The Best Chicken Vegetable Soup Recipe (+ Variations)

Chicken Vegetable Soup Recipe

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

It seems like even healthier canned soup brands include less and less meat these days. If you’ve never made chicken soup from scratch before, I encourage you to try this simple recipe and savor the difference.

It’s a must try!

Chicken Vegetable Soup: A Time-Tested Recipe for Wellness

There’s a good reason why we think of chicken noodle soup when fighting a cold. True, we probably grew up being offered a steaming bowl at the first sign of sniffles, as our parents did before us. But there are practical reasons too for why soup is considered an elixir for good health.

Immune Boosting

With herbal ingredients like parsley, turmeric, basil, and oregano, this chicken vegetable soup recipe helps fight the colds and flu we are all prone to especially in the winter months. I’ve also made sure to add a heartier helping of veggies than found in traditional recipes to really boost the nutritional content.

I can’t go without mentioning the real star of this dish: homemade chicken broth, chock full of immune-boosting minerals and protein. Homemade bone broth (made from grass-fed beef, pastured poultry, or wild fish) offers so many health benefits.

Bone broth from grass-fed sources is:

  • high in calcium, magnesium, and phosphorous
  • rich in collagen for healthy hair, skin, and nails
  • soothing to the digestion
  • high in gelatin, a good source of protein and the important amino acids proline and glycine.

But don’t worry, there is a shortcut when there’s no time for homemade broth! I use Kettle & Fire Bone Broth when I need bone broth in a pinch. It’s grass-fed, organic, long simmered, and avoids the hidden harmful ingredients in many other store bought broths.

If you want to know more about broth as a superfood, check out my podcast with Chef Lance Roll … back to the other benefits of chicken vegetable soup!

Low Glycemic

This chicken vegetable soup is a great low glycemic and high protein meal. It fits the profile of my Wellness Mama recipe requirements and for anyone trying to lose weight. It’s also gluten and dairy free for those needing to avoid those ingredients.

Simple Prep

I’m opposed to extra dishes and like to keep as many meals as I can to one pot. This recipe calls for boiling a whole chicken right in the stockpot. Everything else can be given a rough chop and thrown in. In fact this recipe takes only 15 minutes to prep and 30 minutes to simmer.

Freezable

It sounds simple and cliché, but the secret to successful meal planning is planning ahead. Consider making a big batch ahead of time and freeze it to have on hand if the sniffles hit.

Delicious Chicken Vegetable Soup Recipe

It sounds so good … let’s get simmering!

Chicken Vegetable Soup Recipe

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Chicken Vegetable Soup

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Yield 6 +

A delicious and hearty warm vegetable soup that is packed with nutrients.

Ingredients

  • 1 whole chicken (or a few chicken legs or 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 cooked chicken from water and chop into small pieces.
  2. Add chopped celery, carrots, onions, and garlic cloves to boiling water. Add turmeric, curry, oregano, basil, cayenne, parsley, sea salt, pepper and garlic or herbs. 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 are cooked, remove from heat and serve.

Courses Main

Cuisine Soup

Other Chicken Vegetable Soup Variations:

  • Chicken Pot Pie Soup – This creamy soup featured in the Wellness Mama cookbook uses arrowroot and coconut milk to thicken up the broth (and skips the need for a pie crust!)
  • Soothing Garlic Soup – A favorite for immune-boosting soup with a chicken broth base
  • Egg Drop Soup – Soothing soup in 10 minutes (and with the added benefits of ginger!)
  • Of course, substitute freely with seasonal vegetables or simply with what you have on hand!

What’s in your go-to chicken soup recipe? Please share!

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Reader Comments

  1. 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. 

    • You can definitely omit them, they just add some protein and an egg-drop soup type taste, but not necessary at all…

  2. Do you have a receipe how to make your own chicken stock

  3. 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!!

  4. Do you mean curry as curry leaves or curry powder?

  5. 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

    • cooking a whole chicken would be healthier and tastier.

      • How would it be healthier?

        • Because of the added nutrients from the other parts of the chicken.

  6. 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.

  7. 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!

  8. How much turmeric adm other spices? Can you give me measurements? Thanks!

  9. does this freeze well?

  10. When do you add the chicken back in? At the end since it is cooked already?

    • Same question – I didn’t see it answered yet. Does the chicken get added back at the end, or along with the vegetables after being cut up?

  11. 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.

  12. 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!!!

  13. 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!!!!

    • I would sit down and have a good hard talk with Grandma. They’re your children, and she can’t be always undermining your efforts by giving them things behind your back that you don’t want them to have. Other than that, I would say don’t have anything in the house you don’t want them to eat. At some point, they will be hungry enough to eat what you give them. My son often does the same thing, refusing to eat because he hates veggies. But now he will at least try a couple of pieces at meals. Hang in there, Mom, you can do this!

      • As for the soup, I’d consider blending it and demanding the kids take a “No Thank You” bite. We still do it and my picky boy is 14 now. Texture is a big issue with him. My easiest answer for nutrition is make smoothies with fresh baby spinach. Initially I snuck it in adding enough blueberries or cherries to cover the green color but now my kids know what’s in it, they don’t care because they know they like it. I put in about 1c of OJ, 1 banana, 4c or more of baby spinach (really you can’t over do it but first time take it easy), Blend before adding bulk of frozen fruits to get leaves fully blended. Then add 4c of partially defrosted frozen fruits (mango, peaches, strawberries, pineapple, cherries and blueberries are great choices). My boys don’t love blackberries or raspberries due to the seeds. This will make about four 12 oz cups. Good luck!

  14. Just made the soup for the first time. I don’t usually enjoy chicken soup, but the flavors…it’s like an explosion! I’ve never used Tumeric before, and I didn’t have curry on hand. But this soup is rich and hearty and sooo yummy! I’ll look forward to making it again soon 🙂

  15. Hi. I was just wondering how much water to use in this recipe? Thanks.

    • I also was wondering how much water to use.

    • Did anybody find out how much water or broth?

    • Sounds great and I would love to make tonight, but unsure about how much water or broth. It’s looks like this question has been floated a few times with no response.

        • what is the difference between broth and chicken stock?

  16. Excellent!!! I made my own chicken stock and then followed almost everything you did in the recipe. It is delicious!!! I love the addition of the eggs too!

  17. I just got done making this soup. I’m just one guy so I cut recipe basically in a fourth of it and only used 3 drumsticks, (even that was too many) I added some rutabaga, didn’t have spinach, didn’t put eggs in, but everything else I put in, I hated the smell when it was cooking!!!! So I figured, “Well, I’ll choke it down anyway. Just food and my stomach won’t know the difference.” But when it was done, got the meat all deboned and deiced up, it didn’t taste that bad. Not the best I ever tasted, but better than it smelled anyway.

    Steve

  18. Absolutely delicious! Thanks, Katie!

  19. I too wonder how much water never saw that question anwered

  20. Do you crush the garlic or leave it whole?

  21. Hi! I cannot wait to make this today. How much water is needed?

  22. I too had asked how much water or stock and and didn’t hear back so I just made it about 3/4 of a regular size soup pan and did everything else in the recipe. it doesn’t smell the best… but who cares it was healthy and delicious.

  23. Just made this tonight for my little sister who is not feeling too well. It was so good! I took out the broccoli and added red bell peppers & potatoes instead because that’s all I had but still super delicious. It was hearty and healthy. Thank you for sharing.

  24. I am making this soup for the second time. I have taken it to friends who are sick or laid up. I have gotten great compliments. The seasoning is wonderful. I pressure cook a whole chicken for the best broth. I leave out the mushrooms and broccoli and add zucchini and yellow squash. I will add a few green beans this time. Delicious, healthy and so satisfying — how can you go wrong!?!

  25. Just printed out this recipe to try. I’ve been sick all week. Hopefully this will make me feel better.

    My one comment before heading to kitchen to throw this together, I really wish there was some measurements given for how much to use of all the spices and such. I LOVE to cook, and do so from scratch regularly. However, WHEN I use a recipe, I want at least SOME “jumping off point” in adding in various spices and such. I feel like I’m headed into my kitchen kind of “blind” on this one.
    Some kind of measurements would definitely be helpful. Thanks.

    • It does tell you under #2 of instructions. 1 to 2 TBL spoons of each bt cayanne pepper 1/2 tsp or to taste.

  26. Making soup today for my sick husband. But not sure how much water to use for the whole chicken. Did I read 2 quarts somewhere?

    • I’d first like to say that this is the best chicken soup I’ve ever had. I let several at work try it and of course live-in family. It is generally considered wonderful. I would generally describe it as a Indian-American fusion of an American dish. I’d say the only folks who may not love it are those who has any distaste for curry. I and my family LOVE curry so it is right up our alley.

      Secondly, there are tons of queries about how much water. The question has been answered with 2 quarts. Remember that this is totally a starting point. Depending on how many solids you have in there, you may need to add more water. It’s really no big deal since you are adding so many flavorful spices. It doesn’t dilute easily. Additionally, if you really are concerned with dilution, then use chicken broth to supplement a lack of liquid.

      Props to Wellness Mama Katie. This is a REALLY good one!

  27. well…. I really wanted to like this. I love chicken soup and I love egg drop soup. I honestly didn’t like it with the eggs in it. Made the flavor a little funky. My husband and mother in law didn’t agree with me and ate theirs happily though. Maybe I was just in a weird mood? I won’t add the eggs again though. 🙁

    Everything was delicious up til that point.

  28. I was wondering if you can also make this with skinless thigh fillets?

  29. Sure you can. It would be best to get thighs on the bone though as part of the point is to get the juicy goodness from the bone in the broth. It brings a lot of flavor and goodness.

  30. Loved this soup. Didn’t use eggs or curry. Will definitely be my go to chicken soup recipe.

  31. can you tell me how long this would last in the freezer? 2 months ? 6 months ? Or is the nutrition compromised ? I’ve made once already and it was the best I have ever tasted thank you Katie !!

    • It should last at least 2 months in the freezer, but I haven’t tried freezing for longer than that so I”m not sure….

      • Do you happen to have calorie/fat/carb info for the recipe as listed?

  32. I made this soup tonight for my family and it was absolutely perfect! So delicious, comforting, & healthy!! I omitted the mushrooms added some minced garlic & fresh parsley & it was sooo good, my favorite chicken soup recipe & made enough for days! Next time I think I’ll add some some yucca & maybe cauliflower! Thank you soo much, I’ll be making this again & again!

  33. I LOVE THIS SOUP!!! I ended up making a ton ( I haven’t put the eggs in yet….) and was wondering if I could free the soup as is without the eggs?

  34. Hi wellness mama! Where do you get all of your spices?

  35. This looks delicious!! When making this how much chicken broth do you add to the soup? Or if cooking a whole chicken and using that broth how much water do you add to the chicken when cooking? And how long would you cook chicken for best flavor?

  36. Are you able to can this soup with the egg in it?

    • I would omit the egg if you are planning to can it and just add the egg when reheating to heat if you want to.

  37. I made the soup – mine is really spicy. Is that how everyone’s else was? Any ideas on how to make less spicy?

  38. Easy.
    1. Don’t use the cayenne pepper.
    2. Take a look at the ingredients in your curry powder. Sometimes they add cayenne to it. If so, you might wanna look for some new curry. I’ve seen them in health food stores without it.

    I’m betting if u just remove the cayenne it will be sufficient.

  39. is this a good soup to diet too? how many calories, fat, carbs?

  40. I made this soup on today, and OMG it is delicious. I am definitely going to be making this one again. Love it!

  41. For those who want a simpler healing soup, just simmer a couple pieces of bone-in, skin-on chicken in 6 cups of salt/pepper water; throw in a diced up onion, 3 stalks celery sliced, 1 large carrot diced, 1/4 C. FRESH parsley pieces. Allow to simmer covered for 1 hour. Remove chicken so you can remove skin and bones; throw in handful of raw rice. (any kind of rice, brown, basmati, long grain, et c.) Allow to simmer another 30 min. Add chicken meat back. Taste for flavor; may need a little boullion. This soup has soothed sick children and husbands in my family for decades. Freezes well. I keep a couple of single servings in the freezer for quick meds. The broth definitely has healing properties!

  42. 100 points to the first person to post a tested Instant Pot method, using a frozen chicken back…preferably in the next half hour. ;D

    • I’ve read it’s not good to cook whole frozen chickens in the instant pot, i think it might have something to do with flavor? or inconsistencies while cooking I have no idea but have never done it.. I have however made stock from frozen bones and chicken pieces, with veggie scraps and usually cook it for 120 minutes to extract all the goodness.. I’ve also cooked a whole thawed chicken in water for about 40 minutes and use the liquid as stock, but usually do a second batch with just the bones and maybe a few leftover bones from something else for the 120….

      IF you were to make the soup with veggies though I think 2 cooking sessions would be required (especially if you’re using frozen chicken) because you want to make sure that 1 the chicken is cooked and 2 the veggies aren’t a squishy mess. So cook chicken for like 30 minutes (probably longer if frozen) and then stop release pressure then add veggies (you could also de-bone and de-skin the chicken at this point but it will be HOT) and cook for another 10 I would think…

      • Awesome – this is what I was thinking, too, and am right now in the middle of it. Cooked the chicken back with 1 c liquid for 10 minutes – pulled off the meat/skin/fat. I’m about to cook the bones for broth, and then a third cooking to make the soup. Thanks for your thoughts! Glad to have your notes….

  43. I ended up making this tonight, it was very good. I cooked the chicken for an hour in the water, released the pressure, removed chicken, strained broth to make sure there weren’t any bones, added the broth back to instant pot and the veggies and cooked for 10 minutes. Next time I’ll cook for only 5 minutes as the veggies were a little mushy. It was very good even though I omitted the eggs and added the beloved cheese from my childhood on top 🙂 Pecorino Romano (I was so excited to find that it’s made with sheeps milk and doesn’t affect my casein sensitivity)

    • OK – I’m awarding you the 100 pts, especially because of the cheese tip! I’m casein sensitive as well, and my favorite massaged kale salad (EatingWell) just isn’t the same without cheese! Thanks, Ashley!

      • You’re very welcome 🙂

  44. How much water/broth do you use?

  45. I made this recipe last night and used chicken legs (did not have a whole chicken). I also added in a couple handfuls of halved cherry tomatoes near the end and used a Jamaican curry powder that I had on hand. For the liquid, I used enough water to cover the chicken legs as they cooked, and I boiled and strained the veggie scraps (carrot, celery and onion ends) and used that as additional liquid. I did not measure the liquid, but used enough to cover all the veggies that I added in. I absolutely loved the flavor and will definitely make this soup often. I added some red pepper flakes to my bowl, and it was spicy and delicious!

  46. Has anyone tried making this in the crockpot?

  47. I just made this recipe. I thought it seemed strange to add the egg into it, but it really works. Great recipe! Nutrious and delicious! Full of vitamins and protein. . .

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