3 Homemade Chicken Soup Recipes


Enjoy these three healthy Chicken Soup recipes; Homemade Chicken Noodle Soup, Lemon and Spinach Chicken Soup, and Spicy Chicken and Veggie Soup. Which one will you make first?! SUBSCRIBE: http://tinyurl.com/jaxbcd6

HOW TO HOMEMADE CHICKEN STOCK: http://tinyurl.com/hprzc6e

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1 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium carrots, cut diagonally into 1/2-inch-thick slices
3 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
2 quarts chicken stock (8 cups)
8 ounces dried brown rice noodles, cooked
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil.

Add the onion, garlic, carrots, celery, and thyme and allow to cook for about 6 minutes or until the vegetables are softened but not browned.

Pour in the chicken stock and bring everything to a boil. Reduce down to a simmer, add in chicken, and continue to simmer for another couple of minutes to heat through.

Add 1/2 cup cooked brown rice pasta to the bottom of your bowl and top with the soup. Finish with some fresh chopped parsley and enjoy.


1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, diced
3 celery, diced
2 lemons, zested and juiced
3-4 cups baby spinach
1.5 cups shredded chicken
2 qt. chicken stock
2 c. cooked couscous
2 scallions, thinly sliced

Heat the olive oil in a large pot over medium-high heat. Add in the onion, garlic, carrots, celery, and lemon zest and season with salt and pepper. Cook until the veggies are slightly tender (about 6 minutes) and then add in the chicken, spinach, scallions, lemon juice and chicken stock.

Turn the heat up and let everything come to a boil and then turn off the heat.

Place a scoop of couscous in the bottom of you bowl and then ladle the soup over the top. Finish with a few extra scallions and some lemon zest and enjoy!


1 tbsp. extra virgin olive oil
1 medium onion, chopped
4 cloves of garlic, chopped
½ jalapeno, minced
5 carrots cut into slices
4 cups of sliced up cabbage
2 large zucchini
15 oz can of diced tomatoes
6 cups of chicken broth
1.5 cups cooked shredded chicken
A few handfuls of baby spinach
1/3 cup chopped cilantro
Juice of one lime
Salt and pepper to taste

Heat olive oil in a large pot over a medium high heat and add in onions, garlic, jalapeño and carrots. Give that all a pinch of salt and cook for about 8 minutes or until the veggies a re slightly tender.

Add in the cabbage, zucchini, tomatoes and chicken broth and bring everything to a boil.

Reduce back down to a simmer and stir in chicken, spinach, cilantro and lime juice. Cook until heated through and enjoy.

I like to serve this soup with some extra cilantro and sliced avocado.

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  1. Thank You, Thank You! 🙂 I Love them all! I already make an extremely similar version of your 1st one. I am definitely going to be trying out the one with Spinach and Lemon Zest and Couscous next!!!! I love all the ingredients, my favs! Anyway, I like hot stuff too, but my husband and mom love it even more and we are all huge veggie lovers! So, I know I will be making this last recipe as well! Love all your recipes, tips and videos! You are the only person I watch on a consistent basis! Please keep them coming!

  2. YUM! All three looks absolutely delicious! I will first be trying the Lemon and Spinach, but I'm thinking of adding a few ingredients from the Spicy Chicken and Veggie Soup. Thank you sharing!

  3. I adore your well-loved pots! making the spicy soup first with veggie broth so my mom can enjoy it too. I will add cooked chicken to my bowl and ladle over the soup!

  4. THANK YOU for the variety Dani, I'm going to make the jalapeno veggie soup with no zucchini and couscous instead. I'm sure its hard work and you are a rockstar.

  5. i save leftover bones&skin from cooked chicken, to make my own Stock…tastes better than store bought, IMHP
    I always cook pasta, separate from the rest. I hate gummy leftovers.

    I LOVE your recipes, Dani…Thumbs Up.

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