Chicken Vegetable Soup

chicken vegetable soup

Chicken Vegetable Soup 

Low Glycemic

This chicken vegetable soup is a great low glycemic and high protein meal. It fits the profile of my Wellness Mama recipe requirements and for anyone trying to lose weight. It’s also gluten and dairy free for those needing to avoid those ingredients.

Simple Prep

I’m opposed to extra dishes and like to keep as many meals as I can to one pot. This recipe calls for boiling a whole chicken right in the stockpot. Everything else can be given a rough chop and thrown in. In fact this recipe takes only 15 minutes to prep and 30 minutes to simmer.


It sounds simple and cliché, but the secret to successful meal planning is planning ahead. Consider making a big batch ahead of time and freeze it to have on hand if the sniffles hit.



  1. Pour the water into a large stock pot.

  2. Add the chicken, bring to a boil, and boil until cooked. If using chicken breasts instead of a whole chicken, chicken broth can be used in place of water.

  3. While the chicken is cooking, chop all the vegetables.

  4. Crack the eggs into a small bowl and beat.

  5. When the chicken is cooked, remove it from water and set it aside to cool slightly.

  6. Meanwhile, add the chopped celery, carrots, onions, and garlic cloves to boiling water. and chop into small pieces.

  7. Add all the herbs and spices.

  8. Boil until the vegetables are cooked, but not mushy.

  9. Meanwhile, chop the chicken into small pieces.

  10. Add the spinach, mushrooms, broccoli, and chicken to the pot.

  11. While stirring, add the beaten eggs slowly (it will look similar to egg drop soup). Boil 2 minutes until eggs are cooked, remove from heat and serve.