Chicken Vegetable Soup Recipe
A delicious and hearty warm vegetable soup that is packed with nutrients.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 18 cups
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 all the vegetables.
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 boiling water. and chop into small pieces.
Add all the herbs and spices.
Boil until the vegetables are cooked, but not mushy.
Meanwhile, chop the chicken into small pieces.
Add the spinach, mushrooms, broccoli, 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.
Feel free to omit the eggs if you can't have them.
This soup freezes great!
Serving: 1cup | Calories: 90kcal | Carbohydrates: 6.1g | Protein: 8g | Fat: 4g | Saturated Fat: 1.1g | Cholesterol: 69mg | Sodium: 138mg | Fiber: 2.1g | Sugar: 1.9g