Chicken Vegetable Soup – Andie’s Recipe
A Nourishing, Flavorful Chicken Vegetable Soup for Chilly Days
Chicken Vegetable Soup Andie’s Recipe. This warming and wholesome chicken vegetable soup is packed with nutrients and fresh flavors. Perfect for a cozy winter meal, it’s both refreshing and satisfying. A special thanks to Andie, a fabulous client, for sharing this delicious recipe!
Ingredients (Serves 4–6)
- 1 clove garlic, minced
- 1 large onion, diced
- 1 teaspoon turmeric (dried) or 1 tablespoon fresh turmeric, grated
- 1 tablespoon coconut oil
- Water or stock, enough to cover the chicken
- 1 whole organic/free-range chicken, washed and skinned (or bone-in chicken pieces)
- 4–6 handfuls of vegetables, diced (pumpkin, sweet potato, zucchini, carrot, celery, broccoli, cauliflower, spinach, choy sum, or silverbeet)
- 2 limes, juiced
- 1 handful fresh basil, chopped
- 1 handful Vietnamese mint, chopped
- Cracked pepper & sea salt, to taste
- Cayenne pepper, optional
How to Make Chicken Vegetable Soup
1: Sauté the Aromatics
- Heat a large pot over medium heat.
- Add coconut oil, garlic, onion, and turmeric.
- Cook until the onions turn soft and translucent.
2: Cook the Chicken
- Pour in water or stock, then add the chicken.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
3: Add the Vegetables
- Stir in diced vegetables and continue simmering for another 30 minutes.
4: Finishing Touches
- Let the soup cool slightly, then remove all bones.
- Add lime juice, fresh herbs, salt, and pepper. Adjust seasoning to taste.
Enjoy This Nourishing Bowl!
This soup is great for meal prep and freezes well for later. Serve warm and enjoy the comforting flavors. If you love it, share it!
