Chicken Vegetable Soup Recipe

Yield: 6 people
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
This ultra-flavorful Chicken Vegetable Soup is all you need to stay warm and healthy. It’s also gluten-, grain-, and dairy-free as well as paleo and low-carb!
Print Recipe
3.25 from 8 votes


  • 1 tbsp olive oil
  • 1 small white onion — chopped
  • 1 ¾ cup carrot — diced
  • ¾ cup turnip — diced
  • 1 cup red bell pepper — diced
  • 4 cloves garlic — minced
  • 1 cup diced tomatoes from a can
  • ½ cup crushed tomato — (can)
  • 6 cups chicken broth
  • 3 cups shredded cooked chicken
  • Salt and fresh ground black pepper
  • ½ tablespoon roughly chopped fresh parsley


  1. In a large pot, heat olive oil over high heat.
  2. When the oil is hot, turn the heat down to medium.
  3. Add onion, carrot, turnip, and bell pepper.
  4. Sauté for 5-7 minutes or until the onions are soft and translucent. Don’t forget to stir occasionally.
  5. Add garlic and cook for 1 minute.
  6. Add the rest of the ingredients (except the fresh parsley)
  7. Bring to a boil and simmer partially covered for 10-15 minutes.
  8. Taste and add any extra seasonings, if necessary.
  9. Garnish with fresh chopped parsley.
Course: Soup
Cuisine: American
Keyword: gluten-free, lunch, paleo, side dish, soup, Special Diet

Nutrition Information

Amount per serving (1/6) — Calories: 144, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 44mg, Sodium: 1335mg, Potassium: 469mg, Carbohydrates: 8g, Fiber: 2g, Sugar: 5g, Protein: 26g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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