Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe




Yield 18 cups

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



  1. Pour the water into a large stock pot.
  2. 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.
  3. While the chicken is cooking, chop all the vegetables.
  4. Crack the eggs into a small bowl and beat.
  5. When the chicken is cooked, remove it from water and set it aside to cool slightly.
  6. Meanwhile, add the chopped celery, carrots, onions, and garlic cloves to boiling water. and chop into small pieces.
  7. Add all the herbs and spices.
  8. Boil until the vegetables are cooked, but not mushy.
  9. Meanwhile, chop the chicken into small pieces.
  10. Add the spinach, mushrooms, broccoli, and chicken to the pot.
  11. 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!

Courses Main

Cuisine Soup

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 90

% 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.

Recipe by Wellness Mama® at