at the same time every night, so I’m getting the 10 hours of sleep every night that my body needs. I have the time to walk Ella at least 2x a day (an hour each), so I’m still getting great exercise. And I have plenty of time for self care (morning & night skincare routine, daily gua sha, and a facial mask 2x a week). So yeah, this is great. I know it’s not as fun as normal, but if you have ever experienced an autoimmune flare, this is exactly the environment you need to nourish your body.

That being said.. please don’t interpret this as me being happy about COVID. I am certainly not happy about that part of it. I know so many people around the world are suffering, and I pray every day that this will end. Im just saying.. the social break is serving me well right now.

Today I’m sharing one of my absolute favorite recipes. It’s my Chicken Noodle.. nope.. Chicken Kale Soup.

I could go on forever why I love soup so much. IMO, if there is one thing that you should learn how to cook, it’s soup.

Soup is so good for you for so many reasons. It’s one of the best ways to get a ton of different vegetables and bone broth into your diet. It’s really easy on your digestion. And if weight loss is your goal, its the only form of ‘liquid’ food that actually keeps you feeling fuller longer than eating the whole foods on their own (smoothies, for example, have the opposite effect). Because soup stays in your intestines longer, the nutrient absorption is actually higher. It’s no wonder people eat soup when they are sick. And if you are like me, you’ll eat it for breakfast, lunch, and dinner.

Once you know how to make a soup base, the possibilities are endless. The base is just garlic, leeks or onion, celery, carrots, salt, pepper, bone broth, and a bayleaf. Once you have that down, you can build whatever type of soup you like!

I am huge on batch cooking, so I usually double this recipe. Simply fill 12-oz ball jars 3/4 of the way full, let cool, then store in the freezer. I find this sets me up to eat much healthier when life gets busy.

Play around with this recipe! If you are needing more carbs, add some parsnips, turnips, or rutabaga. If you want more veggies, try some rainbow chard, different varieties of kale, or some cabbage. And if you tolerate rice, thin rice noodles in this soup are really yummy! I add those when cooking for my fiancé.

Here is the recipe for my Chicken Kale Soup!


By Molly Bergseid


3 tbs olive oil

4 garlic cloves, minced

2 small leeks, thinly sliced

5 celery stalks, chopped

5 carrots, chopped

1 sweet potato, chopped

1 bunch kale, spine removed and chopped

1 bunch curly leaf parsley, chopped

1 cup shredded chicken

3 qts bone broth (chicken or beef)

2 tsp salt

1 tsp pepper (eliminate for AIP)

1 bayleaf


Warm the olive oil in a large stockpot over medium heat.

Sauté the garlic and leeks for 5 minutes.

Add the celery, carrots, salt and pepper, and sauté for 5 more minutes, or until the veggies are soft.

Add the bone broth and bayleaf, and bing to a boil.

Reduce the heat to low and simmer for 60 minutes.

Add the sweet potato, chicken, kale, and parsley, and simmer for 15 more minutes.

Add more salt and pepper if needed, and serve hot with some avocado on top!

Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Diets: PALEO, AIP, Whole30, Wahls Protocol, Low Carb, No Added Sugar, Grain Free, Dairy Free, Nut Free, Soy Free

Hope you like!