Super Simple Chicken Vegetable Soup

by Jennifer Boudreau on October 23, 2014

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ChiThe leaves are turning, the thermometer is dropping and another summer of fun has come and gone. Women everywhere are dragging out their fall wardrobe and riding boots eager to wear something other than flip flops. Pumpkins are being carved into jack-o-lanterns and Halloween costumes are popping up everywhere.

Yep, fall has arrived and it’s time for a super simple chicken vegetable soup. Don’t you just love a warm cup of soup on a chilly fall day?

I do….

You can certainly reach for canned soup, but you may also be enjoying a bowl of toxic BPA combined with an outrageous amount of sodium. There are healthy store-bought soups, but you have to dig for them. With that being said, it isn’t a bad idea to make your own chicken vegetable soup.

Making your own soup is super easy (I promise), and far more nutritious. Here is a new recipe for you to experiment with. You really can’t go wrong….add whatever veggies you have kickin’ around in your fridge.


1 each – whole chicken, cooked

¼ each – cabbage, chopped

1 each – large carrot, chopped

1 cup -okra, sliced

¼ each – onion, chopped

2 each – large celery stalks, chopped

1 each -28 ounce can chopped organic tomatoes (Muir Glen Organic is BPA free)

1 each – 14 ounce can chicken broth

1 tsp – onion powder

1 tsp – garlic powder

1 tsp – oregano

1 tsp – paprika

Salt and pepper to taste


To begin, roast the whole chicken in a 375 degree oven until cooked. Allow the chicken to cool and remove the meat from the bones. Save the pan drippings. If you want to cut down on the prep time, you can substitute 4 boneless chicken breasts for the whole chicken.

In a large soup pot, combine the vegetables, chicken broth, pan drippings and spices. Simmer for 1 hour or until veggies are soft. Add the cooked chicken and simmer for an additional 10 minutes.


Enjoy! Comment below and tell me, do you have a super simple soup recipe you want to share?

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