Kickin’ it with New Cooks: Chicken Vegetable Soup

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Everyone needs a basic chicken soup recipe. It’s not only good for cold days and sick days, it’s good for the soul.

Whenever I feel sick there are only 2 things I want; I want a cup ginger tea and a steaming hot bowl of chicken vegetable soup. For me, the ginger soothes my stomach and the chicken vegetable soup nourishes my body and soul.

It’s not just a craving I have, there is science behind the healing properties of chicken soup. Apparently chicken vegetable soup inhibits the movement of white blood cells that defend against diseases, like the common cold, and thus eases and reduces the illnesses symptoms (Parker-Pope). According the Parker-Pope, in a 1978 study conducted at Mount Sinai, Miami, researchers found that as compared to cold or hot water, chicken soup actually helped clear the nasal passages, and although hot water helped, chicken soup helped MORE. In the same study, researchers found that chicken soup actually inhibits disease from entering the body in the first place. The researchers discovered that, “Chicken soup … improves the function of protective cilia, the tiny hairlike projections in the nose that prevent contagions from entering the body”. How the ins and outs of the science works, I don’t know. But, I know when I feel sick, chicken soup helps.

So, YES! I have a really simple recipe for you, so lets get to it.


  • A large pot with a lid
  • A heavy bottom skillet
  • A wooden long handled spoon


  • 1 quart of homemade chicken stock
  • 1 quart of water
  • OR if you do not have homemade chicken stock: 2 quarts of store bought chicken stock (no extra water)
  • 1 big onion
  • 3 big carrots
  • 3 long stalks from
  • 1 head of roasted garlic
  • A cup of frozen peas
  • 2 tablespoons plus 1 teaspoon of everything seasoning
  • 1 pound of chicken thigh
  • 2 tablespoons of oil (homemade lard is an excellent choice)


  • Chop your vegetables into small pieces.
  • Cut up your chicken into 1 inch pieces.
  • Put your stock (or homemade stock and water) into the pot and bring to a boil. When it boils, bring it down to a simmer and cover with a lid.
  • Put the skillet on a burner to medium high heat and add a tablespoon of oil.
  • When the oil is hot, add the chicken and season in the pan with 1 tablespoon of everything seasoning.
  • Sauté the chicken until browned all over. When it is browned, remove it and add another tablespoon of oil.
  • Add the vegetables (all but the roasted garlic and frozen peas) and add a teaspoon of everything seasoning to the pan and sauté until the carrot are just a bit soft and the onions are translucent.
  • Squeeze the roasted garlic out of its skin into the vegetables. Stir it around to evenly distribute it throughout the veggies.
  • Add the chicken back into the veggies and sauté for 1-2 more minutes and stir to mix.
  • Pour the chicken and veggie mix into the stock and let the soup simmer for 20 minutes.
  • After 20 minutes, add the cup of frozen peas and simmer until the peas are thawed and warmed through.

Serve immediately. I find this soup goes well with warm crusty (for me gluten free) bread and a butter. Enjoy!

As always,  thank you for coming by to read this. I’d like to grow my readership. If you enjoyed this blog post, add a comment and share it with a friend. 😀 Please visit, subscribe and like my YouTube channel Kickin’ it with Karen: Beyond Sauerkraut to find more things I’ve made.


Parker-Pope, Tara. “The Science of Chicken Soup.” The New York Times, The New York Times, 12 Oct. 2007,

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1 thought on “Kickin’ it with New Cooks: Chicken Vegetable Soup

  1. I love your chicken soup. Even though my grandmother cooked very well when I was a child, Campbell’s was usually the soup of choice in the house. So, homemade chicken soup is really good.


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