Chunky Chicken and Vegetable Soup! (grain free, gluten free, dairy free and delicious!)

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Linda Spiker


  • 10-12 cups Homemade broth
  • 2 cups shredded roasted chicken leftover from the roasted chicken you used to make broth or a store bought rotisserie
  • 4 carrots sliced diagonally 1/4"
  • 3 stalks celery thinly sliced
  • 6-7 new rose potatoes diced 1/2"
  • 1 14 oz can diced tomatoes
  • 1 cup fresh or frozen peas
  • 1 can artichoke hearts packed in water, drained and quartered
  • 1 small white or yellow onion diced (see video on how to chop and onion here)
  • 1/8-1/4 tsp cayenne pepper (start with 1/8 tsp and taste before adding more
  • Sea salt to taste
  • Freshly ground pepper
  • 2 T freshly chopped parsley


  1. Bring chicken broth to a simmer. Add carrots, celery, onions and parsley to broth. Simmer for 5 minutes. Add potatoes, then simmer for 10-12 more minutes or until a fork can easily pierce vegetables but they are still firm (no mushy veggies!) Add fresh or frozen peas, artichoke hearts, diced chicken and tomatoes. Turn off heat. Let sit for a few minutes so peas and chicken warm up. Add freshly turned pepper, cayenne pepper and sea salt, stir. Taste, make adjustments till you are happy. Serve. I like to freeze leftovers in glass individual sized containers so I always have a healthy soup on hand when I have little time to cook!