Chicken & Vegetable Soup

Makes 8 servings, about 2 cups each


3 carrots
2 stalks celery
1 medium onion
2 leeks
2 Tbsp olive oil
10 cups chicken or vegetable broth
¼ cup chopped parsley
¾ tsp salt (none if broth is salted)
¼ tsp pepper
1 pound of roasted chicken, skin removed
2 cups chopped greens (kale, bok choy, etc.)


  1. Clean vegetables, cut into small dice
  2. Combine with oil in the soup pot, cover and stew 5 minutes
  3. Add broth, salt and pepper; bring to boil, cover and simmer 35 min, or until vegetables are tender
  4. Add pre-roasted chicken cut into pieces and continue cooking 10 minutes
  5. Add parsley and chopped greens and cook 5 min longer
  6. Delicious when served with a sprinkle of shredded Parmesan in each bowl


  • Add other diced vegetables, such as potato, parsnip, rutabaga, turnip, zucchini, corn, green beans, okra, cooked beans …
  • Add diced tofu during last 10 minutes instead of chicken
  • Add ½ cup raw brown rice with broth and cook for 1 hour (instead of 45 min), or add cooked rice at the end
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