Chicken Vegetable Soup

Chicken Vegetable Soup Recipe

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.

Delicious Chicken Vegetable Soup Recipe

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.

4.5 from 11 reviews
Chicken Vegetable Soup
Prep time
Cook time
Total time
A delicious and hearty warm vegetable soup that is packed with nutrients.
Recipe type: Main
Cuisine: Soup
Serves: 6+
  • 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 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?

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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

    • Not yet, but it is on the list to write.

  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!

  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.

      • About 2 quarts of broth, or more or less if you want it thicker or thinner…

        • 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.


  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!