This flavorful, savory bone broth vegetable soup recipe is easy to make from scratch. It is delicious as a meal or packed in a Thermos for lunch! If you love a hearty soup as much as we do, you will love that this soup can be ready in 30 minutes.

A soup bowl filled with bone broth vegetable soup. It is next to a stack of bowls.

Your whole family will love this quick, easy vegetable soup with bone broth. It is one of my favorites because I feel good eating it and because my kids will actually eat it!! (My kids’ mantra is, “If it is green, I won’t touch it.”)

I love to mix up the flavors when I make chicken vegetable soup. For this soup, I kept it simple, using cumin, chili powder, salt, and pepper. Sometimes, I add minced garlic…you can customize the flavors your family loves best!

Luckily, I have many kid-friendly soup recipes on the blog, like this Lentil Bacon Soup, and if you want to try an exceptional homemade soup, my Grandma’s Homemade Chicken Soup From Scratch recipe.

Recipe At A Glance:

  • Skill Level – Beginner
  • # of Ingredients – 14
  • Meat Types – Chicken
  • Cook Time – 30 minutes

Allergen Information:

This homemade soup recipe is gluten-free, dairy-free, nut-free, egg-free, and soy-free.

Ingredient Notes:

The ingredients used to make this soup recipe.
  • Chicken Breasts – You can also use chicken thighs if that is what you have on hand.
  • Bone Broth – I used chicken bone broth. Most chicken broth and bone broth is gluten-free, but always read the label to verify.
  • Vegetables – Including broccoli, zucchini, spinach, leeks or onions, carrots, chili powder, salt, pepper, and cumin. This soup is a great way to eliminate food waste by using up what you have compared to going to the grocery store to buy more.
  • Seasonings – Including chili powder, cumin, garlic, salt, and pepper.

Step-By-Step Directions:

Step 1: The first step in making this bone broth vegetable soup recipe is to open your refrigerator and see what vegetables you need to get used up. Carrots, greens like Swiss chard or spinach, potatoes, onions, green beans, and corn are all good choices.

Step 2: Grab your vegetables and chop them with a sharp knife on a cutting board.

A frying pan on the stove full of sautéing vegetables.

Step 3: Heat some cooking oil in a skillet on medium heat. Sauté the vegetables in the pan over medium heat for 5-8 minutes to soften the vegetables.

Step 4: Pour the vegetables into a soup pot. Add the raw chicken breasts, seasonings, bone broth, and water to the pot.

Step 5: Cover the pot and bring it to a boil. Let it boil for 10 minutes. Reduce the temperature to low and simmer for an additional 10 minutes.

Two forks pulling a cooked chicken breast apart.

Step 6: Use a slotted spoon to remove the chicken breasts from the soup and put them on a cutting board. Shred the chicken, then add it back to the soup.

The photo above shows how I shred the cooked chicken with two forks…I use the two forks to pull apart the chicken into “shreds.” You can also use special meat shredders to get the job done.

A bowl of soup on the counter next to a stack of three bowls.

Serve With This Soup:

I hope your family agrees. This is one of the best chicken vegetable soup recipes around. If you want to make an Instant Pot version of this soup, check out this Instant Pot Vegetable Soup With Shredded Chicken. You can also check out all of my Gluten Free Chicken Recipes too!

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How to Store Leftover Soup:

Store leftover bone broth vegetable soup in an airtight container in your refrigerator. It will keep fresh for up to three days.

This soup also freezes really well! I love to use my Souper Cubes to freeze soup in single portions. Freeze them in a freezer-safe zipper bag. You can thaw the soup in the microwave or stovetop for lunch or dinner.

Recipe FAQ:

What are the best vegetables to use in vegetable soup?

Any vegetable is a good soup vegetable! You can easily customize this soup using the vegetables you have in your refrigerator.

Can you use frozen vegetables?

Yes! Frozen vegetables work very well in this soup recipe. If you are using frozen vegetables, add them when you add the broth to the soup pot.

More Soup Recipes:

A soup bowl filled with bone broth vegetable soup. It is next to a stack of bowls.

Healthy Chicken Vegetable Soup Recipe

Sandi Gaertner
An easy healthy chicken vegetable soup recipe. This recipe is great for those trying to avoid food waste as you can use any veggies in your refrigerator.
4.63 from 8 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
a sugar free allergen icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 6 servings
Calories 147 kcal

Ingredients
  

  • 2 raw chicken breasts
  • 1 cup carrots diced
  • 1 cup zucchini chopped into small pieces
  • 1 cup broccoli chopped
  • 2 cups raw spinach sliced very thinly
  • cup leeks or onion, diced
  • 16.9 ounces chicken bone broth
  • 5 cups water
  • 2 teaspoons chili powder more if you like it spicy
  • 2 teaspoons cumin powder
  • 2 garlic cloves minced
  • 1 ½ teaspoons salt more to taste
  • ¾ teaspoon ground black pepper
  • 1 tablespoon olive oil

Optional Garnishes

  • fresh cilantro
  • sour cream
  • chives

Instructions
 

  • Cut your vegetables with a sharp knife on a cutting board.
  • In a pot, add the olive oil and vegetables.
  • Cook on medium heat until vegetables begin to soften, about 5-7 minutes.
  • Add the vegetables to a soup pot and add the chicken breasts, bone broth, water, and spices.
  • Cover the pot and bring to a boil for 10 minutes. Reduce the temperature to low and cook another 10 minutes.
  • Remove chicken breasts with a slotted spoon and place them on a cutting board or in a dish.
  • Using two forks, shred the chicken breasts.
  • Add the shredded chicken back into the soup.
  • Serve with a dollop of sour cream, fresh cilantro. and chives.
  • (In addition to the sour cream and chives, I like to sprinkle crushed tortilla chips on top of this soup with some cheddar.)

Notes

  1. This soup is good for eliminating food waste. Use any vegetables you have on hand in your refrigerator! All vegetables will taste good in this easy soup recipe!
  2. This soup makes a great lunch. Pour into a thermos and take it to work or school.
  3. Store the leftover soup in an airtight container in your refrigerator. It will keep fresh for up to 3 days. Freeze the soup in a freezer-safe container.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1bowlCalories: 147kcalCarbohydrates: 6gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 48mgSodium: 751mgPotassium: 544mgFiber: 2gSugar: 2gVitamin A: 4947IUVitamin C: 23mgCalcium: 51mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an old recipe I wrote early in my blogging days, 4/2014. I updated it with newer photos and more cooking instructions.

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Recipe Rating




16 Comments

  1. Could you clarify? In the directions it says to add chopped cilantro and cook for additional 15 minutes.
    You don’t have cilantro listed in the ingredients for the soup.

  2. This was the perfect recipe to get me back on track after several overly indulgent days. Thanks for sharing!

  3. Okay, first of all… I love those bowls! How adorable. Are they made local or do you have a link to them? I’m a sucker for cute dishes and kitchenware. Also, this soup sounds so perfect 🙂 I would for sure make this at the beginning of the week and lunch on leftovers.

    1. You are so sweet Jenna. I found these bowls at a garage sale and I just knew I had to have them :-).

  4. 5 stars
    This is a delicious soup for our chilly Northeastern weather, love all the delicious veggies for a hearty winter soup.

  5. I love soup but I personally love chicken soup. This one looks healthy and definitely a good alternative to the traditional chicken soup.

  6. Broccoli is just beginning to head at Pure Grace Farms and spinach is abundant. I can’t wait to try this delicious looking green soup. It sounds amazing!

    1. I love that you live on a farm. Even though we are trying our hand at growing some veggies on our own, we love our CSA box each week. This soup was an original attempt to hide some veggies from my kids. I put in tortilla chips and grated cheese. It seemed to work when the veggies were pureed. I got lazy one time and didn’t run it through the Vitamix. After that, they have not really wanted to eat it. I can’t complain too much, they love raw veggies so I must choose my battles 🙂 Thank you for commenting!

  7. Your soup will have fantastic flavor, we will love it. Hope you had a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a good week and come back soon!
    Miz Helen

    1. Thank you so much Miz Helen. I love all of the great recipes and tips I find in Full Plate Thursday. It is my favorite link party 🙂 Have a wonderful week.