George's Chicken Vegetable Soup

Elsie Perrett


George has been making this soup for years and it's usually different each time. This was an especially good batch, so I am sharing it.
We prefer dark chicken meat, but you can just as easily make this with chicken breasts.


★★★★★ 1 vote

30 Min
25 Min
Stove Top


  • 3
    chicken thighs with bones and skin
  • 5 Tbsp
    low sodium chicken soup base
  • 2 c
    shredded cabbage
  • 5
    carrots, peeled and sliced
  • 3-5
    potatoes, peeled and cut in bite size chunks
  • 1
    large onion, peeled and chopped
  • 1 15 oz. can(s)
    diced tomatoes, drained (you may also use undrained tomatoes, if you prefer)
  • 1/2 tsp
    tyme, dried
  • 1/2 tsp
    basil, dried
  • 1/4 tsp
    each, salt & pepper

How to Make George's Chicken Vegetable Soup


  1. Simmer chicken in a medium to large pot of water to which you have added 5 TBSP chicken soup base.
  2. When chicken is done, remove from pot. Remove skin and bones and discard. Chop chicken into bite size pieces and return to pot.
  3. Add prepared vegetables and all seasonings to pot. If necessary, add more water so vegetables are covered. Simmer 20-30 minutes until tender. Taste and adjust seasonings, if necessary.

Printable Recipe Card

About George's Chicken Vegetable Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy Healthy

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