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Chicken Vegetable Soup

Course Soup
Servings 4


  • 3 cups chicken stock
  • 1 onion, diced
  • 3 ribs celery, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 3 tbsp fresh herbs such as thyme
  • 2 cups chopped kale
  • 2 cups cooked, shredded chicken


  • Heat a large dutch oven or pot on medium heat. Drizzle some olive oil.
    Saute onion, and celery for 5 mins until tender. Add the chopped zucchini and squash and continue to cook for a few more minutes.
    Add the chicken stock and herbs and bring to a boil.
    Next add the cooked chicken and chopped kale. Simmer for 10-15 mins until kale is wilted. Season with salt and pepper. Squeeze fresh lemon juice just before serving.