Chicken Veggie Soup

  • Level: Easy
  • Total: 7 hr 5 min
  • Active: 20 min
  • Yield: 8 servings
  • Nutrition Info
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1 tablespoon olive oil

Two 6-ounce boneless, skinless chicken breasts, cubed 

1 cup quinoa, rinsed 

2 stalks celery, chopped 

2 carrots, diced 

1 sweet potato, cubed 

1 small yellow onion, diced 

1 Yukon gold potato, cubed 

Kosher salt and ground black pepper 

6 cups Beef Bone Broth, recipe follows

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh sage

3 leaves kale, cut into ribbons 

Beef Bone Broth:

4 pounds beef bones, including marrow, knuckles and feet

1 tablespoon tomato paste 

2 carrots, roughly chopped 

2 stalks celery, roughly chopped 

1 head garlic, sliced in half 

1 yellow onion, cubed 

1 tablespoon peppercorns 

2 sprigs fresh thyme 

2 bay leaves 


  1. Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.

Beef Bone Broth:

  1. Preheat the oven to 450 degrees F.
  2. Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
  3. Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
  4. Strain the broth through a colander into a bowl (discard the bones and vegetables).
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