In my last post I shared how I make rich brown nourishing chicken broth. So now it’s time for the next step, turning plain old chicken stock into Chunky Chicken and Vegetable Soup! This recipe is paleo, Whole30 and super easy!
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Chunky Chicken and Vegetable Soup in a white bowl on marble counter

Chunky Chicken and Vegetable Soup!

This is soup is chunky, rich, warm, tasty and basically a big bowl of health! Lot’s of vegetables, nutritious chicken stock and chunks protein rich chicken. Perfection! But how do I keep it easy? I offer you options to use store bought stock and rotisserie chicken, that’s how! To make this easy soup, we start with a classic mirepoix, which is a fancy French word for chopped carrots, celery and onion sautéed in olive oil. Then we add herbs, broth, and even more vegetables. Last, we add shredded chicken and voila! (another fancy French word) You have a nourishing soup in about 20 minutes, depending on how efficient your prep skills are!

Chunky Chicken and Vegetable Soup in a white and grey bowl



The base of this nutritious soup is traditional chicken stock. You can keep it easy by using store bought (I highly recommend Kettle and Fire) or make your own on the cooktop or Instant Pot! It’s totally up to you, either way this soup will be delicious. If you have never made chicken broth before, it’s actually pretty fun. So if you’re looking to expand your cooking horizons, I highly recommend giving it a go.

Chicken Broth from The Organic Kitchen


If I have it on hand, I definitely opt for leftover roasted chicken in this soup. But when I don’t have it on hand I will use some organic rotisserie chicken from the market instead. Again, either way it’s a win!

Chunky Chicken and Vegetable Soup from The Organic Kitchen


The Veggies:


Celery, carrots, onions, potatoes, green peas, and tomatoes…this soup is loaded!

Chunky Chicken and Vegetable Soup

Did You know Peas are Whole30 Now?!

Yup. The rules were amended in 2020. So….it wasn’t all bad!


Chunky Chicken and Vegetable Soup

The Recipe: Chunky Chicken and Vegetable Soup

You will need: a stock pot and a good knife (affiliate links)

Chunky Chicken and Vegetable Soup! (grain free, gluten free, dairy free and delicious!)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This is The Organic Kitchen Chunky Chicken Soup. Rich, warm, tasty and basically a big bowl of health! Lot’s of vegetables, homemade bone broth, and fresh roasted roasted chicken. Perfection!

Course: Soup
Cuisine: American
Keyword: classic recipe, comfort food, easy dinner recipe
Author: Linda Spiker
  • 2 tablespoons
  • 1 small white or yellow onion (1 cup), peeled and diced
  • 4 carrots (about 1 cup) peeled and thinly sliced 1/8th"
  • 3 stalks celery (about 1 cup)thinly sliced
  • 6 fresh thyme, leaves stripped from stems (to do this, simply hold the top of the stem with one hand and use the thumb and index finger of your other hand to pinch and slide down the stem)
  • 2 cloves garlic, peeled and chopped
  • 8 cups Homemade broth
  • 5 new rose potatoes, diced 1/2"
  • 2 cups shredded roasted chicken
  • 1 14 oz can diced tomatoes
  • 1 cup fresh or frozen peas
  • Sea salt and freshly ground pepper, to taste
  • 1/8 teaspoon cayenne pepper (or less)
Prep all veggies and herbs
  1. Add olive oil to large stock pot on medium heat. Add prepared onions, carrots, celery, garlic and thyme leaves. Cook, stirring frequently for 6-8 minutes or until veggies just begin to soften.

  2. While veggies cook, shred chicken

  3. Add broth to pot, bring to a boil. When broth is boiling add potatoes and shredded chicken, lower heat to a simmer and cook until a fork just goes into potatoes but they are still firm (6-8 minutes) Add peas and tomatoes, sea salt, pepper, and cayenne pepper, cook for three more minutes.

  4. Taste, adjust and spices and serve!


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Post tags: main course, gluten free, dairy free, grain free