Chicken Soup with Vegetables Recipe Video

This Chicken soup with vegetables is the ultimate comfort food that I can offer my family when any one of them is just not keeping fine. This rich, nourishing and healthy soup would do the trick of cheering them up in no time. This is an easy and simple recipe to a delicious homemade soup.


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthy++Servings8
DishMain Ingredient
Interest GroupHealthy,


 Whole chicken10 1⁄2 Pound, halved down the back with the necks and gizzards (no liver ) (3 Whole Birds)
 Whole black peppercorns1 Tablespoon
 Yellow onion1 Large, unpeeled, scrubbed, root end removed, and quartered
 Celery stalks2 , cleaned and sliced with leaves
 Carrots2 , scrubbed and sliced
 Parsnip1 , scrubbed and sliced
 Parsley sprigs3
 Cold water3 Liter (To Cover)
 Unsalted butter4 Tablespoon (Around 0.5 Stick)
 Leeks3 , trimmed, cleaned and thinly sliced/ see video, to measure 3 cups
 Celery stalks3 , trimmed and sliced on the diagonal into 1/3 inch slices
 Carrots4 Large, scrubbed and sliced on the diagonal into 1/3 inch slices
 Turnip/2 peeled parsnips, scrubbed and sliced on the diagonal1 , peeled and sliced into wedges
 Chicken stock/Doctored canned chicken broth (see instructions)6 Quart (See Video)
 Ripe tomatoes3 , peeled, seeded and coarsely chopped (see video)
 Frozen green peas/Sweet fresh green peas1 Cup (16 tbs), thawed
 Shredded spinach leaves4 Cup (64 tbs), firmly packed, well-rinsed, trimmed
 Chopped italian parsley1⁄4 Cup (4 tbs) (Flat Leaf Variety)
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 1748 Calories from Fat 946

% Daily Value*

Total Fat 105 g161.6%

Saturated Fat 31.9 g159.5%

Trans Fat 0 g

Cholesterol 483.9 mg

Sodium 1604.7 mg66.9%

Total Carbohydrates 61 g20.2%

Dietary Fiber 7.6 g30.3%

Sugars 21.7 g

Protein 134 g267.1%

Vitamin A 279.6% Vitamin C 88.8%

Calcium 22.9% Iron 58%

*Based on a 2000 Calorie diet


1) To poach the chicken: Rinse and dry the chicken pieces and gizzards (reserve livers for another use). Place the chicken and all of the remaining poaching ingredients in an 8-quart Dutch oven or heavy-bottomed pot and cover the solids with cold water. Cover pot and bring mixture to a boil over medium-high heat. Reduce heat to very low and simmer chickens until tender but not dry, about 30 minutes. Use a slotted utensil to remove the chicken to a large bowl to allow the pieces to become cool enough to handle. Remove the meat from the chicken, tear into chunks and set aside for the soup. Return the chicken carcasses, including skin and all other parts, to the pot of poaching ingredients and use to replenish your supply of stock for use at a later date (see the note following this recipe).

2) To sweat the soup vegetables: Melt the butter in a 10-inch deep-sided skillet over medium heat. While it melts, tear off a sheet of waxed paper (large enough to cover the bottom of the pot) and brush some butter on one side of the paper. Stir the leeks, carrots, celery and parsnips or turnips into the melted butter. Toss to combine to lightly coat the vegetables with butter, and then place the greased side of the waxed paper directly on top. Reduce heat to very low and let vegetables sweat until wilted and only slightly tender, 8 to 10 minutes.

3) To simmer the vegetables: In an 8 to 10-quart soup-pot, bring stock to a boil and reduce heat so stock just simmers. Add the sweated vegetables to the stock and simmer (covered) over very low heat until crisp tender, about 15 minutes. Remove from heat.

4) To assemble the soup: Stir the chicken chunks into the soup pot along with the chopped tomatoes, peas, shredded spinach, if using, and chopped parsley. Add salt and freshly ground pepper to taste.

5) To serve: Reheat the soup gently, but thoroughly, until very hot. Taste for seasoning and adjust before serving. Ladle piping hot soup and vegetables into warmed bowls. Serve immediately.

6) To replenish your stock supply: Return the poaching mixture with the chicken bones to a boil. Reduce heat to low and simmer uncovered until the stock is rich with a golden color, 1 to 2 hours. As stock simmers, occasionally press hard on the solids to extract all of their goodness.

Low-Fat Variation: Although the addition of butter will produce a richer tasting soup, you can omit it entirely by adding the fresh vegetables directly to the stock instead of sweating them.

Timing is Everything:
• The stock can (and should) be made way ahead and, after removing the fat, be stored in the freezer.
• Any leftover soup can be frozen in securely covered, heavy-duty freezer containers for several months. (Be sure to label the containers with both the date and contents.) Thaw overnight in the refrigerator and reheat very gently.
• The vegetables, as well as the poached chicken for the soup can be prepared (assembled) a day ahead and kept in separate, well-covered bowls, in the refrigerator.
• The soup can be fully assembled 1 day ahead, cooled, covered and refrigerated. To refrigerate the soup in the pot, pull a clean kitchen towel over the top and then apply the lid. The towel will prevent any accumulated condensation from falling into the soup and diluting the flavor.

Editors Review

This Chicken Soup with Vegetables is a heart warming dish. It is perfect for someone who is not feeling well, as it has a magical touch. Watch this video to learn the secret of this magical soup.


LizzieMarieCuisine profile page

LizzieMarieCuisine says :

Hi Lauren, Whenever I make a roasted chicken (stuffed with fresh quartered lemons and thyme or rosemary) and have cleaned most of the meat off the bones, I pop the carcass into a large freezer bag and place in the freezer. When I have two of these bags in the freezer, I set aside a couple of hours to make chicken stock with these leftovers. The flavor of homemade stock is amazing. Warmly, Lizzie Marie Cuisine feeding body & soul
Posted on: 8 October 2007 - 2:48pm
shantihhh profile page

shantihhh says :

Chicken Soup is wonderful-comfort Soup-"makes you all better!" Your recipe is great one and wonderful as a jumping off point to create a personal best soup. For our gang it's got to have the real medicine i.e. garlic. I also often add a curry/masala and of course some chiles. It's all about what our families love, and ours loves flavour that is in your face. Even a nice home made pasta is lovely in this chicken soup, or semolina dumplings like they do Serbia. Then you want no extra spice and plenty of broth.
Posted on: 18 September 2007 - 11:46pm
Bianca profile page

Bianca says :

This is great. Next on my 'To Try' list.
Posted on: 18 September 2007 - 10:57pm