Chicken Vegetable Soup

This gluten-free, dairy-free, chicken vegetable soup is a great winter meal and is excellent at helping fight illness due to all its herbal ingredients. It is also a low glycemic and high protein meal, so it fits into my WELLNESS plan and is great for anyone trying to lose weight.


  • Whole chicken or a few chicken legs or a few chicken breasts
  • 3-4 ribs of celery
  • 3-4 large carrots
  • 2 medium onions
  • 5-6 garlic cloves
  • 1 package frozen spinach or 1 bag fresh
  • 1 head broccoli or 1 bag frozen
  • 1 package sliced fresh mushrooms (optional)
  • any other vegetables you have around and want to add
  • 5-6 eggs, beaten in a bowl
  • turmeric
  • curry
  • oregano
  • basil
  • cayenne pepper
  • parsley
  • sea salt
  • pepper
  • garlic powder (optional)
  • Other herbs to taste (rosemary, thyme,etc.)

1. Boil chicken in large pot until cooked. (note: if using chicken breast instead of whole chicken, chicken broth can be used in place of water). Remove from water and chop into small pieces.

2. Add chopped celery, carrots, onions, garlic cloves to boiling water. Add turmeric, curry, oregano, basil, cayenne, parsley, sea salt, pepper and garlic or herbs to the boiling water. I add 1-2 TBSP of each except cayenne, which I add about 1/2 tsp or to taste.

3. Boil until vegetables are cooked. add spinach, mushrooms and broccoli. While stirring, add beaten eggs slowly so that they distribute (it will look similar to egg drop soup). Boil 2 minutes until eggs cooked, remove from heat and serve.

Reader Comments

  1. Dbachman says

    What is the purpose of the eggs? Do you think it would taste good to omit the eggs – as we are egg free for allergy reasons. 

  2. says

    I love this soup! This is my fourth time making it and I just love it. I added fresh ginger and plan on topping it with fresh chopped parsley today. This is definitely a keeper. I combine this with all of the 24 hr flu remedies and I really feel like the combination of it all helps to nurse me and my fam back to health. Thanks!!

  3. lacey says

    Question …. am I adding the vegetables to the same water I boiled the chicken in or a new pot of boiling water ? I will be using chicken breast…. thanks

  4. says

    I’ve made a chicken soup similar to this using kale, butternut squash, carrots, onion, celery. The rest basically the same. Think I’ll try yours for this weeks church fellowship dinner.

  5. sarah says

    Wow! I have been meaning to make this for awhile now, and tonight I finally made a batch for lunches this week. I was a bit skeptical about how it would taste while it was cooking, but it tastes wonderful! And so good for you! It’s also light enough to eat for a snack. This is just what I needed… I have been trying to find something I can keep on hand that tastes good and is really healthy, and this is it!

  6. Elleng says

    I am not really a soup lover but this was great.I halved the recipe because I don’t have that many people to feed and I used a cornish game hen instead. Adding the egg at the end made this a rich and really satisfying meal.

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