Organic Chicken and Veggie Soup

Kim Biegacki


When possible my husband & I love to eat all organic products. This dish had so much flavor since all the veggies and the chicken was organic.

★★★★★ 3 votes
4-6 people
20 Min
2 Hr
Stove Top


1 medium
whole organic chicken
3 medium
carrots, sliced
3 medium
celery stalks, sliced
3 medium
corn on the cob (cut corn of the cob)
1 medium
sweet onion, diced
2 clove
garlic, minced
5-7 medium
red potatoes, cut into medium pieces
2 tsp
herbes de provence (seasoning for chicken)
1 tsp
salt and pepper


1Prepare chicken with olive oil and then rub on the seasonings. Cook in a Dutch oven at 350 degrees till done. I had mine in the oven for 1 and a half hours.
2Take the chicken and place in a pot with 4 to 8 cups of water and bring to a boil. Let it sit in there for about 15 to 30 minutes and then take out the chicken and remove the meat off the bones. Place all the meat back in the broth that you just made. Place in the potatoes, carrots,onions and garlic. Cook till veggies are tender. Then add the celery about 15 minutes before being done. (I dont like the celery to be soggy) Place fresh corn or frozen corn in at the same time as celery. If you dont have fresh veggies then frozen will work just as well. Add salt and pepper to taste.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Hashtag: #organic