Chicken Vegetable Soup Recipe
Print Recipe
4.02 from 67 votes

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
Course: Main
Cuisine: Soup
Servings: 18 cups
Calories: 90kcal
Author: Katie Wells



  • 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