Nov 09

Everyday Chicken Vegetable Soup

I love this recipe for many reasons. First, it’s so easy to prepare. Using one of the cartons of good quality chicken broth can really cut your time with all the preparations. Second, the soup is just perfect for a light meal, snack, lunch, or dinner. Add a tossed salad and a dinner roll for a more substantial meal.

Isn’t there something about chicken soup that just warms you up and makes you feel better when you’re not feeling your best? I think so. I read somewhere that people who ate chicken soup with the flu actually felt better faster. If this is true than great!

You will find a whole batch of soup recipes right here on Skinny Sweets Daily. Here’s a roundup of some of our favorites and a few from our fabulous food blogger friends: 9 Warm You Up Soup Recipes. Enjoy this recipe and these too. Hey! We still have more! Check them all out!!

Everyday Chicken Vegetable Soup

Serves 4 to 6 bowls for a main course. Easily double for a larger crowd.


  • 1 quart good quality chicken broth, I used low sodium
  • 2 cups cold water or 1/2 quart more chicken broth
  • 1 to 2 cups cooked chicken, I used a rotisserie chicken
  • 1/2 to 1 bag shredded carrots
  • 3/4 cup frozen mixed veggies
  • 1 medium yellow onion, chopped or sliced thinly
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 tsp ground thyme
  • 1/2 tsp onion and garlic powder
  • 1 tbsp olive oil
  • 1 to 2 all natural bullion cubes, NO MSG added
  • 1/2 -3/4  cups uncooked shell noodles



  1. In a large pot, add oil and toss in veggies, cook over low to medium heat just until you smell the onions and the carrots get a little color. Keep stirring so not to burn. (This brings out the sweetness in the veggies) This takes about 3 minutes.
  2. Add in water, stock and all the seasonings along with the bullion cubes.
  3. Bring up to a boil and then slightly cover and let simmer for about 45 minutes. While the soup is cooking, in  a separate medium pot, cook noodles to al dente. Put noodles in soup and cook the last 15 minutes.
  4. Taste for seasoning. Add a drop more salt if needed but try not to over salt. If this happens, add a peeled potato and cook another 15 minutes then discard the potato.


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