Chicken and Vegetable Soup


  • 4 – 6 cups water or broth (made without onions or garlic)
  • 3 carrots, peeled and chopped to your liking
  • 1 small potato
  • 1 stalk celery, finely chopped
  • 1 pound of chicken, preferably bone-in
  • 1 – 2 tsp of your favorite dried herbs
  • 1/2 tsp turmeric
  • 1 bay leaf
  • 1 tsp apple cider vinegar (or any vinegar on hand)
  • Salt and pepper to taste
  • Garnish: garlic infused olive oil and fresh chopped herbs

The longer this dish is allowed to cook the better the flavor. You have many cooking options: Stove-top, dutch oven, slow-cooker, Instant Pot

Directions for stove-top:

  1. . Add all the ingredients to a pot except for garnish and carrots. (I like to cook carrots at the end so they aren’t too mushy.)
  2. Bring to a boil, then lower to a simmer for at least an hour.
  3. Remove bay leaf, add more salt/pepper if needed and add carrots.
  4. Continue to simmer on low another 8 minutes or until carrots are tender.
  5. Add garnish when serving.

Directions for oven casserole, slow-cooker and Instant Pot.

  1. Add all ingredients to the cooking vessel of choice.
  • Dutch oven: Bake in a covered dish at 350 degrees F for 1 – 2 hours. Check after 1 hour for desired doneness.
  • Slow-Cooker: Folllow manufacturer’s instructions. (About 6 hours on LOW, 3 hours on HIGH.)
  • Instant Pot: Add only 4 cups of water and use stew/broth button or 15 minutes manual setting.

2. Add garnish when serving.

Leave a Reply

Your email address will not be published. Required fields are marked *