Chicken Vegetable Soup

Simone Shapiro
by Simone Shapiro
2 Liters
2 hr 15 min

This recipe always reminds me of home. My mother would always make a very hearty Vegtable chicken soup and we would sit around the table as a family and eat it.

it’s filled with vitamins and minerals, which is just an added bonus to how tasty this soup is. I feel like soup reminds everyone of home, whether you enjoy to make soup during the winter months or when your feeling a little under the weather, the smell always fills the room with the scent on “home” I recently became extremely into making different kinds of soups, whether it be lentil soup or mushroom soup. It’s always a great meal that fill you up and warms the soul.

chicken vegetable soup is a staple, and one you can never go wrong with,

this recipe uses many root vegetables and the entire chicken, dill is probably the most ingredient in the recipe, as it gives a taste and aroma to the soup that you just wouldn’t get without it. It’s very traditional for the Jewish people to use this soup and then cook matzah balls in it during the sabbath. My mother used to make this recipe almost every weekend. I decided this week to make the recipe again and share it with you guys. You can serve this recipe with egg noodles, or any type of noodles really and it’s really just a delight.

I hope you enjoy!

Soup ready after 2 hours on the stove top under low heat

Recipe details
  • 2  Liters
  • Prep time: 15 Minutes Cook time: 2 Hours Total time: 2 hr 15 min
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For the soup
  • 1 whole chicken with all parts
  • 2 sweet potatoes cut large chunks
  • 2 zucchini
  • 2 celery roots with leaves
  • 1 large kohlrabi
  • 2 carrots diced to chunks
  • 1/2 bunch of dill
  • bay leaf, peppercorns for flavor
  • salt and pepper to taste

Heat a large soup pot
add in the pot about 2 tablespoons of canola oil and sear the chicken on all sides until golden brown
Add in the vegetables and mix well
then cover the vegetables and chicken with water and cook on low heat for about 2 hours