1. Heat a large pot over medium-high heat and add the cubed chicken. Cook for 5-6 minutes until nicely browned on all sides, stirring occasionally.
2. Toss in the diced onion, sliced carrots, and chopped celery. Cook for about 5 minutes until the vegetables start to soften and become fragrant.
3. Pour in the chicken broth and crank the heat to high. Bring everything to a gentle simmer, then reduce heat to medium-low.
4. Once simmering, stir in the hemp seeds, dried thyme, garlic powder, salt, and pepper. Give everything a good stir to distribute evenly.
5. Let the soup simmer uncovered for 15-20 minutes, stirring occasionally. The chicken should be cooked through and the vegetables tender.
6. Taste and adjust your seasoning—you’ll probably need more salt than you think (trust your taste buds here).
7. Ladle into bowls and top with fresh chopped parsley. Serve hot and watch it disappear.

Nutrition Information (Per Serving, based on 6 servings):

• Calories: 245
• Carbohydrates: 8g
• Protein: 28g
• Fat: 11g
• Fiber: 2g
• Sodium: 620mg
• Omega-3 fatty acids: 2.5g (52% DV)
• Iron: 2.1mg (12% DV)

This soup packs impressive protein from both chicken and hemp seeds, plus those valuable omega-3 fatty acids that hemp seeds are famous for.

Notes:

• Seriously, don’t overcook the chicken—it goes from perfect to rubber surprisingly fast. Pull it off heat when just cooked through.
• Hemp seeds will settle to the bottom as the soup sits, so give it a good stir before serving leftovers.
• Every oven runs differently (well, every stove in this case), so trust your eyes and taste buds over the exact timing.
• If your soup looks oily on top, that’s just the natural oils from the hemp seeds—totally normal and will blend back in with stirring.

Storage Tips:

• Refrigerator: Store in an airtight container for up to 4 days. The flavors actually get better overnight.
• Freezer: Freezes beautifully for up to 3 months. Cool completely first, then portion into freezer-safe containers.
• Reheating: Stovetop is best—gentle heat with occasional stirring. Microwaving works but can make the chicken tough, so use 50% power and stir halfway through.
• Don’t freeze and thaw repeatedly—the texture suffers and the hemp seeds get mushy.

Serving Suggestions:

• Classic comfort: Serve with crusty whole-grain bread for dipping into that flavorful broth
• Complete meal: Add a simple side salad with lemon vinaigrette to round out the nutrients
• Cozy dinner: Pair with homemade biscuits or cornbread for ultimate comfort food vibes
• Meal prep: Portion into individual containers with a side of quinoa for easy grab-and-go lunches

Mix It Up (Recipe Variations):

• Creamy Hemp Soup: Blend half the soup with an immersion blender before serving for a partially creamy texture while keeping some chunky vegetables
• Spicy Chicken Hemp Soup: Add 1/2 tsp red pepper flakes and finish with a squeeze of fresh lime juice for a zesty kick
• Asian-Inspired Version: Replace thyme with 1 tbsp fresh grated ginger, add 2 tbsp tamari sauce, and toss in bok choy during the last 3 minutes
• Veggie-Loaded: Double the carrots and celery, add diced zucchini and bell peppers for extra vegetables
• Wild Rice Hemp Soup: Stir in 1 cup cooked wild rice during the last 5 minutes for a heartier, more filling soup

What Makes This Recipe Special:

This chicken and hemp seed soup combines traditional comfort food with modern nutritional awareness, using hemp seeds to add protein, omega-3s, and a subtle creamy texture without any dairy. The technique of adding hemp seeds during the simmering stage allows their natural oils to emulsify slightly with the broth, creating that satisfying mouthfeel that makes this soup feel indulgent while remaining genuinely wholesome.