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 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!
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
- 2 qt water
- 1 whole chicken (or a few chicken legs or breasts)
- 4 stalks celery
- 3 large carrots
- 2 medium onions
- 5 cloves garlic
- 6 eggs (optional)
- 2 TBSP cumin
- 1 TBSP curry powder
- 2 TBSP oregano
- 2 TBSP basil
- ½ tsp cayenne pepper
- 1 TBSP parsley
- 1 TBSP salt
- 1 tsp pepper
- 1 TBSP garlic powder
- 1 head broccoli (or 1 bag frozen broccoli)
- 1 pkg fresh mushrooms
- 1 pkg frozen spinach (or 1 bag fresh spinach)
- 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.
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!
Discussion (101 Comments)
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?
Katie - Wellness Mama
at the end 🙂
does this freeze well?
How much turmeric adm other spices? Can you give me measurements? Thanks!
The recipe says 1-2 Tablespoons of all spices except cayenne, 1/2 teaspoon. I added a little more because I like spicy food. The hot curry adds a nice little kick.
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!
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.
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.
Do you mean curry as curry leaves or curry powder?
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!!
Do you have a receipe how to make your own chicken stock
Not yet, but it is on the list to write.
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…