Chicken Vegetable Soup

Chicken Vegetable Soup via

After 6.5 years of working from home, I did something for the very first time on Friday. At around 1:30pm I put on my PJ’s, shut the curtains, and climbed into bed.  I felt a cold coming on and could barely focus any more. So I got into bed and slept for a few hours. I can’t believe I’m admitting this here, but there you have it. In some way I think it represented a minor milestone: I gave myself exactly what I needed in that moment.

When I woke up to take the dogs for a walk outside it was cold and rainy. The worst, right? I knew there was just one thing that could heal it all: Homemade soup. I grabbed my canvas bags and drove to Whole Foods. There, I stocked up on as many antioxidant-rich foods as I could find. I chose those I could conceivably fit into my soup without requiring too much prep work.

Healthy ingredients

Healthy ingredients

It took about 30 minutes and turned out to be the most delicious soup I’ve ever made. Every single bite is packed with so many different flavors, textures, and nutrients. I sauteed a chopped jalapeno with the onions and garlic, which gave the broth a huge kick of flavor and heat that I’m sure played a role in helping me feel better. Because when I woke up the next morning, I was fine. Miraculous soup, I’m telling you!

When serving, I tossed in a bowl full of whole wheat cooked spaghetti (leftover from Robert’s birthday dinner the night before of spaghetti and meat sauce.) I love having some kind of grain/carb in soup, but I’m sure it would be just as delicious without it.

Chicken Vegetable Soup

Serves 6


1 Tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

1 jalapeno, minced

5 carrots, chopped

8 cups low-sodium chicken broth

1 can or tetra pak no salt added garbanzo beans (do not drain)

14.5 oz can no salt added fire roasted diced tomatoes

1 rotisserie chicken, skin removed and meat roughly chopped

2 bunches Swiss chard (I used one green and one rainbow), ribs remove leaves chopped

1 bunch flat leaf parsley, leaves chopped

Salt and pepper to taste

8 oz cooked whole wheat spaghetti or other pasta/grain (optional)


In a large pot, heat olive oil over medium-high heat. Saute onion, garlic, jalapeño, and carrots until veggies soften, about 5 minutes. Add broth, garbanzo beans (with liquid), tomatoes, and chicken. Bring to a boil, reduce heat to a simmer, add chard and parsley. Simmer until greens wilt, about 5 minutes. Add spaghetti, if desired. Season with salt and pepper to taste.

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