Hearty Chicken Vegetable Soup

I don’t think I am alone when rainy/chilly weather makes me think of a nice bowl of hot soup. Summer is approaching but there are still a few rainy/cool days ahead of us. Why not warm up with a hearty soup?

Homemade soup isn’t difficult to make but it does take time. Set apart a couple of hours on a weekend or a day when you don’t feel rushed.

Here are the ingredients you will need:
  • 1 whole chicken (all natural)
  • 2 boxes of chicken stock (32 oz. each)
  • 2 cups whole grain pasta
  • 3 bell peppers (colors of your choice)
  • 2 carrots
  • 1 parsnip
  • 1 turnip
  • 1 red onion
  • 4 stalks of celery
  • 2 red potatoes (if desired)
  • 8 bay leaves
  • 2 teaspoons of basil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Makes 12 servings (1 ½ cups each)
Directions:
  1. Remove chicken from wrapper, rinse it out and place in large soup pot. Add water to cover the chicken.
  1. Cut up 2 stalks of celery, 1 pepper, ½ onion in large pieces and add to chicken. Add 1 tsp. basil, 4 bay leaves, ½ teaspoon salt and ½ teaspoon pepper also to the pot. 
  2. Cook chicken on top of stove at medium heat for approximately 2 to 3 hours. This will not only cook your chicken but serve as your chicken stock.
  3. While the chicken is cooking, peel and chop all vegetables that were not used in the stock.
  4. Cook noodles according to package directions.​
  1. You may want to pan sauté the vegetables in a little bit of oil before you add them to the soup.
  2. Once chicken is done cooking, (you can test it by checking if the meat falls easily off the bone); debone the chicken in a strainer. I also discard all the large vegetables too at this time as I’m not a fan of their mushy texture.

  1.  Strain the juice/stock into the fresh soup pot.
  1. Add the 2 boxes of stock, chicken and your vegetables to the soup. Stir. 
  2. Simmer on stove for approximately a half hour.
  1. Enjoy!!! Yummy… I feel so proud when I make this delicious soup and all from scratch. 
  2. If you are like me… I usually cut more vegetables than I need. I just freeze these until the next time I make this hearty soup.

Nutrition Facts: 1 ½ cup
Calories: 207
Total fat: 3.6 g
Saturated fat: 0.8 g
Cholesterol: 57.2 mg
Sodium: 578.1 mg
Potassium: 661.8 mg
Total carbohydrate: 20.5 g
Dietary Fiber: 3.2 g
Sugars: 2.1 g
Protein: 24 g

About the Author

Deb is a registered dietitian for Prevea Health’s LeadWell corporate health and wellness program, a role that allows her to share her commitment to healthful living. She graduated with her bachelor’s and master’s degrees from the University of Wisconsin - Stevens Point and completed her dietetic internship with Harper Hospital in Detroit. After graduation, Deb worked for area nursing homes until she joined HSHS St. Mary’s Hospital Medical Center in 1999. Her understanding of the importance of good nutrition started when she was very young as she tried to help her father with his medical conditions. Her passion for wellness and nutrition continues as she helps people incorporate lifestyle changes into their everyday lives.