Chicken soup is a one-pot wonder in so many ways. It’s delicious, nutritious, and tastes even better the next day. And what I really love about making chicken vegetable soup is that you can add whatever veggies your little heart desires – so it’s versatile.
With all the benefits of chicken soup, one of the main ones is that it is super easy to make. Did you know you can make it from scratch and have a big pot of deliciousness in about half an hour? And if you are busy, I have some hacks below that will help you get that soup ready and on the table in very little time. This soup will taste amazing and will be much healthier than anything you can buy, plus you get the satisfaction of doing it yourself.
Benefits of Chicken Vegetable Soup
Chicken vegetable soup has been used for centuries to fight a cold or flu. And no wonder because most chicken soups contain ingredients like parsley, turmeric, basil, oregano, onions, garlic, and broth – all excellent for boosting the immune system.
This chicken vegetable soup can be prepared as a great low glycemic meal (if you omit the noodles), so it fits a weight loss plan beautifully. It’s also dairy free and can be gluten free if you use gluten-free noodles or if you skip the noodles all together. Are you on the keto diet? Well, you can make it keto friendly by adjusting the types of vegetables you use. And speaking of noodles, have you ever tried zucchini noodles? They are seriously amazing and you can use these in place of regular noodles.
Super Easy to Prep
I’m all for easy as I live a very busy life. I love creating dishes in one pot, and this one fits that criteria. In fact, this recipe takes only about 15 minutes to prep and 20 minutes to cook.
Why not make a big batch and freeze leftovers to have on hand for later meals when you are too busy to cook or you just don’t feel like it.
Best Ever Delicious Chicken Vegetable Soup Recipe
Okay….let’s get a crock of delicious chicken soup on the table.
- 2 quarts organic chicken or vegetable stock
- 1 whole baked chicken or a few chicken legs or breasts
- 3 ribs of celery
- 3 large carrots
- 2 medium or one large onion
- 4 cloves of garlic
- 1 bag fresh spinach
- 1 head broccoli
- 2 zucchini
- 1 package fresh mushrooms
- 2 TBSP oregano
- ½ tsp cayenne pepper
- 1 TBSP parsley
- 1 TBSP sea salt
- 1 tsp black pepper
- 1 TBSP garlic powder
- Cut and dice the veggies
- In a stockpot, add a few tablespoons of olive oil and heat under low heat.
- Once heated, add the veggies and cook for about 10 minutes to soften them just a little.
- Add the broth and continue to simmer for an addition 15 minutes.
- Add all the herbs and spices.
- Simmer until the vegetables are cooked, but not mushy.
- If you are using noodles, this is the time to put them in.
- Meanwhile, chop or shred the chicken into small pieces.
- When the noodles are just about done, add the chicken and continue to simmer for another 5 – 10 minutes. Remove from heat and serve.
If you are a vegan/vegetarian, just remove the chicken and use vegetable broth and you are left with a pot of wonderful and tasty soup. If you are gluten intolerant, remove the noodles or simply use gluten-free pasta. Be really creative with the vegetables and use what you have on hand or what is in season. The same thing with the herbs – use what you like to make this recipe your own.
It’s nice to be able to make your own broth for this recipe. It’s also great if you have time to cook a chicken. I rarely have this luxury, so to make things super easy on me, I buy organic and high-quality broth and I purchase an already baked chicken for this recipe. These steps alone will save you at least an hour of time but it won’t sacrifice on taste.
I’m sure this best-ever chicken and vegetable soup recipe will be a keeper and one you will use over and over again. Do you have a chicken and vegetable soup recipe you love?