Hearty Chicken Soup With Loads of Vegetables

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Right now I am doing an elimination cleanse to determine a potential food sensitivity so I can’t have gluten, eggs, dairy, soy or corn for three weeks. The first couple days I was eating carrots and hummus, quinoa salad, nuts and smoothies all day because I wasn’t really sure what else to eat. I am now on Day 5 and starting to explore more food options.

I’d say the biggest challenge with this elimination diet is that these foods are in everything!!! The other day I planned on making a chicken sandwich on gluten free bread served with coleslaw for lunch but found eggs, soy and corn in mayonnaise! So the mayo got replaced with avocado and switched my coleslaw for a spinach salad topped with quinoa salad.

I found this really great blog the other day that listed gluten free and dairy free recipes. I could have pinned them all but only picked out a few recipes to start. There is something different about these recipes…you can tell they were made with love. This chicken soup I’m about to share with you is like she describes it “Gluten-Free Chicken Soup for Body and Soul”.

Hearty Chicken Soup with Lots of Vegetables
Prep time
Cook time
Total time
This recipe is inspired by and adapted from the Gluten Free Goddess’s “Gluten-Free Chicken Soup for Body and Soul“. This recipe makes a large crock pot full of soup to feed a small army :P. Great to make on the weekend and have for your lunch the whole week. A bowl of this is surprisingly very filling and will last you a couple hours. If you are feeling ambitious you could make double the recipe and freeze one batch to through in the slow cooker on a busy weeknight. If you are already making the kitchen a mess with prep work, you might as well make two to have a healthy meal for later.
Recipe type: Soup
Serves: 6
  • ½ whole cooked chicken, chopped
  • 8 cloves fresh garlic, chopped
  • Salt and pepper, to taste
  • ½ bag of coleslaw mix
  • 1 green bell pepper, cored, seeded, chopped
  • 2 sweet potatoes, peeled, chopped
  • 2 zucchini squash, chopped
  • ½ jalapeno pepper, chopped
  • 1 teaspoon rubbed sage
  • 1 teaspoon each of: dried basil, oregano and parsley
  • 1 tsp hot red pepper flakes
  • 1 14-oz. can diced tomatoes
  • 4 cups organic chicken broth
  • A dash or two of balsamic vinegar to taste
  1. Add all ingredients to the crock pot and cook for 5 hours on high. Pretty easy and so delicious!
  2. The garlic, chicken and spice are all great foods for boosting the immunity during flu season. Nothing like a warm bowl of soup on a cold day.
  3. Enjoy!

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