Winter Chicken Vegetable Soup

Tami Conklin


The Daughters and Our Family Love This Soup So Much and We Always Have It with Some Crusty French Bread or Some Homemade Buttermilk Biscuits - I Hope You Enjoy It As Much As We Do ?

★★★★★ 2 votes
20 Min
1 Hr 10 Min


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3 - (32 oz.) college inn light and fat free 50% less sodium chicken broth
1 1/2 c
fresh sliced carrots
head of fresh cauliflower (just the florets)
1 1/2 c
fresh cut green beans
3 medium
zucchini squash sliced in rounds
1 c
frozen baby lima beans
3 medium
yellow squash sliced in rounds
1 large
sweet onion chopped
green onions sliced with tops
stalks of celery hearts with tops sliced
1 c
fresh corn or frozen corn
whole chicken cleaned, boiled, deboned and cut into bite size pieces
2 can(s)
(14 oz.)diced tomatoes
1 Tbsp


3 sprig(s)
fresh thyme
3 clove
garlic sliced
1 tsp
dried oregano
whole dried bay leaf
1/2 tsp
dried rosemary
sea salt and cracked pepper to taste

How to Make Winter Chicken Vegetable Soup


  • 1Put All of The Ingredients and Spices in A Large Stew or Soup Pot (Except for Chicken), Bring Everything to A Boil and Then Continue to Cook on Medium High for 45 Minutes.

    Note: Turn Heat Down If The Vegetables Are Boiling to Hard - Because It Will Cause Them to Fall Apart.
  • 2After the First 45 Minutes Has Passed, Then Add the Cooked Chicken and Cook Another 25 Minutes on Medium Heat (Gentle Boil) Until Hard Vegetables Are Cooked and Softened But Not Mush.
  • 3Serve with A Crusty French Bread or Some Homemade Buttermilk Biscuits. ENJOY!

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About Winter Chicken Vegetable Soup

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