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This Chicken Vegetable Soup is ultra-comforting and packed with healthy vegetables. The flavor reminds me of Chicken Noodle Soup, just without the white pasta! It’s perfect for those following a Paleo or Whole30 plan, or for those looking for a low-carb meal idea.
This soup is just about as straight-forward as it gets, but I think its appeal is in its simplicity. You don’t need much more than fresh vegetables and herbs to give soup an amazing flavor.
Speaking of, you might be surprised to see that I don’t call for vegetable or chicken broth in this recipe. That’s because I don’t think it’s necessary!
Using stock takes extra time if you make it yourself, or extra money if you buy it, and I think you get all the flavor you need by simply having the chicken, vegetables, and herbs simmer in water (which is the base of a good stock, anyway).
Just make sure you season your soup with plenty of salt to compensate for the lack of broth. I like to use mineral-rich pink Himalayan salt, or Real Salt, when I cook for the added nutrient boost. (Eating salt may even help improve your sleep, according to this small study.)
Making soup is a great way to get rid of anything that’s starting to wilt in your fridge, so feel free to use any seasonal vegetables and herbs you have on hand. I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week. (My son likes to simply sip the broth when it’s chilly outside!)
This soup is a properly combined way to enjoy animal protein, but for those of you who would rather avoid chicken, try using cooked chickpeas for a plant-based source of protein instead.
Classic Chicken & Vegetable Soup
Ingredients
- 1 tablespoon coconut oil , or ghee
- 1 yellow onion , chopped
- 2 garlic cloves , minced
- 1 pound organic boneless chicken breasts , cut into 1-inch chunks
- 2 large carrots , chopped (about 1 cup)
- 3 celery stalks , chopped (about 1 cup)
- 1 cup fresh or frozen green beans , chopped into 1-inch pieces
- 4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- 2-3 teaspoons fine sea salt
- freshly ground black pepper
- 4 cups of water
Instructions
- In a large stockpot, melt the coconut oil over medium heat and gently saute the onion, garlic, and chicken for about 5 minutes, until the onion is tender and the chicken is starting to lose its pink color.
- Add in the carrots, celery and green beans, thyme, 2 teaspoons of salt, a few grinds of black pepper, and 4 cups of water. Bring the water to a boil, then lower the heat and cover the pot with a lid. Let the soup simmer until the chicken is cooked through and the vegetables are tender, about 20 to 25 minutes.
- Season with additional salt (I usually add another teaspoon) and pepper to taste, and serve warm. Leftover soup can be stored in an airtight container in the fridge for up to a week.
Notes
Nutrition
Per serving: Calories: 198, Carbohydrates: 8, Fiber: 2, Protein: 25, Fat: 6
Recipe Notes:
This recipe is totally adaptable, especially since you can taste the soup and adjust the seasoning once the chicken is cooked through. Feel free to add any other seasonings or veggies you like, and please leave a comment below if you try something different. We can all benefit from your experience!
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Reader Feedback: What’s your favorite type of soup? This soup is my family’s favorite by far, but we also love my Curried Butternut Squash Soup and this Mexican Chicken Soup.
Mari
Just made this tonight! I used homemade chicken broth (not something I typically have on hand but ugh, so good), doubled the carrots and celery, chopped one zucchini instead of green beans, and used a loooot of garlic lol. I blended half of it for texture and it is sooo delicious!! This is a really great base recipe and I appreciate how adaptable it is. Thanks!!
Jerri
Do notttttt put more coconut oil than the recipe takes . I doubled the recipe and my soup taste like coconut oil i am so sad
heidi marquardt
Hello Megan, do you have luck instructions for the InstantPot? I’m new to using it and want to use it to make this soup
Thank you!
Megan Gilmore
I would cook this for 10 minutes at high pressure with a 10 minute natural release. Sometimes chicken breasts get a rubbery texture when submerged in liquid, so if you have chicken thighs they’d probably be more of a guarantee.
Vera
I leaved my comment below as I did it with chicken breast, and it was tender.
Vera
I made it in Instant pot, just sauteed chicken first, along with vegetables and herbs, then added some green lentils and put on High pressure on 8 minutes. And it was great!