Is there anything better than a comforting bowl of soup on a fall day? This Harvest Vegetable Chicken Soup is the perfect fall supper and super easy. It is nourishing, hearty, and filled with the flavors of the garden.
Even though the summer garden is coming to an end, we are still harvesting zucchini, tomatoes, and green beans. Last week we picked our corn. We were really happy with our corn crop this year. It was definitely the best corn we have ever grown.
I can’t think of a better way to celebrate late season vegetables than in a Harvest Soup. Soup is a big deal in our home in the fall and winter months. My hubby would eat soup every day if he could. This Harvest Vegetable Chicken Soup is one of our favorites.
Soup is also a great way to get bone broth into our family’s diet. What makes this recipe so quick and easy to pull together is that I used bone broth that I had made days before and pre-cooked chicken.
I hope you enjoy this recipe as much as our family does. This recipe is one of those recipes that is so versatile and that you can make easily make your own. See below for some additional tips on this recipe.
List of Tools Needed
- Cutting Board
- Sharp Knife
- Ladle
- Stock Pot
Additional Thoughts and Tips:
- Using pre-cooked chicken and chicken broth makes this recipe super easy.
- Switch up the vegetables. Some of our other favorites to add are green peppers, peas, parsnips, mushrooms, spinach, kale, or lima beans.
- Switch it up completely by swapping out the chicken for beef.
- Add rice, noodles, or even barley for a one pot dish.
More Recipes from Small Steps Homestead
Fresh Garden Vegetable and Chicken Soup
Ingredients
- 2 tbsp coconut oil (or olive oil)
- 1 cup diced tomatoes
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried herbs of your choice (rosemary, thyme, and parsley are good options)
- 2 large potatoes (about 1 1/2 cups)
- 1 or 2 small carrots
- 1 cup green beans
- 1 medium zucchini
- 3 cobs corn (or 1/2 cup of kernels)
- 6 cups chicken bone broth (or chicken stock)
- 2 cups shredded leftover chicken
- salt and pepper to tastes
- 2 tbsp chopped parsley or cilantro (for garnish)
Instructions
- Heat the coconut oil over medium heat in a large stock pot. Add the tomatoes and cook for 3-4 minutes until starting to soften.
- Add the garlic powder, onion powder, and dried herbs. Stir until incorporated into the tomatoes.
- Add the potatoes and carrots and sauté for another 2-3 minutes. Pour the chicken broth into the pot and bring to a simmer.
- Add the chicken, zucchini, green beans, and any other vegetables you are using. Simmer for 15 minutes or until vegetables have softened.
- Add salt and pepper to taste.
- Garnish with chopped parsley or cilantro when serving.