Classic Chicken Vegetable Soup

When the cold weather hits, my husband inevitably asks me to make the chicken vegetable soup he ate growing up. He remembers his mom making it when he was sick and always finds it comforting.

I normally don’t eat many starchy carbs like potatoes, peas and corn, but whenever I’ve tried to substitute different veggies in the past, it just wasn’t the same for him.

No matter how you make it, studies support the healing and cold-fighting effects of homemade chicken soup. It’s full of vitamins A and C and other antioxidants, magnesium, phosphorus, gelatin, healthy fat, and the amino acids from the protein are used to build antibodies that fight infection.

But the real magic is in the broth. If you first make a bone broth in your slow cooker letting it simmer for 12-24 hours, even better. Adding that nutrient, mineral-rich broth is very medicinal to the body and will significantly boost your soup’s healing power.

Let me know if you want to know how I make my chicken bone broth and I’ll share that recipe too!

Classic Chicken Vegetable Soup💕

1 organic, pasture-raised chicken, cut into parts
1 organic onion, large dice
2 organic celery stalks, diced
1 organic large carrot, cut into larger 2-inch chunks
2 organic large carrots, chopped into bite-size rounds (added later in cooking process)
2-3 garlic cloves, minced
1 bunch of Italian-leaf parsley, rinsed, kept whole and tied together with string
Filtered water and some chicken bone broth if you have
4-6 organic new potatoes, quartered
1/2 bag of organic frozen green beans
1/2 bag of organic frozen peas
1/2 bag of organic frozen corn
Sea salt and fresh-cracked black pepper

– Rinse chicken and place in large soup pot. Add onion, celery, the one carrot cut into larger chunks, garlic and tied parsley.
– Add whatever chicken bone broth if you have and fill the rest of the pot with filtered water. Bring it to a boil.
– Once it comes to a boil, turn down to a simmer.
– As it simmers, periodically skim the fat scum off the top.
– Once the chicken is cooked, pull it out along with the parsley. While the chicken is cooling, add the potatoes, remaining carrots and frozen green beans.
– Then after 5 minutes, add the peas and corn.
– Season with sea salt and black pepper.
– Once the potatoes and frozen veggies are done, it’s ready to eat.
– Serve over a bed of greens, and top with avocado, fresh parsley or cilantro. You can also add some cooked brown rice to your bowl to give it more substance.


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