Grandpa's Garden Chicken Soup


I make this chicken soup with beans and vegetables every time my grandpa sends me fresh veggies from his huge garden. My friends think it's the best soup they've ever eaten. The recipe is pretty unstructured — add whatever you want to meet your personal tastes. I just throw ingredients in until it looks and tastes the way I want it to. I promise it'll cure what ails you when you're sick! The longer you simmer the soup over low heat, the more flavorful it becomes. I often eat a bowl while it's simmering, because I just can't wait!

Prep Time:
20 mins
Cook Time:
1 hrs 35 mins
Additional Time:
5 mins
Total Time:
2 hrs


  • 1 whole chicken, quartered

  • 2 quarts water, or as needed to cover

  • ½ large onion, chopped

  • 1 stalk celery with leaves, cut into chunks

  • ¼ cup chopped fresh basil

  • ¼ cup chopped fresh parsley

  • 3 cubes chicken bouillon

  • 1 tablespoon chopped garlic

  • salt and ground black pepper to taste

  • 2 medium Yukon Gold potatoes

  • 2 kohlrabi bulbs

  • 1 large turnip

  • 2 medium carrots

  • ½ medium head cabbage

  • 1 medium tomato

  • 4 ounces fresh green beans

  • 2 ears sweet corn


  1. Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  2. Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.

  3. Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.

  4. When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.

  5. Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes. Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.

Nutrition Facts (per serving)

209 Calories
9g Fat
16g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 209
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 12%
Cholesterol 50mg 17%
Sodium 376mg 16%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 19g
Vitamin C 43mg 213%
Calcium 60mg 5%
Iron 2mg 8%
Potassium 477mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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