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.
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.
To make real bone broth, the animal bones need to be simmered for 20+ hours to extract all the nutrients. But don’t worry, there is a shortcut when there’s no time for homemade broth! I use this pre-made option 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 interviews with Chef Lance Roll and Justin Mares where we discuss the benefits of broth and the many ways it can be used to improve your health!
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.
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.
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
Yield 18 cups
A delicious and hearty warm vegetable soup that is packed with nutrients.
- 2 quarts water
- 1 whole chicken, or a few chicken legs or chicken breasts
- 4 ribs of celery
- 3 large carrots
- 2 medium onions
- 5 cloves of garlic
- 1 package frozen spinach or 1 bag fresh spinach
- 1 head broccoli or 1 bag frozen broccoli
- 1 package fresh mushrooms
- 6 eggs (optional)
- 2 TBSP turmeric
- 1 TBSP curry powder
- 2 TBSP oregano
- 2 TBSP basil
- ½ tsp cayenne pepper
- 1 TBSP parsley
- 1 TBSP sea salt
- 1 tsp pepper
- 1 TBSP garlic powder
- Pour the water into a large stock pot.
- Add the chicken, bring to a boil, and boil until cooked. If using chicken breasts instead of a whole chicken, chicken broth can be used in place of water.
- While the chicken is cooking, chop all the vegetables.
- Crack the eggs into a small bowl and beat.
- When the chicken is cooked, remove it from water and set it aside to cool slightly.
- Meanwhile, add the chopped celery, carrots, onions, and garlic cloves to boiling water. and chop into small pieces.
- Add all the herbs and spices.
- Boil until the vegetables are cooked, but not mushy.
- Meanwhile, chop the chicken into small pieces.
- Add the spinach, mushrooms, broccoli, and chicken to the pot.
- While stirring, add the beaten eggs slowly (it will look similar to egg drop soup). Boil 2 minutes until eggs are cooked, remove from heat and serve.
Feel free to omit the eggs if you can't have them.
This soup freezes great!
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 4 g
Saturated Fat 1.1 g
Cholesterol 69 mg
Sodium 138 mg
Total Carbohydrates 6.1 g
Dietary Fiber 2.1 g
Sugars 1.9 g
Protein 8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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!
- Kettle & Fire Bone Broth — For when you’re short on time, and want pre-made bone broth that’s pretty gelatinous and made with organic ingredients.
What’s in your go-to chicken soup recipe? Please share!