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
- 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
- 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.
Per serving: Calories: 198, Carbohydrates: 8, Fiber: 2, Protein: 25, Fat: 6
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!