Go Back

Clean Eating Chicken Vegetable Soup

This clean eating Chicken Vegetable Soup is so hearty and yummy. This recipes makes a large batch for freezing too.
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 24
Calories 165kcal


  • 4 pound whole chicken
  • 1 onion chopped
  • 2 pounds bags of frozen mixed vegetables
  • 16 ounces bag of frozen green beans
  • 16 ounces bag of frozen corn
  • 16 ounces bag of lima beans
  • 32 ounces can of crushed or diced tomatoes
  • 3 tsp or 3 cubes of no sodium chicken bouillon
  • salt and pepper to taste
  • 1 lb ditalini orzo or alphabet pasta, optional


  • Fill a large stock pot half full of water and place chicken in the water.
  • Bring water to a boil, then cover and simmer for 30-40 minutes.
  • Remove chicken from the water and place in a baking dish to cool.
  • Add all frozen vegetables, crushed tomatoes and chicken bouillon to the water.
  • Bring to boil, then cover and reduce to simmer.
  • Remove chicken meat from the bones and shred into pieces. I do this with my food processor or by hand.
  • Simmer for 4-5 hours total.
  • Serve over pasta cooked separately.


Serving: 1cup | Calories: 165kcal | Carbohydrates: 18g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 447mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2220IU | Vitamin C: 13.5mg | Calcium: 42mg | Iron: 1.9mg