Chicken and Vegetable Soup
2013 – Gluten Free Living
We love Chicken and Vegetable Soup any time of the year! Fall is finally here in Texas. So it’s a great time to roll out those comforting, hot soup recipes everyone loves this time of year. Chicken and Vegetable Soup is a delicious concoction filled with lots of great garden veggies. It’s extremely low calorie, gluten free and healthy. It’s also dairy free.
I made this soup a couple of weeks ago when I was wanting hot lunch meals rather than salads or sandwiches. It really hit the spot. I’ve flavored this soup with four different fresh herbs that provide wonderful flavor. I used the convenience of a rotisserie chicken and chicken broth. But you can easily cook off your own chicken and make your own chicken broth for this recipe too.
This soup is pretty easy to throw together. Plus, there’s no reason why you couldn’t pile all the ingredients in a crockpot to cook it up too. I was wanting a meal a little sooner and didn’t want to wait four or five hours which is the only reason I didn’t use my crockpot on this recipe.
For those who have a garden this is a great soup to make up anytime of the year. If you want to use up peas, carrots, potatoes, celery, onions, bell peppers, or corn, this is the recipe for you. You can also add leeks to this soup which add an awesome flavor and texture to the soup. If you’ve never cooked with leeks before you don’t know what your missing. They are wonderful!
Anyway, the flavors in this soup can’t be beat. If you want a vegan version, eliminate the meat and use vegetable broth instead. I thought Chicken and Vegetable Soup turned out marvelous with the chicken added to it, and this would also be a fantastic way to use up leftover Thanksgiving turkey and broth, too!
This is an extremely tasty soup recipe that’s healthy, really low in calories, gluten and dairy free. Chicken and Vegetable Soup is terrific if you want something warm and comforting on a cold, winter night. It’s really not all that difficult to make, though it does take a few minutes to chop up the veggies and pull the chicken off the bone. This is a savory, flavorful soup your whole family will enjoy. Plus, you can eat as much of it as you want!, whenever you want. 🙂 Try a cup, or two, or three, or four…..you get it, of this lovely soup. Yum.
I initially posted this recipe in November 2013. I recently remade this soup (June 2020) and snapped a few new pictures. I also cut the recipe in half because the original recipe was so large. This mouthwatering soup is hearty and satisfying.
Chicken and Vegetable Soup is a savory, flavorful soup that your whole family will enjoy during these cool, fall nights!
Chicken and Vegetable Soup is healthy, very low calorie, dairy and gluten free.
I made this recipe on top of the stove. But you can just as easily throw everything in the crockpot and cook it that way, too.
Whether you serve this with bread or oyster crackers, this soup is fantastic.
Here’s what I did.
I used these ingredients.
Pour chicken broth into a large stockpot and place over medium to medium-high heat. Add chicken.
Add matchsticks carrots, celery, yellow and red bell peppers, red onion, red potato, tomatoes and frozen peas.
Stir to combine.
Season with fresh parsley, rosemary, thyme, basil, salt and pepper.
Stir to combine. Simmer about 20-30 minutes until vegetables (especially the potatoes) are cooked through.
Add corn. I didn’t have any fresh or frozen corn so I used canned instead.
Heat through and serve.
Serve with oyster crackers, French brad, gluten free crackers or one of my favorites: Pumpkin Pie Biscuits!
Garnish with fresh parsley, if desired.
To serve: Ladle soup into soup bowls and garnish with fresh parsley.
This lovely soup is chocked full of veggies and flavor. One of the nice things about this soup is it is really low calorie since the base is not made with dairy.
Here’s the recipe.
CHICKEN AND VEGETABLE SOUP
(My own concoction)
- 4 cups cooked chicken
- 5-6 cups chicken broth
- 3 cups matchstix carrots
- 2 ribs celery, sliced diagonally
- 1 cup diced red onions
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2 very large red potatoes, washed, unpeeled, cubed
- 6 Roma tomatoes, sliced in ½-inch pieces
- 2 cups frozen peas
- 1 can corn, drained (or use 2 cups fresh or frozen corn)
- ½ cup chopped parsley (or more, if desired)
- 1 tbsp. fresh rosemary (or more)
- 1 heaping tablespoon fresh thyme (or more)
- .75-oz. basil, chopped (or more, if desired)
- 2 tsp. salt
- ¾ tsp. pepper
- fresh parsley for garnish
- Cook off a whole chicken and debone, reserving chicken broth.
- Cut chicken in bite-sized pieces. (Or use rotisserie chicken and canned chicken broth.)
- Bring to a boil over medium heat.
- Add carrots, celery, onions, bell peppers, potatoes, tomatoes, and peas.
- Add parsley, rosemary, thyme, basil and salt.
- Stir to combine.
- Cover with lid.
- Simmer mixture about 20-30 minutes or until veggies are tender.
- Stir in corn and heat through.
This is a great way to use up leftover turkey and turkey broth if you desire!
Aren’t you ready to dig in to this terrific soup?
Chicken and Vegetable Soup isn’t too difficult to make and it’s a great way to use up leftovers and make sure your family eats their veggies!
This delicious comfort food recipe is mouthwatering.