Warm, nourishing, and loaded with immune-supporting ingredients—this chicken vegetable soup is comfort in a bowl. Whether you're battling winter sniffles or simply craving a nutrient-rich, one-pot meal, this recipe delivers with its balance of protein, fiber, and healing herbs.

Boiled from scratch with a whole chicken or your choice of parts, this soup is steeped in homemade bone broth, fresh vegetables, and spices like turmeric and oregano for a flavorful, anti-inflammatory kick. It’s dairy-free, gluten-free, and perfect for make-ahead meal prep.

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Ingredients

• 2 quarts water (or chicken bone broth)

• 1 whole chicken (or 2–3 chicken breasts or legs)

• 4 celery stalks, chopped

• 3 large carrots, chopped

• 2 medium onions, diced

• 5 garlic cloves, minced

• 6 eggs (optional, for an egg-drop texture)

• 1 tbsp salt

• 1 tsp black pepper

• 2 tbsp cumin

• 1 tbsp curry powder

• 2 tbsp oregano

• 2 tbsp basil

• ½ tsp cayenne pepper

• 1 tbsp parsley

• 1 tbsp garlic powder

• 1 head broccoli (or 1 bag frozen)

• 1 package mushrooms, sliced

• 1 bag spinach (fresh or frozen)

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Instructions

1. Start the broth:

Pour water into a large stockpot and add the whole chicken. Bring to a boil and cook until the chicken is done (about 30 minutes). Remove and set aside to cool.

2. Prep your veggies:

While the chicken boils, chop celery, carrots, onions, and garlic.

3. Begin the flavor base:

Add chopped veggies and all herbs/spices into the boiling broth. Simmer until just tender, about 10–15 minutes.

4. Add protein and greens:

Shred cooled chicken into bite-sized pieces. Dice broccoli and mushrooms. Add chicken, broccoli, mushrooms, and spinach into the pot.

5. Optional egg drop style:

Beat eggs in a small bowl. While stirring soup gently, slowly drizzle in the eggs to create ribbons, just like egg drop soup.

6. Final simmer:

Boil for 2 more minutes until eggs are cooked. Remove from heat and serve hot.

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Topping & Serving Ideas

• Chopped avocado for healthy fat

• A squeeze of lemon for brightness

• Fresh cilantro or green onions

• A dollop of pesto or harissa

• Side of sourdough or gluten-free bread

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Nutritional Info (Per 1 Cup Serving)

• Calories: 90 kcal

• Fat: 4g

• Protein: 8g

• Carbohydrates: 6.1g

• Fiber: 2.1g

• Sugar: 1.9g

• Cholesterol: 69mg

• Sodium: 138mg

Yields about 18 cups of soup. Perfect for freezing or feeding a large family.

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Why You’ll Love This Recipe

This isn’t your average chicken soup. It’s hearty, herby, and intentionally crafted to support your immune system and digestion. The addition of turmeric and cayenne gives it a healing warmth, while the eggs and mushrooms add protein and umami.

Because it’s dairy-free, low-glycemic, and high in nutrient-dense vegetables, it fits nearly every dietary need—from paleo to Whole30. Best of all? It comes together with just 15 minutes of prep and one pot.

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Make-Ahead and Storage Tips

Refrigerator:

Store in an airtight container for up to 5 days. Reheat on stovetop.

Freezer:

Freeze in individual portions for up to 3 months. Thaw overnight in the fridge or reheat directly in a pot.

Meal Prep Tip:

Double the batch on Sunday and enjoy nourishing lunches all week long. You can also make just the broth ahead and freeze it for use in soups or sauces.