Chicken Vegetable Soup

Chicken Vegetable Soup Recipe Chicken Vegetable Soup

Oh chicken soup… they call it food for the soul, and it certainly hits the spot when I’m under the weather. I also just love making this chicken soup (and other soups) during the winter to get some extra bone broth into my diet.

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.

Chicken Vegetable Soup
 
Prep time
Cook time
Total time
 
A delicious and hearty warm vegetable soup that is packed with nutrients.
Author:
Recipe type: Main
Cuisine: Soup
Serves: 6+
Ingredients
  • 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.)
Instructions
  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 ½ 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.

What is in your go-to chicken soup recipe?

Reader Comments

  1. Bachman 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.

  7. Lenah says

    I am trying this recipe today! the kids have started school and are slightly coughing, sneezing and runny noses,,, it started of with allergies and went from there. Change of weather and leavon the fan and window open the last two nights didn’t help (hot at night, cold in the am)…the family, grandparents and kids are expecting homemade chicken noodle soup….so I hope the veggies and chicken will go over well with them. Not taking the chance to make noodles when there immune system is down. My oldest picky eater though so I might have to make her a small batch,,,,until I can figure out how to get her to eat Real Food. Anyways wish me luck. I’ll let you all know how it goes tonight! Thank for the recipe Katie…I’m on a mission to learn to be healthier and teach my kids as well. Hard in this day in age with contradicting info, and processed food galore, glad for you credit research! For ever in your debt for providing these articles!!!

  8. Lenah says

    Well I boiled a whole frozen chicken with everything on the recipe, besides the eggs for the egg drops. O forgot about them.and no spinach and dont like mushrooms. Anyways I had some trouble getting the bones out because of everything else in the pot, even though the chicken was falling off the bone, but that was my fault, great recipe for the adults,we all loved it with added salt and pepper and my oldest (5) tried the egg noodles I homemade for her since I doubted she would eat the rest of the soup and my son (4) wouldn’t even try it;( he ended up having bread when I left the room BC grandma gave him bread and butter; ( I don’t know what to do or how to get theme to eat healthy, my son use to be great, but know he won’t hardly eat anything and says he doesn’t like it and then my daughter never eats good because of her grandma spoiling her and letting her eat anything as long as she eats….mqc and cheese packaged, chicken nuggets frozen or mcds and pb&j and packaged noodles…and a couple other things…I am at a loss of what to do…I know my daughters encoragin my son not to like real food…but I can’t have them eat in seperate rooms and its to the point know that I don’t know if it would matter. Anyonanu advice would be welcomed! Thanks and Katie this recipe was great!!!!

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