Chicken Vegetable Soup Recipe

Chicken Vegetable Soup


This is not a typical chicken soup recipe. The taste comes more from vegetables and herbs than chicken itself.

Yield: 4 servings


  • 4 chicken thighs or legs
  • 2 potatoes
  • 2 corns
  • 3 carrots
  • 5 broccoli florets
  • 1/2 red bell pepper
  • 2 stalks of celery, chopped
  • 2 stalks of green onions, chopped

Grains (each grain is optional)

  • 1 tablespoon of rice
  • 1 tablespoon of vermicelli
  • 1 tablespoon of bulgur
  • 2 tablespoons of chick peas (cooked, please use low sodium cans)

Spices (each spice is optional)

  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 1 teaspoon of red or cayenne pepper
  • 1 teaspoon of black pepper

Herbs (optional)

  • 2 tablespoons of finely chopped fresh cilantro or Italian parsley


  1. Peel potatoes and cut into four pieces, peel carrots and cut into 1 inch pieces, cut the red bell pepper into 1 inch pieces, cut celery into 1/2 inch pieces, split the corns into 2 pieces; set all of them aside.
  2. Fill 1/2 of the stockpot with water and bring to boil. When the water is boiled up, add chicken thighs or legs and cook them until the chicken meat falls off its bone (about 30 minutes). Do not cover the lid. Skim off foam often.
  3. When the chickens are cooked, take everything out of the pot. Strain the broth. Then pour the broth into the stockpot again. Add hot water to the stockpot to cover (3/4 of the stockpot).
  4. Add potatoes, carrots and corns into the stockpot. Partially cover the lid, bring to boil, reduce heat to medium and cook just until vegetables are tender (about 10-12 minutes).
  5. Then add the rest of vegetables (broccoli, celery, red pepper) along with the grains (rice, vermicelli, bulgur and chickpea) to give more taste. Add spices (black pepper, red pepper, oregano or cumin). Continue boiling the entire mix until vegetables get fairly soft.
  6. Add green onions and cilantro or parsley before serving the soup.