Every time my grandfather gives me fresh vegetables from his vast garden, I make this chicken soup with beans and vegetables. It’s the finest soup they’ve ever had, according to my buddies. The recipe is rather open-ended; add whatever you want to suit your preferences. I simply toss stuff in until the dish has the appearance and flavor I desire. If you’re unwell, I swear it will make everything better for you! The soup gets more flavorful the longer it simmers on low heat. I frequently eat a bowl of it while it simmers because I simply cannot wait!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
Ingredients
- 1 whole chicken, quartered
- 2 quarts water, or as needed to cover
- ½ large onion, chopped
- 1 stalk celery with leaves, cut into chunks
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 3 cubes chicken bouillon
- 1 tablespoon chopped garlic
- salt and ground black pepper to taste
- 2 medium Yukon Gold potatoes
- 2 kohlrabi bulbs
- 1 large turnip
- 2 medium carrots
- ½ medium head cabbage
- 1 medium tomato
- 4 ounces fresh green beans
- 2 ears sweet corn
Instructions
- Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.
- Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.
- When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.
- Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes. Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 376 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I wanted to use vegetables from my weekly produce box and use this recipe as a base. I made it as submitted and did not look at any reviews. That’s generally how I like to start as a recipe. My mix of vegetables was a bit different because I was using this recipe for what I had on hand. It worked very well and made a nice soup. For my tastes it needed much more chicken bouillon than listed. I ended up adding dissolving and adding another cube or two at the end and the broth was still too weak. I used a standard sized cube and would start with 8 next time I make the soup.
This was super yummy! I have never had kohlrabi and had no idea what to do with it. I came across this recipe knowing that I wanted a soup of some kind. It was perfect! My children and husband all ate seconds and agreed that we should make it again. Wonderful blend of veggies.
I’m not the best cook but this came out fabulously. I had our butcher cut the chicken in 8ths instead of 4ths, and I cut the celery too small so just left it in. I didn’t have parsley or green beans, but did have kale and spinach so I threw that in. I omitted black pepper and tomato since my hubby has GERD and these ingredients trigger it for him.
Decent, but I appreciate using veggies I don’t normally buy, like kohlrabi. I doubled the herbs as well. I would love tips for some extra zing!
Delicious! Wonderful for mending and healing the tummy! I didn’t have kohlrabi, and chose not to use corn, and it still turned out delicious!
I just made it tonight and I’m simply so thankful. Not to mention satisfied!
Absolutely delicious!
This was perfect for a lot of my veggies from the garden. The only substitution I made was squash instead of potatoes. Sooo yummy!
Hearty and chock full of veggies, this soup is a MEAL! I did add more liquid, as well as bouillon, seasoned salt, and black pepper.
Very healthy and great for those on low carb. I used turkey thighs instead of chicken and also used veggie stock (Swanson) to cook turkey in. Extra turnips instead of spuds, too! YUMMY!
I followed the instructions to the T and after it was finished I tried it and was so sad. I was super bland!! So I added red robin seasoning, same thing as seasonal all essentially, and still felt like it was bland. I let it sit over night and the next morning it was AWESOME!!! I guess after sitting and all the ingredients integrating over time was just what this recipe needed!! My 7 month old who is barely eating baby food loved this!!! I mashed it up a bit and he can’t get enough!! Yum!! I broke the recipe into thirds too. Two frozen containers for dinner two later times and one third now. Yum!
Really good flavour by using the whole chicken. It all disappeared, so we all liked it, including baby.
I love this soup! I used a chicken stock as base and switched potatoes for zucchini to make it a bit lighter.. It is very healthy and super fast to make! Fresh green beens and fresh corn taste amazing, makes me never want to go back to frozen veggies! I will definitely cool it again. Thank you for sharing the recipe!
This soup is pretty fantastic! I made it as written, but w/o cabbage. My 3yo son smelled it and declared he was “starving for this stew!” Only change I would make next time is to use all dark meat, as the breast meat got a little tough.
It was great… your only limited by what’s in your garden or kitchen
Wow. Just wow. I did not have kohlrabi, but otherwise followed the recipe as written. This was absolutely FANTASTIC!
I LOVE a good kitchen-sink recipe. Because I don’t agree with changing a recipe then rating it, I made it exactly as written. Great healthy soup that tasted wonderful. I’ll be making this one again.
Excellent recipe! Thank you for the healthy comfort recipe.
The soup was very good but I did do a few things differently. I doubled the herbs, garlic and onion for more flavor as well as adding in other seasoning. I felt like the stock would have been bland without the extra. Great soup, will definitely be making this again!