Food · Life · Weight Loss

Easy Chicken Vegetable Soup

January first, I started the day with doing some cleaning, including my fridge.  Actually, Z. cleaned the house and I cleaned the fridge. It was pretty gross. After all the holiday indulgences (seriously, I have not been hungry since Thanksgiving), I was more than ready to get back to eating vegetables and my normal food habits.

One of those habits for me is spending Sunday doing food prep. All Z. and I do on Sunday is go to church and food prep, so I love recipes that I can put on the stove and a few hours later, I have food. This recipe takes a few hours, but it is insanely easy and cheap.

Easy Chicken Vegetable Soup

8 cups water

2-4 chicken thighs

1 onion chopped

3 celery stalks

4 carrots

2 bay leaves

3 tablespoons salt

2 teaspoons pepper

3 tablespoons Italian mix spices

2 bags of frozen Kroger mixed vegetables.

Start with 8 cups of water and some chicken thighs. I used two thighs and 2 chicken tenderloins because that is what I had in the fridge. Bring to a boil.

Add in 1 chopped onion, 3 celery stalks chopped large, 4 carrots, and all the spices. Turn the pot down to simmer and leave is for 3 to 4 hours, or until the broth tastes delicious.

Remove the chicken and bay leaves. Dice/ remove the chicken from the bone if it is on the bone.  I also removed the celery because, well, I hate celery. Put chicken back in the broth and add 2 bags of frozen Kroger vegetable mix. Allow to simmer for 15 – 20 minutes and serve. Or allow to cool and place in fridge for a week’s worth of lunches.


This soup is easy to make and perfect for cold winter days. It is not as on the Daniel plan as I would hope, but it does have lots of vegetables while still having some protein.

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