What Makes This Recipe So Good
This chicken vegetable soup is super filling and nutritious, with tons of good-for-you ingredients that taste good, too. Nutrient-dense vegetables, anti-inflammatory turmeric, protein-packed chicken and broth… It’s a must-make feel-better recipe for cold and flu season.It’s a great option when you’re short on time. This soup comes together in less than 30 minutes – perfect for those busy nights when you don’t really feel like cooking. You can also make it ahead of time and refrigerate it in an airtight container. It’ll keep up to 5 days! You can put basically any vegetables you want into a chicken vegetable soup, so it’s a great way to make sure nothing in your fridge or freezer goes to waste.
Key Ingredients
Produce – I used frozen corn, frozen green beans, onion, zucchini, and baby spinach in my chicken vegetable soup. You can use whatever you like, though! Add potatoes or okra or diced tomatoes or celery or mushrooms or kale. Anything goes!Turmeric – So, this is an optional ingredient, but I super recommend it. Turmeric adds a little spice and color to the soup, but it’s also an antioxidant with anti-inflammatory properties. If you’re a fan of turmeric, be sure to try my Coconut Curry Turmeric Chicken (Whole30, Anti Inflammatory) and my Iced Golden Milk Latte (Paleo, Vegan).Chicken – Use white or dark meat, cook your own or buy a rotisserie chicken, shred it or dice it. It all works in chicken vegetable soup! If you’re not sure the best way to tackle this ingredient, check out my posts on Instant Pot Frozen Chicken Breast, Air Fryer Chicken Breast, Air Fryer Whole Chicken, and The Best Shredded Chicken.
Chef’s Tips
For even more of a nutrient boost, use bone broth instead of chicken stock. It has a richer flavor, but it’s also full of protein and collagen, and the gelatin in it does wonders for your gut and digestive health. You can use store-bought bone broth, but making your own in the Instant Pot or slow cooker is SUPER easy! I like to make my own chicken stock in the Instant Pot, too.If you’d like an even heartier chicken vegetable soup, serve it over cooked rice or noodles. This soup is super filling all on its own, but sometimes I really like the extra texture and flavor that rice or pasta can give it.Freezer meal? You bet! Just let the soup cool completely, then portion it into freezer-safe airtight containers or sealable plastic freezer bags. The soup can be frozen up to 3 months, carrying you through those frigid winter months. Let the frozen soup thaw and then warm it on the stove or in the microwave when you’re ready to eat.
Warm Up with These Soup Recipes, Too
Sweet Potato SoupInstant Pot French Onion SoupSlow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)Cream of Mushroom SoupRed Cabbage SoupInstant Pot Chicken and Rice Soup
