Simple From Scratch Chicken Vegetable Soup Recipe

No bone broth on hand for chicken soup? No problem! With only about 20 minutes of prep and two hours of cooking on the stove, this nourishing chicken vegetable soup is ready to serve in just about two and a half hours.

How I Use To Make Chicken Vegetable Soup

I’ve made chicken vegetable soup from scratch for years. In the past, I have used a leftover roast chicken, picked all the meat off and made broth from the bones. Then I’d strain out the bones and either freeze the broth or use it right away to make soup.

This is still a great way to make chicken vegetable soup. But sometimes I want chicken vegetable soup for dinner and I don’t have any bone broth on hand. Making bone broth is time consuming, even in the instant pot.

What’s Different About This Chicken Soup Recipe

The difference with this chicken vegetable soup recipe is I don’t use bone broth! What! We’ve all heard how great bone broth is, right? Well, I’ve recently found out that meat stock has some amazing benefits as well.

What is Meat Stock?

Meat stock is a lot of meat and a few bones cooked for a short period of time, just around two hours. This is the recommended way to make broth if one is going on the gut healing GAPS diet. From what I understand, meat stock is very low in histamines because of the short cooking time. Here is an interesting podcast for those of you wanting to learn more about GAPS and the difference between meat stock and bone broth.

After hearing about how beneficial meat stock is, I decided to try making my chicken vegetable soup with meat stock instead of bone broth. I am now able to make the meat stock at the same time I’m making the soup and it’s all in one pot. It just simplifies the process a lot. Don’t worry, I also save the bones for making bone broth as well. It’s like the bones get to do double duty.

Ingredients For Making Chicken Vegetable Soup

• whole thawed chicken (preferable pasture raised)
• 4 quarts of filtered water
• 1 tablespoon of Raw Apple Cider Vinegar
• 3-4 bay leaves
• 6 large carrots chopped (I’ve enjoyed using this knife to give my chopped carrots a little something extra)
• 8 stalks of celery (chopped)
• 1 large onions (very finely chopped)
• 4 cups frozen peas
• salt and pepper
• 1 teaspoon of marjoram
• 1-2 teaspoons herbamare seasoned salt
• Optional – Rice or Noodles (I like these ones and they cook super fast)

Instructions For Making Chicken Vegetable Soup

1. Place chicken in large stock pot. Salt and pepper all sides. I use about 1/2 teaspoon of salt and a 1/4 teaspoon of pepper.
2. Add chopped carrots, celery, onions, bay leaves, apple cider vinegar and water.
3. Turn stove top burner up to high and until just starting to gently boil.
4. Skim off foam that comes to the top and turn burner down to medium/low. Place lid on and gently simmer for the next two hours.
5. Skim off any foam that rises to the top during this time.
6. After two hours, remove chicken and allow to cool for about ten minutes. Then debone the chicken, shredding the meat as you go. (Save bones and carcass in the freeze for making bone broth later!)
7. Add shredded meat back to pot, frozen peas and season with herbamare seasoned salt. Let cook for another ten minutes.
8. Additional Ingredients – I’ll sometimes add cooked rice or noodles to the individual bowls if I want the meal to be a bit more hearty. These noodles are fun and tasty.
9. This soup freezes really well and can be pulled out for a quick and easy dinner.

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Simple Chicken Vegetable Soup From Scratch

No bone broth on hand for chicken soup? No problem! With only about 20 minutes of prep and two hours of cooking on the stove, this nutritious chicken vegetable soup is ready to serve in just about two and a half hours.

Course Dinner, Lunch, Side Dish, Soup

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings 10

Ingredients

• 1 Whole Thawed Chicken (preferably pasture raised)
• Salt and Pepper
• 4 quarts filtered water
• 1 tablespoon raw apple cider vinegar
• 3-4 bay leaves
• 6 large carrots chopped
• 8 stalks of celery chopped
• 1 onion very finely chopped
• 4 cups frozen peas
• 1 teaspoon marjoram
• 1-2 teaspoons herbamare seasoned salt
• Optional Rice or Noodles

Recipe Notes

1. Place chicken in large stock pot. Salt and pepper all side. I use about 1/2 teaspoon of salt and a 1/4 teaspoon of pepper.
2. Add chopped carrots, celery, onions, bay leaves, apple cider vinegar and water.
3. Turn stove top burner up to high and until just starting to gently boil.
4. Skim off foam that comes to the top and turn burner down to medium/low. Place lid on and gently simmer for the next two hours.
5. Skim off any foam that rises to the top during this time.
6. After two hours, remove chicken and allow to cool for about ten minutes. Then debone the chicken, shredding the meat as you go. (Save bones and carcass in the freeze for making bone broth later!)
7. Add shredded meat back to pot, frozen peas and season with herbamare seasoned salt. Let cook for another ten minutes.
8. Additional Ingredients – I’ll sometimes add cooked rice or noodles to the individual bowls if I want the meal to be a bit more hearty. These noodles are fun and tasty.
9. This soup freezes really well and can be pulled for a quick and easy dinner.

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