Print
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.
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
- 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.
- Add chopped carrots, celery, onions, bay leaves, apple cider vinegar and water.
- Turn stove top burner up to high and until just starting to gently boil.
- 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.
- Skim off any foam that rises to the top during this time.
- 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!)
- Add shredded meat back to pot, frozen peas and season with herbamare seasoned salt. Let cook for another ten minutes.
- 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.
- This soup freezes really well and can be pulled for a quick and easy dinner.