Home Made Chicken & Vegetable Soup Recipe

I love homemade soup the best! So this weekend we made a crock of homemade chicken & vegetable soup with noodles on the side and even baked homemade bread for our lunches.

Then for dinner we had baked chipolte style salmon, scalloped potatoes and spinach and for dessert we had some strawberry cheese cake.

For breakfast we sipped on a delicious carrot juice drink and I will happily post the recipe later this week. But throughout the day and while watching TV we snacked on various flavored multi grain crackers and goat cheese, nuts, fresh fruit cups, baked cookies and lots of iced cold water. So on the weekends we make up for the meals we miss all week long.

All of the recipes will be posted later this week along with the vegetable broth recipe. So here’s my soup and the bread recipes to start the week off.

Home Made Chicken & Vegetable Soup Recipe


4-6 Chicken Breasts (preferably antibiotic free & free range)

½ cup of coconut oil

1 ½ quart of homemade vegetable broth

1 ½ to 2 quarts of filtered water

6-8 large whole sliced carrots

6-8 sliced and chopped celery sticks

1 tablespoon of fresh or dried parsley

3-4 chopped garlic cloves


1-2 cups of small or wide egg noodles

3-5 cups of hot boiling water

1 teaspoon salt


1 tablespoon of Himalayan salt

1 teaspoon black pepper

1 tablespoon Ms. Dash seasonings

1 teaspoon of Adobo or Lawrys seasoned salt

1 tablespoon garlic powder

1 tablespoon onion powder

4 organic chicken flavored bouillon cubes (optional)

Cooking Tools:

1- 6 quart round crock pot

1- 4 quart oval crock pot

1 small sauce pan

1 cutting board or food processor

1 chopping knife

1 teaspoon

1 tablespoon

½ cup

1 cup


#1. Turn both crocks on high and will allow both pots to cook simultaneously.

#2. To the 6 quart crock pot, add homemade chicken broth, filtered water, spices and vegetables then allow it to cook on high. Next…..

#3. To the 4 quart crock, pour in coconut oil to bottom of pot, then add the seasoned chicken breast. (season chicken very well with ½ teaspoon each of the spices) And let cook for one to two hours or till chicken is done.

#4. Break the chicken breasts up into bit size pieces or shred it, then pour all of the cooked chicken and all the juice and oil from the pot into the 6 quart chicken broth pot.

#5. Allow it to continue cooking up to the next 3 to 4 hours. Because you want the vegetables to be tender and slightly firm but not mushy. So you must taste test every hour to see because once the vegetables are tender its ready to turn off the pot, it’s done.


#6. Add the egg noodles to salted hot boiling water, follow directions on package and to cook till tender. Strain and put some noodles into serving bowls first, then add the chicken vegetable soup to the bowl.



OK, so here’s the link to bread recipe (it simple too, but we added 1 ½ more cups of water to the recipe so you may want to as well because it was kinda dry with less water)


About lovelyseasonscomeandgo.wordpress.com

I like to call my self a happy soul, a daydreamer and have a heart of a gypsy. Love to use my imagination. And trying out new things. Life can be so wonderful and enjoyable when I am being positive and releasing.
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