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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!

Sources

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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

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

  1. Lasonia Avatar
    Lasonia

    4 stars
    I made this soup on today, and OMG it is delicious. I am definitely going to be making this one again. Love it!

  2. Vikeya Avatar

    is this a good soup to diet too? how many calories, fat, carbs?

  3. Rick Avatar

    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.

  4. Rachel Avatar

    I made the soup – mine is really spicy. Is that how everyone’s else was? Any ideas on how to make less spicy?

  5. Dana Avatar

    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?

  6. Melissa Avatar

    5 stars
    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?

  7. Christine Avatar
    Christine

    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!

  8. Amanda Avatar

    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 !!

  9. Laurie Avatar

    Loved this soup. Didn’t use eggs or curry. Will definitely be my go to chicken soup recipe.

  10. Rick Avatar

    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.

  11. Simone Avatar

    I was wondering if you can also make this with skinless thigh fillets?

  12. tasha Avatar

    2 stars
    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.

  13. Vikki Avatar

    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?

    1. Rick Avatar

      5 stars
      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!

  14. Brenda Jay Avatar
    Brenda Jay

    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.

    1. Dixie Avatar

      4 stars
      It does tell you under #2 of instructions. 1 to 2 TBL spoons of each bt cayanne pepper 1/2 tsp or to taste.

  15. Tammie Avatar

    5 stars
    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!?!

  16. Michelle Avatar

    5 stars
    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.

  17. Dixie Avatar

    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.

3.98 from 137 votes (108 ratings without comment)

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