Classic Chicken & Vegetable Soup

I love a simple, comforting bowl of soup.

chicken and vegetable soup in a bowl

This particular soup isn’t anything fancy, but I can’t seem to get enough of it.

Featuring flavorful vegetables, fresh herbs and organic chicken, it’s about as straight-forward as soup gets. Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get rid of anything that’s starting to wilt in your fridge! I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week.

For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!

Classic Chicken & Vegetable Soup
makes 4-6 servings

Ingredients:

1 tablespoon butter, or coconut oil
1/2 a yellow onion, chopped
2 large carrots, chopped (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 garlic cloves, minced
1 cup fresh green beans, chopped into 1-inch pieces
4 sprigs of fresh thyme
1 pound organic chicken breasts, cut into 1-inch chunks
5-6 cups of water, as needed to cover
1 1/2 teaspoons fine sea salt, plus more to taste
black pepper

Directions:

In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.

Season with salt and pepper to taste, and serve piping hot!

chicken and vegetable soup in a bowl

4.62 from 13 votes
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Classic Chicken & Vegetable Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A comforting soup, featuring fresh vegetables, herbs and organic chicken. Feel free to use any seasonal vegetables and herbs you have on hand-- it's a great way to get rid of anything that's starting to wilt in your fridge! I'd recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week. It stores well in the fridge or freezer.

Course: Soup
Servings: 4
Calories: 173 kcal
Author: Detoxinista.com
Ingredients
  • 1 tablespoon butter , or coconut oil
  • 1/2 a yellow onion , chopped
  • 2 large carrots , chopped (about 1 cup)
  • 3 celery stalks , chopped (about 1 cup)
  • 2 garlic cloves , minced
  • 1 cup fresh green beans , chopped into 1-inch pieces
  • 4 sprigs of fresh thyme
  • 1 pound organic chicken breasts , cut into 1-inch chunks
  • 5-6 cups of water , as needed to cover
  • 1 1/2 teaspoons fine sea salt , plus more to taste
  • black pepper
Instructions
  1. In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender.
  2. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.
  3. Season with salt and pepper to taste, and serve piping hot!
Recipe Notes

*For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!

This soup is also a great base for any other add-ins you like. Craving chicken noodle soup? Add in some cooked spaghetti squash noodles for a grain-free option, or your favorite type of whole-grain noodles, if you prefer!

Reader Feedback: What’s your favorite type of soup? This soup is high on the list for me, but Broccoli cheddar and Butternut Bisque are not far behind!

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Comments

Anna K

Hey there I just stumbled on to your blog… Im am so happy because I am just in middle of a low intensive detox.
mainly greens chicken breast and white fishes egg whites etc…
Now Im moving into the phase of adding different colors this week as its into my 5th day SO THIS IS PERFECT for me to enjoy…
The picture also looks delicious…
Im going to try adding some chopped kale in here also…
Thank you so very much… you added to my motivation to continue with my healthy conscious eating habits…

Andrev

I made this for a 2nd time recently and I had forgotten how flavorful this is. The leftovers taste amazing…I am making it again this week!

AbiKale

Will you share the instructions for making this in the VitaClay?

Kathy

Hi, Megan.

I made this soup – my fist attempt at making chicken soup – and I couldn’t believe how fast it cooked up. Previously, I avoided making soup because I thought a good soup would take hours. Not true with this recipe.
Also, it tasted very yummy. The soup tasted like the ready made hot soups that you pay a lot of money for in the restaurant and grocery store.
Overall, I found this recipe is a good base to add my own twist. Here are my substitutions/additions: I used spinach instead of green beans, low sodium organic chicken broth instead of water, boneless skinless chicken thighs instead of chicken breast, added 1/2 cup of pastina pasta, and also added parsley, marjoram, oregano, rosemary, and basil along with thyme – Italian seasoning will also work if you don’t have the individual herbs. The soup was a bit bland for my father’s taste so I added a pinch of iodized sea salt to his bowl and it was perfect. The next time I make this soup, I will add chopped up hard boiled eggs to make it more like the Chicken Escarole soup that they serve in the Italian restaurants where I live.
Good soup!

Carly

Have made this a few times. It really hits the spot! Any idea how many calories per serve?

crane

Using leg meat, the soup was oily. Under that layer, the broth tasted not much more than salty, maybe this is from loss of taste buds

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