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The Best Chicken Vegetable Soup Recipe (+ Variations)

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Wellness Mama » Blog » Recipes » Poultry Recipes » The Best Chicken Vegetable Soup Recipe (+ Variations)

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 and 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. The Instant Pot shortens this job considerably. 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!

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

A delicious and hearty warm vegetable soup that is packed with nutrients.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 90kcal
Author Katie Wells

Servings

18 cups

Ingredients

Instructions

  • 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 the celery, carrots, onions, amd garlic.
  • 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 the boiling water.
  • Add all the herbs and spices.
  • Boil until the vegetables are cooked, but not mushy.
  • Meanwhile, chop the chicken into small pieces.
  • Dice the broccoli and mushrooms.
  • Add the broccoli, mushrooms, spinach, 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.

Nutrition

Nutrition Facts
Chicken Vegetable Soup Recipe
Amount Per Serving (1 cup)
Calories 90 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1.1g7%
Cholesterol 69mg23%
Sodium 138mg6%
Carbohydrates 6.1g2%
Fiber 2.1g9%
Sugar 1.9g2%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Feel free to omit the eggs if you can’t have them.
This soup freezes great!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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.
  • Leftover Turkey Soup – A healthy soup variation I love to make after Thanksgiving or when turkey is on sale
  • Tomato Cabbage Soup – My favorite way to add extra veggies to seasonal tomato soup

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

101 responses to “The Best Chicken Vegetable Soup Recipe (+ Variations)”

  1. Kathleen Fraser Avatar
    Kathleen Fraser

    I made this and it was absolutely scrumptious! I will never eat any other chicken soup! With all the spices in the soup how can it not be an immune booster?

  2. Maribel B. Avatar
    Maribel B.

    5 stars
    Super yummy soup! easy to make, and very healthy! thank you for sharing.

  3. Ann Avatar

    Hi! This soup has so many healthy ingredients and I am making it right now! I assume you add the cooked chicken at the end – the instructions never mentions this after step 1. I will also alter this a bit in that I will make a stock out of the bones and some other veggies that I will strain out, and then let the fat accumulate at the top and remove it. Then I will add all ingredients that your recipe includes. This of course takes away from the quickness of your version. I can’t wait to eat this vitamin-mineral tasty concoction!

  4. Lisa Avatar

    You reference homemade chicken broth and bone broth in this recipe, but boiling the chicken for 20 minutes until the meat is cooked does not yield bone broth. I roast the chicken before hand, let it cool, pick the meat off then make bone broth from the carcass and add it to the recipe.

  5. Danielle Avatar

    I’ve made this recipe a few times now, and I just wanted to say that I love the blend of spices! They add a flavor that I never knew chicken soup was missing.

  6. Tara Avatar

    This is a delicious soup. Not gonna lie, I had doubts while I was making it (maybe based on the combo of herbs). We used chicken breast and broth, left out mushrooms because we just don’t like them and it was SO good. We did a half recipe (but used a little more chicken than half) and its great. Highly recommend…the egg really makes it and combined with the curry gave it something totally unique. Love it and highly recommend!

  7. Mary Avatar

    5 stars
    Amazing Flavor. I used a rotisserie chicken with broth. I actually sauted the veggies first in a little bit of olive oil. Threw in some rice that I had left over in the fridge.

  8. patty Avatar

    5 stars
    Thank you for this delicious recipe! It has so much flavor. I would not have thought to combine the italian seasonings with curry and turmeric! Next time I am going to try to combine the egg so it is smooth, like greek agua-lemonov soup and use homemade bone broth.

  9. Ashley Avatar

    5 stars
    On a cold night, we loved this! Loved the addition of the curry powder and eggs (we used egg whites) for a unique spin on a healthy favorite!

  10. Marye-Therese Avatar
    Marye-Therese

    Is it supposed to be so spicy? Wow! Took my head off! ?Will halve the spices next time I think.

  11. Julia Johnson Avatar
    Julia Johnson

    4 stars
    You never say when to add the cooked chopped chicken

  12. Robyn Avatar

    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. . .

    1. Cindy Govett Avatar
      Cindy Govett

      Yes, that is what I am wondering. Did anyone answer on this question? Thanks

  13. Alexandria Avatar
    Alexandria

    5 stars
    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!

  14. ashley Avatar

    5 stars
    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)

    1. Marcia Avatar

      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!

  15. Marcia Avatar

    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

    1. Ashely Avatar

      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…

      1. Marcia Avatar

        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….

  16. laura baker Avatar
    laura baker

    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!

    1. Annie Avatar

      Keep the Bones in your chicken soup pot. Which could be the healthiest part of this soup is the marrow from the bones.

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