Semi-Homemade Chicken and Veggie Soup
Last updated: February 2021
This is one of my favorite recipes for a few reasons. First, it is great to make during cold Winter days when all you want to do is cozy up to something warm and comforting, yet it is chock full of veggies that keep your immune system humming and vitamins to keep you feeling well.
Also, speaking of feeling well, chicken broth has healing qualities for your mucosal lining which run from your nose through your gut so whether you have a cold or are experiencing GI issues, this soup is sure to help you feel a little bit better.
I also consider it “semi-homemade” since you kind of “cheat” by using organic chicken broth as opposed to starting from scratch with water and bouillon but that makes it even easier to make during the week when time is limited, and it is just as tasty! I love using a rotisserie chicken for this soup so that I get all of the flavors in the soup in a shorter amount of time. They also keep their juiciness while cooking, and it gives you the flexibility of using white or dark meat.
Ingredients for chicken and veggie soup:
- 8 cups Organic Chicken Broth
- 1 sweet potato, cubed
- 5 large carrots, cubed (should yield close to 2 cups)
- 4 celery stalks, cubed (should yield close to 1 cup)
- 1/2 sweet yellow onion, cubed
- 1/2 Rotisserie chicken, shredded (I prefer using part breast and legs, but you can do all breast if you prefer)
- 1 tsp. dried parsley
- Salt and pepper to taste
Directions to make this semi-homemade soup:
If using a Crock-Pot:
- Add all ingredients to Crock-Pot and cook on Low for 6 hours.
If cooking on a stovetop:
- Add all ingredients to a large pot and cook on medium heat for 2 hours, stirring occasionally.
- Serve immediately, or refrigerate/freeze for future consumption.
- calories: 126
- cholesterol: 23mg
- dietary fiber: 1.9g
- potassium: 441mg
- protein: 13.9g
- saturated fat: 1.1g
- sodium: 1107mg
- total fat: 2.9g
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