A delicious and hearty warm vegetable soup that is packed with nutrients.
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
4.25 stars (121 reviews)
Ingredients
2 qt water
1 whole chicken
4 stalks celery
3 large carrots
2 medium onions
5 cloves garlic
6 eggs ((optional))
2 TBSP cumin
1 TBSP curry powder
2 TBSP oregano
2 TBSP basil
½ tsp cayenne pepper
1 TBSP parsley
1 TBSP salt
1 tsp pepper
1 TBSP garlic powder
1 head broccoli ((or 1 bag frozen broccoli))
1 pkg fresh mushrooms
1 pkg frozen spinach ((or 1 bag fresh spinach))
Categories
Main
Cuisine
Soup
Steps
Pour the water into a large stock pot.
Add the chicken, bring to a boil, and boil until cooked. If using chicken breasts instead of a whole chicken, chicken broth can be used in place of water.
While the chicken is cooking, chop the celery, carrots, onions, amd garlic.
Crack the eggs into a small bowl and beat.
When the chicken is cooked, remove it from water and set it aside to cool slightly.
Meanwhile, add the chopped celery, carrots, onions, and garlic cloves to the boiling water.
Add all the herbs and spices.
Boil until the vegetables are cooked, but not mushy.
Meanwhile, chop the chicken into small pieces.
Dice the broccoli and mushrooms.
Add the broccoli, mushrooms, spinach, and chicken to the pot.
While stirring, add the beaten eggs slowly (it will look similar to egg drop soup).
Boil 2 minutes until eggs are cooked, remove from heat and serve.
Nutitrion
Serving Size: 1 cup
Calories: 90 kcal
Carbohydrates: 6.1 g
Protein: 8 g
Fat: 4 g
Saturated Fat: 1.1 g
Cholesterol: 69 mg
Sodium: 138 mg
Sugar: 1.9 g
Reviews
Carli Zabetti on 2025-07-15 (5 stars): I'm a terrible cook who's not good at following recipes, but somehow every time I make this it always tastes delicious! I love how adaptable it is for me. I've made it using chicken breasts, chicken thighs and even precooked chicken from the store. I always use mild Indian curry powder and in a pinch have substituted Italian herb mix for the oregano, basil & parsley. I'm a wuss about spicy foods so leave out the cayenne pepper. I tend to add whatever veggies I have to hand so I've variously made it with potato, sweet potato, pumpkin, beans, corn, peas, mushrooms, carrots and cabbage. Thank you for my go-to recipe to meal prep and freeze for work lunches every winter!
Caitie on 2020-04-01 (4 stars): Did it with chicken breasts and was great. Had no breasts at the store today so I bought a whole chicken. How long will it take to boil a 3lb chicken? And in my stock pot I don't know that 2 quarts is enough to cover the whole thing by an inch, as google suggests.
any tips?
Kelly on 2019-05-22 (1 stars): This soup was so disgusting. The amount of spices it calls for is outrageous. I flushed it down the toilet. Beware of this one. I had 2 other people try it and they both gagged. Waste of time and money.
Katie on 2019-04-28 (1 stars): I did the same thing! I am sick and had been chopping vegetables for what seemed like forever, so by the time I started putting the spices in, I was over it. It seemed like too much spice, but I wanted it to be over with. I couldn't even get a spoonful to taste it because there was so much spice floating on the top, so I put it in a bowl and was immediately furious. It is the worst soup I've ever tasted. I was going to throw it all away, but figured I'd dump it through a colander and try water and chicken base first. The soup still tastes terrible and my white colander is now permanently yellow.
Mae on 2019-02-18 (2 stars): I re read the recipe a dozen times wondering what I did wrong. I followed it pretty closely but......... WAY too much turmeric, curry and oregano.... actually the worst soup Ive ever made. I am a good cook, i don't typically measure or follow recipe but because this had both Turmeric and Curry I thought I better. used two quarts of good broth and used chicken breast...ended up skimming all that oregano and basil off the top that was floating and ladling out most of the stock and dumping it down the sink as it was not edible, then added 2 more quarts of fresh broth and everyone loved it. Again...i dont understand how only a couple comments mentioned this and everyone else raved. I think the negative comments just chose not to comment?... Tell me what I did wrong. I used dried spices.........did you intend for it to be fresh? My Advice..........stick with your gut if it seems wrong, likely it is (; thank you anyways!
David on 2019-01-23 (2 stars): I was very excited to try the recipe to try something different. I found that the turmeric and curry overpowered all other flavors and wound up wondering why I even added the vegetables. Couldn't really taste the chicken either. If you love curry this is the recipe for you! BUT glad I tried it as it was a learning experience in using spices I don't use very often! Might try it by cutting the curry and turmeric in half.
Arpita Patel on 2019-01-17 (5 stars): Easy soup to make, however I added a few fresh herbs from my garden that I felt complemented this soup. You can't beat how easy the recipe is and it leaves the door open to do whatever you want with it.
Eileen on 2019-01-15 (3 stars): 2 TBS of oregano was too much, 1 TBS would have been plenty.
steve on 2018-11-17 (5 stars): Made the soup with a few alterations and it turned out great. I substituted kale for spinach, added cumin, fresh ginger and juice of a lemon.
Vieve on 2018-10-14 (5 stars): This was amazing. My 1.5 year old ate 2 helpings. perfect amount of spice and flavoring. Thank you for sharing!
Maribel B. on 2018-08-11 (5 stars): Super yummy soup! easy to make, and very healthy! thank you for sharing.
