Cold Weather Vegetable & Chicken Soup Recipe Is Loaded With Flavor & Nutrition by Donna John

If you're feeling a little under the weather, are chilled to the bone or just want a bowl of flavorful chicken soup, here's the perfect chicken soup recipe. This easy chicken soup recipe is full of nutritious vegetables like broccoli, squash, potatoes, carrots and mushrooms.

To make this chicken soup recipe you will need a whole chicken, onion, celery, broccoli (check out the health benefits of broccoli), red potatoes, carrots, zucchini, yellow squash, fresh mushrooms (mushrooms may reduce your cancer risk), chicken bouillon, pasta and seasonings of choice. The broccoli florets cook down and become part of the broth, which makes it not only rich tasting, but colorful. This chicken and vegetable soup recipe is even better the next day.

Have you ever wondered why we turn to chicken soup when we're not feeling well? Chicken soup is an excellent source of vitamins, minerals, proteins and calories we need when we're sick. The broth is also a great way to get fluids and electrolytes into your body, especially if you're having intestinal and stomach issues.

Serve this healthy chicken soup for lunch or dinner with your favorite side dishes. Feel better and enjoy a bowl of this soup ASAP (sick or not).

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 12

Ingredients

• 1 whole chicken (about 3 pounds)
• 1 onion, chopped
• 3 - 4 ribs celery, chopped
• 1 crown broccoli florets, cut up
• 4 - 5 red potatoes, cut into quarters
• 1 cup sliced carrots 
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 8 ounces sliced or whole mushrooms
• 2 - 3 tablespoons Better Than Bouillon or chicken bouillon granules
• Morton Nature's Seasons, to taste (or your favorite seasoned salt)
• 1 - 2 cups short pasta, optional (I used rotini pasta)

Recipe Notes

• I like to add some parsley flakes at the end of cooking.

• I used roasted chicken flavor Better Than Bouillon.

• You can swap out or add any vegetable you'd like. Green beans, corn, peas, turnips or winter squash would work well.

• Store the soup in an airtight container in the fridge. Reheat in the microwave or on the stovetop in a saucepot. 

Here's how to make it: 

1. Put the chicken, onion and celery into a large soup pot. Cover with water and season with a little salt and pepper. Cook at a gently simmer until chicken is cooked through, about 30 minutes, depending on size of chicken. Remove the chicken to a plate and allow to cool.
   
2. Add the broccoli, carrots and potatoes. Cook until potatoes are almost tender, about 15 minutes.
   
3. Shred the cooled chicken from the bone and return to the pot. Add the zucchini, yellow squash, mushrooms and bouillon. Season with Nature's Seasonings, to taste. Continue to cook until vegetables are tender, about 10 to 15 minutes.
   
4. Add some parsley flakes, for more color, if desired. Taste and add more seasonings, if needed. 
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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