Chicken Vegetable Soup

chicken veg soup
Recipe and photo courtesy of Leaves of Life


  • 1 lb chicken, cooked and chopped
  • 6-8 cups chicken broth
  • 2 cups green beans, snapped
  • 2 medium potatoes (Yukon gold are lower glycemic than white)
  • 3-4 carrots, peeled and chopped
  • 2 tsp Italian herbs
  • 2-4 cloves garlic, minced
  • 1 tbsp olive or grapeseed oil


  1. Heat oil in a deep sauce pan over low heat and add minced garlic; stirfry for 1 minute or until garlic is aromatic but not browned
  2. Add all other ingredients and cook until vegetables are tender, about 20 minutes.


Fresh dill is a nice addition to this soup when it’s available.  Add a dollop of butter to the pan or a few dribbles of olive oil to individual servings as an enhancer and to increase satiety.

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