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Chicken Soup with Fresh Vegetables

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I love making soup this time of year. It’s still cold and with so many people getting sick I figured making chicken soup is both good for you and comforting.

This recipe is a variation of my regular chicken soup recipe. The difference is you add these fresh vegetables in the final minutes of cooking. The veggies stay nice and crispy firm 🙂

You’ll need:

whole chicken

1 small onion

3 cloves garlic

bay leaf

1 bunch broccoli

1/4 head cauliflower

handful of asparagus

sea salt and pepper to taste

Place your chicken In a large stockpot.

Add onion, garlic and the bay leaf. Bring to a boil. Turn down heat enough to keep a slow simmer boil. Simmer for at least 1 1/2  to 2 hours.

Remove the chicken and the bay leaf. Set aside to cool so you can remove the chicken without burning yourself.

Remove all the chicken from the bones. It should fall off the bones.

Put the chicken back into the broth. Keep the broth on a low simmer.

Now chop up the broccoli, cauliflower, and asparagus into bite-size pieces. Put into a simmering broth

Simmer for 5 minutes or until the vegetables softened a bit.

Serve with a nice slice of crispy bread 🙂 You can add any vegetables that you like. My family loves these three.

 

 

Calories 300 kcal

Ingredients

  • 1 small onion
  • 3 cloves garlic
  • bay leaf
  • 1 bunch broccoli
  • 1/4 head cauliflower
  • handful of asparagus
  • sea salt and pepper to taste

Instructions

  1. Place your chicken In a large stockpot.
  2. Add onion, garlic and the bay leaf. Bring to a boil. Turn down heat enough to keep a slow simmer boil. Simmer for at least 1 1/2  to 2 hours.
  3. Remove the chicken and the bay leaf. Set aside to cool so you can remove the chicken without burning yourself.
  4. Remove all the chicken from the bones. It should fall off the bones.
  5. Put the chicken back into the broth. Keep the broth on a low simmer.
  6. Now chop up the broccoli, cauliflower, and asparagus into bite-size pieces. Put into a simmering broth
  7. Simmer for 5 minutes or until the vegetables softened a bit.

Recipe Notes

Serve with a nice slice of crispy bread 🙂 You can add any vegetables that you like. My family loves these three.

Nutrition Facts
Amount Per Serving
Calories 300 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 250mg11%
Potassium 2548mg73%
Carbohydrates 61g20%
Fiber 21g88%
Sugar 18g20%
Protein 22g44%
Vitamin A 3788IU76%
Vitamin C 623mg755%
Calcium 359mg36%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

6 thoughts on “Chicken Soup with Fresh Vegetables”

  1. Grandma Kc says:

    I never would have thought to add broccoli, cauliflower or asparagus to my chicken soup and they are 3 of my favorite things! I will definitely try this! Thanks!

  2. Rosey says:

    I’m visiting from the Follow Who hop. This looks really hearty and delicious.

  3. Miz Helen says:

    Good Morning,
    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a lovely week and come back soon!
    Miz Helen

  4. Judy Haughton-James says:

    I love chicken soup Diane! I have never had vegetables in my soup. Thanks for sharing this great idea on Creative Monday. Enjoy the rest of your day.

  5. Connie says:

    I love chicken soup, and it is so good for you. thanks for linking with me 🙂

  6. Jen Rodrigues says:

    Never saw a chicken soup recipe with broccoli. I need to try this out. It’s getting colder nights out here and this would be perfect to make on those nights.

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